Perfect side dish to brighten up a meal.
This creamy Dill Cucumber Salad is packed with flavor and requires zero time over the stove, it’s light, refreshing, and comes together in minutes. Crisp cucumbers and radishes are tossed in a tangy sour cream based dressing, it’s perfect alongside grilled meats or as a quick weeknight side dish.
Dill Cucumber Salad Ingredients
Fresh veggies and a sour cream based dressing – it really doesn’t get simpler than that! I like to use cucumber and radishes, but you can even add in sliced cherry tomatoes or very thinly sliced onion. Chopped chives and dill add the perfect touch. I always use a mandoline to get thin and even slices, it really makes prep super quick!
Fresh Vegetables
- cucumber – pat them dry after slicing to help the dressing adhere better
- radish – soak in ice water to reduce the peppery kick
Dressing
- sour cream – light or regular works fine
- mayonnaise
- chives
- dill
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
How to Make Dill Cucumber Salad
The best part is how easy it is to throw this together. I often struggle to decide what vegetable side dish to make and I really strive to serve a veggie with every meal.
With no cooking required, this salad makes for an easy weeknight side or alongside a meal coming off the grill making for little mess and cleanup in the kitchen! That’s always a win.
- Prep: Thinly slice your cucumbers and radishes. Pat the cucumbers dry and let the radishes soak in a bowl of ice water to reduce its peppery kick
- Make the dressing: Chop the fresh herbs and whisk together your dressing
- Combine: Combine the veggies and dressing in a bowl and stir to combine
- Serve: Garnish with extra chives and serve!
Make Ahead and Storage Tips
This is a dish I recommend making as close to your serving time as possible. Thin sliced veggies can lose their crunch. Make 1-2 hours in advance, reserving the extra chives to garnish when serving. Give the salad a good mix right before serving to redistribute the dressing.
I store in an airtight container but eat within the next day or so.
Serve creamy cucumber salad alongside these easy BBQ Chicken Sliders for the perfect weeknight meal.
Equipment I Use to Make Dill Cucumber Salad
- Handheld Mandolin – makes prep so quick!
- Cocktail Cutting Board – my favorite small cutting board for small cutting tasks so I don’t have to dirty the big one
Frequently Asked Questions
Do I have to use radishes?
I totally get it if radishes are not your thing. I highly recommend soaking them in ice water, it really mellows them out. You can also leave them out and just use cucumbers.
Can I serve dill cucumber salad at room temperature?
This dish is best served cold, place in the fridge before serving.
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Dill Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 large servings 1x
Description
Creamy, tangy, and fresh cucumber salad!
Ingredients
- 1 large cucumber, about 2 cups
- 2 small red radishes, about ½ cup
- ½ cup sour cream, regular or light
- 1 tablespoon mayonnaise
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- ½ teaspoon kosher salt
- Black pepper to taste
Instructions
- Thinly slice the cucumbers and radishes. I use a mandoline for even slices, cutting the cucumbers to about 3mm thick and the radishes to 1.5mm. To mellow the bite of the radishes, place them in a small bowl of ice water while you finishing prepping.
- Finely chop your fresh herbs: 2 tablespoons of chives and 1 tablespoon of dill.
- For the dressing, whisk together ½ cup light sour cream, 1 tablespoon mayonnaise, 3 tablespoons red wine vinegar, the chopped herbs, ½ teaspoon kosher salt, and cracked black pepper to taste.
- Drain the radishes and pat both the radish and cucumber slices dry with a paper towel
- In a large mixing bowl, toss the veggies with the dressing until evenly coated.
- Finish with a sprinkle of fresh chives on top, and serve!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dishes
Cherry Crisp
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