I’m excited to share my Creamy Cucumber Salad With Mayonnaise And Sour Cream that layers crisp cucumbers and fresh dill into a QUICK and EASY, keto friendly, low carb side that might just become your go to.
I love how a simple bowl can flip a meal from meh to memorable. This Dill Cucumber Salad is creamy and tangy, and yes it really leans keto friendly and low carb while staying quick and easy.
I use sour cream and fresh dill so it feels bright not heavy. People keep calling versions online Creamy Cucumber Salad With Mayonnaise And Sour Cream or just a Cucumber Onion Salad, but what I ended up with tastes like neither exactly, its its own thing.
If you like sharp, cool bites you’ll wanna try this, I promise its addictive.
Ingredients
- Cucumbers: super hydrating low calorie, some fiber, crunchy texture that keeps salad light.
- Sour cream: creamy full fat gives richness, adds tang and small amount of protein.
- Mayonnaise: optional makes it richer and silky mostly fat so use sparingly.
- Red onion: sharp bite adds sulfur compounds and some carbs, offers color and crunch.
- White wine vinegar or lemon: bright acidic zip that cuts richness without calories.
- Dill: fragrant herb vitamin rich, fresh grassy flavor that screams summer.
- Garlic: punchy has allicin for immune boost, watch raw amounts if picky.
- Chives: mild oniony garnish, subtle fresh flavor and a nice green pop.
Ingredient Quantities
- 2 medium English cucumbers, thinly sliced (about 4 cups)
- 1/4 small red onion thinly sliced
- 1/2 cup sour cream (full fat)
- 2 tbsp mayonnaise (optional)
- 1 tbsp white wine vinegar or fresh lemon juice
- 2 tbsp chopped fresh dill
- 1 small garlic clove, minced or 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh chives (optional)
How to Make this
1. Thinly slice 2 medium English cucumbers (a mandoline is great if you got one), add to a bowl with the thinly sliced 1/4 small red onion.
2. Sprinkle the 1/2 tsp kosher salt over the cucumber and onion, toss and let sit 10 to 15 minutes so they sweat out excess water.
3. Meanwhile make the dressing: in a separate bowl whisk together 1/2 cup full fat sour cream, 2 tbsp mayonnaise if using, 1 tbsp white wine vinegar or fresh lemon juice, 1 small minced garlic clove or 1/4 tsp garlic powder, 2 tbsp chopped fresh dill, and 1/4 tsp freshly ground black pepper. Taste and adjust a bit if needed.
4. After the cucumbers have sweated, gently press or squeeze out the liquid with your hands or line a colander with a paper towel and pat dry so the salad won’t get watery.
5. Add the drained cucumbers and onions to the dressing bowl and fold gently until everything is evenly coated. Don’t over mix or the cucumbers get mushy.
6. Stir in 1 tbsp chopped fresh chives if using, and give it one last taste for seasoning, add a touch more salt or pepper if you think it needs it.
7. Cover and chill at least 15 to 30 minutes so the flavors meld, longer is fine, it actually gets better after an hour.
8. Serve cold, garnished with a little extra dill or chives if you want. Store leftovers in the fridge up to 3 days, but drain any extra liquid before serving again because cucumbers will release water.
Equipment Needed
1. Cutting board and a sharp chef’s knife (or paring knife) for slicing cucumbers and onion
2. Mandoline slicer (optional, great if you got one)
3. Large mixing bowl to toss the cucumbers and onion
4. Small bowl plus a whisk or fork for the dressing
5. Measuring cups and spoons
6. Colander or fine sieve and paper towels or a clean kitchen towel to drain and pat dry
7. Rubber spatula or wooden spoon to fold the salad gently without mashing it
8. Airtight container or bowl with a lid (or plastic wrap) for chilling and storing leftovers
FAQ
Dill Cucumber Salad Recipe Substitutions and Variations
- Sour cream (1/2 cup): swap with full‑fat Greek yogurt 1:1 for a tangier, lighter bite, or use crème fraîche 1:1 for richer creaminess; if dairy free try plain coconut or cashew yogurt (same amount).
- English cucumbers (2 medium): use 3–4 Persian cucumbers (less seeds, same crunch), or 1 large garden/slicing cucumber peeled and seeded; in a pinch thinly sliced zucchini works but drain extra water first.
