creamy cucumber salad
A quick and refreshing creamy cucumber salad that’s crunchy, tangy, and made in minutes — perfect for hot days, lazy moods, or when your fridge is giving mystery vibes. No stove, no stress, just chill, creamy goodness.
Equipment
- Sharp knife or mandoline
- Mixing bowl
- Spoon or spatula
- Cutting board
- Optional: cute bowl for vibes
Ingredients
- 2 large cucumbers – crisp and cool the queens of crunch
- 1/2 cup sour cream – the creamy soul of the dish don’t skip this, babe
- 2 tablespoons mayonnaise – adds richness but you can skip if you're not feelin’ it
- 1 tablespoon white vinegar – just a little zing to wake things up
- 1 garlic clove minced – because garlic makes everything better
- Salt and black pepper to taste – be generous cucumbers need seasoning
- 2 tablespoons fresh dill chopped – the herby magic (dried works too, if that’s what you’ve got)
Instructions
Slice Like You Mean It
- Start with the cucumbers. Wash ‘em, pat ‘em dry, and slice into thin rounds. I like using a mandoline (careful, she bites), but a sharp knife works too. If your cucumbers are super watery, sprinkle them with a little salt and let them sit for 10 minutes, then pat dry. Trust me — soggy salad is not the vibe.
Whip Up the Creamy Magic
- In a bowl, mix together the sour cream, mayo, vinegar, garlic, salt, and pepper. Give it a little taste test — it should be tangy, creamy, and make your taste buds dance. If it’s too thick, a splash of cold water or milk helps loosen it up.
Dress Her Up
- Add the cucumbers into your creamy bowl and toss to coat. Don’t be shy — get in there. Make sure every slice is getting love. Let it chill in the fridge for 10–15 minutes if you can. The flavors? Even better when they’ve had time to mingle.
Garnish Like a Goddess
- Right before serving, sprinkle on the fresh dill. If you’re feeling fancy, add a few cracks of black pepper on top. Bonus points for plating it in a cute bowl that makes it look like more effort than it actually was.
Notes
- Want it lighter? Swap sour cream for Greek yogurt.
- Want it dairy-free? Use coconut yogurt and vegan mayo.
- Make it prettier with microgreens or edible flowers.
- Only good for up to 2 days in the fridge — cucumbers don’t like aging.
- If your cukes are super watery, salt and drain them first to avoid sogginess.