Dill Cucumber Salad Recipe

I can’t stop making this creamy cucumber salad with mayonnaise and sour cream. It blends thinly sliced cucumbers, full fat sour cream and a touch of mayo with fresh dill, thin red onion and a splash of white vinegar, plus optional minced garlic and cracked black pepper. Keto friendly and so quick.

I love a salad that comes together in minutes but tastes like you spent the afternoon on it. This creamy cucumber salad with fresh dill and sour cream does exactly that.

I use 3 medium cucumbers thinly sliced, a cup of full fat sour cream because it really makes the dressing sing, and a couple tablespoons of mayonnaise for extra richness. Then I toss in packed fresh dill, thin red onion slices and a splash of white vinegar for brightness.

Sometimes I mince a small garlic clove, sometimes I don’t, but either way a pinch of fine salt and a little freshly ground black pepper pulls it all together. Folks call versions of this everything from Cucumber Salad Sour Cream to a Cucumber Onion Salad or even compare it to German Cucumber Salad, and for good reason.

It’s keto friendly, low carb, totally QUICK and EASY, and weirdly addictive once you try that first crisp bite.

Why I Like this Recipe

1. I like how fast it comes together, I can slice cucumbers, mix the dressing and be eating in under 30 minutes.
2. I love the creamy sour cream plus mayo combo, it’s rich and satisfying and not watery like some cucumber salads.
3. The dill and vinegar give it a bright fresh taste that cuts the richness, it feels light but still indulgent.
4. It’s keto friendly and low carb so I can have a big bowl without feeling guilty, plus it’s cheap and uses simple stuff.

Ingredients

• Cucumbers: mostly water, low calories, a little fiber, crisp and refreshing
• Sour cream adds creaminess, gives fat and some protein, makes dressing rich
• Mayonnaise boosts richness and mouthfeel, mostly fat so very calorie dense
• Dill brings bright herbal flavor, tiny vitamins and antioxidants, it’s smells amazing
• Red onion gives bite and sweetness when raw, has fiber and antioxidants
• Vinegar or lemon adds tang, cuts richness, helps balance flavors and preserve
• Garlic adds sharp savory kick, small health boost from allicin if fresh
• Erythritol gives slight sweetness without carbs, keto friendly but tastes different

Ingredient Quantities

• • 3 medium cucumbers, thinly sliced (about 1 lb)

• • 1 cup sour cream, full fat it’s better for creaminess

• • 2 tbsp mayonnaise for extra richness

• • 2 tbsp fresh dill, finely chopped, packed

• • 1/4 cup red onion, thinly sliced (or 2 green onions if you prefer)

• • 2 tbsp white vinegar or fresh lemon juice

• • 1 small garlic clove, minced (optional but I usually add it)

• • 1/2 tsp fine salt

• • 1/4 tsp freshly ground black pepper

• • 1 tsp erythritol or other keto sweetener (optional, if you like a touch sweet)

How to Make this

1. Slice the cucumbers very thin, a mandoline works great but a sharp knife is fine, peel if you prefer. Put the slices in a large bowl.

2. Sprinkle the cucumber with the fine salt, toss and let sit 10 to 15 minutes so they release some water. While they sit thinly slice the red onion or chop the green onions, finely chop the dill and mince the garlic if you are using it.

3. After the cucumbers have sweated, pour off the liquid and gently pat the slices dry with paper towels or squeeze a handful to remove extra moisture. Save a tablespoon or two of the drained liquid if you want to thin the dressing later.

4. In a medium bowl stir together the sour cream and mayonnaise until smooth, then add the white vinegar or lemon juice, chopped dill, minced garlic (optional), erythritol if you like a touch of sweet, and the black pepper. Mix well and taste, adjust acidity or sweetness a bit if needed. Full fat sour cream makes it creamier.

5. If the dressing seems too thick, loosen it with a little of the reserved cucumber liquid or a splash of cold water, just until it coats the cucumber nicely.

6. Add the drained cucumber slices and the sliced onion to the dressing and gently fold everything together so the cucumbers are evenly coated.

7. Chill the salad at least 15 to 30 minutes so the flavors meld, longer is better if you have time but you can serve right away if you must.

8. Taste before serving and adjust salt and pepper, sprinkle extra fresh dill on top for color, then serve cold.

Equipment Needed

1. Mandoline or sharp chef’s knife (for very thin cucumber slices)
2. Cutting board
3. Vegetable peeler (optional)
4. Large mixing bowl (3 to 4 qt) for salting and resting cucumbers
5. Medium mixing bowl for the dressing
6. Measuring cups and measuring spoons
7. Whisk or fork to blend the dressing
8. Salad spinner or colander plus paper towels to drain and dry cucumbers
9. Chef’s knife or paring knife for chopping dill, onion and garlic
10. Rubber spatula or large spoon to gently fold salad
11. Small bowl or ramekin to hold reserved cucumber liquid
12. Serving bowl and airtight container for chilling or storing leftovers
13. Garlic press (optional)

FAQ

Dill Cucumber Salad Recipe Substitutions and Variations

• Sour cream:
  • Full fat Greek yogurt (swap 1:1), tangier and a bit thicker.
  • Crème fraîche (swap 1:1), richer and silkier.
  • Buttermilk, thins the dressing and adds tang, use less if you want it creamier.
  • Vegan sour cream made from cashews or coconut, for a dairy free option.
• Mayonnaise:
  • Extra Greek yogurt, makes the salad lighter and tangy.
  • Mashed avocado, adds richness and a mild green flavor.
  • Olive oil based or plant based mayo if you want a neutral, egg free swap.
• Fresh dill:
  • Dried dill, use about one third the fresh amount and rub it between fingers first.
  • Fresh parsley with a little lemon zest for brightness, different but fresh.
  • Tarragon or fresh mint for a twist, use sparingly so it does not overpower.
• Red onion:
  • Green onions or chives, milder and great raw.
  • Shallot, more delicate and slightly sweet.
  • Sweet onion like Vidalia, slice thin and soak in cold water to mellow it.
• White vinegar or lemon juice:
  • Apple cider vinegar, similar tang with a touch of fruitiness.
  • Rice wine vinegar or white wine vinegar, milder and less sharp.
  • Lime juice, for a brighter citrus note if you prefer that flavor.

Pro Tips

1. Use a mandoline if you got one, but dont shave the cukes into paper thin ribbons or they’ll go limp, aim for thin enough to eat easily yet still have a little bite. A sharp knife works fine too, just try to keep slices uniform so the dressing coats them all evenly.

2. Salt the cucumbers and let them sit for 10 to 15 minutes, then gently squeeze or pat them dry and save a tablespoon or two of the drained liquid. That little trick keeps the salad from getting watery and the reserved juice is perfect for thinning the dressing without watering down the flavor.

3. Full fat sour cream plus a touch of mayo = silkier dressing, dont skip the fat if you want creamy texture. If youre watching calories swap half the sour cream for Greek yogurt but add a teaspoon of olive oil or a tiny splash of milk so it doesnt taste chalky.

4. Make it ahead if you can and chill for at least 30 minutes so the dill and acid mellow into the cukes, but add a bit of fresh dill right before serving for bright color and aroma. And if you use garlic, grate it super fine or smash it into a paste so you dont get sudden harsh bites.