- White wine vinegar / lemon juice (1 tbsp): substitute apple cider vinegar, rice vinegar or champagne vinegar 1:1, or use fresh lime juice for a brighter twist.
- Fresh dill (2 tbsp): use 2 tsp dried dill instead of the fresh, or swap with chopped chives or parsley plus a little lemon zest if you want a fresh herb note.
Pro Tips
1) For extra crunch, after slicing drop the cucumbers in ice water for 10 minutes, then drain really well and pat dry. It wakes them up and keeps them from getting mushy when dressed.
2) If you need to make it ahead, keep the dressing separate and only toss right before serving, or store the dressed salad in a colander over a bowl in the fridge so excess liquid drains away. That way leftovers dont turn into soup.
3) Brighten the flavor with a little lemon zest or an extra splash of vinegar right before serving, and add a tiny pinch of sugar if it tastes too sharp. Small tweaks like that make it sing without changing the vibe.
4) For a creamier but lighter version, swap half the sour cream for plain Greek yogurt, or for a richer one add a tablespoon of creme fraiche. Also use a towel or salad spinner to squeeze out water, not your hands, so slices stay intact.
Dill Cucumber Salad Recipe
I'm excited to share my Creamy Cucumber Salad With Mayonnaise And Sour Cream that layers crisp cucumbers and fresh dill into a QUICK and EASY, keto friendly, low carb side that might just become your go to.
4
servings
138
kcal
Equipment: 1. Cutting board and a sharp chef’s knife (or paring knife) for slicing cucumbers and onion
2. Mandoline slicer (optional, great if you got one)
3. Large mixing bowl to toss the cucumbers and onion
4. Small bowl plus a whisk or fork for the dressing
5. Measuring cups and spoons
6. Colander or fine sieve and paper towels or a clean kitchen towel to drain and pat dry
7. Rubber spatula or wooden spoon to fold the salad gently without mashing it
8. Airtight container or bowl with a lid (or plastic wrap) for chilling and storing leftovers
Ingredients
2 medium English cucumbers, thinly sliced (about 4 cups)
1/4 small red onion thinly sliced
1/2 cup sour cream (full fat)
2 tbsp mayonnaise (optional)
1 tbsp white wine vinegar or fresh lemon juice
2 tbsp chopped fresh dill
1 small garlic clove, minced or 1/4 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh chives (optional)
Directions
- Thinly slice 2 medium English cucumbers (a mandoline is great if you got one), add to a bowl with the thinly sliced 1/4 small red onion.
- Sprinkle the 1/2 tsp kosher salt over the cucumber and onion, toss and let sit 10 to 15 minutes so they sweat out excess water.
- Meanwhile make the dressing: in a separate bowl whisk together 1/2 cup full fat sour cream, 2 tbsp mayonnaise if using, 1 tbsp white wine vinegar or fresh lemon juice, 1 small minced garlic clove or 1/4 tsp garlic powder, 2 tbsp chopped fresh dill, and 1/4 tsp freshly ground black pepper. Taste and adjust a bit if needed.
- After the cucumbers have sweated, gently press or squeeze out the liquid with your hands or line a colander with a paper towel and pat dry so the salad won’t get watery.
- Add the drained cucumbers and onions to the dressing bowl and fold gently until everything is evenly coated. Don’t over mix or the cucumbers get mushy.
- Stir in 1 tbsp chopped fresh chives if using, and give it one last taste for seasoning, add a touch more salt or pepper if you think it needs it.
- Cover and chill at least 15 to 30 minutes so the flavors meld, longer is fine, it actually gets better after an hour.
- Serve cold, garnished with a little extra dill or chives if you want. Store leftovers in the fridge up to 3 days, but drain any extra liquid before serving again because cucumbers will release water.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 202g
- Total number of serves: 4
- Calories: 138kcal
- Fat: 11.9g
- Saturated Fat: 4.4g
- Trans Fat: 0.05g
- Polyunsaturated: 1g
- Monounsaturated: 3.6g
- Cholesterol: 20.8mg
- Sodium: 300mg
- Potassium: 300mg
- Carbohydrates: 7.3g
- Fiber: 0.9g
- Sugar: 2.5g
- Protein: 2g
- Vitamin A: 165IU
- Vitamin C: 5.9mg
- Calcium: 59.5mg
- Iron: 0.48mg
