Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon honey or sugar (optional for a hint of sweetness)
- 2 cloves garlic, minced
- Fresh dill or parsley, chopped
- Salt and pepper to taste
- Red onion slices (optional)
Instructions
- Begin by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or a mandoline slicer for uniform pieces. Place the sliced cucumbers in a large mixing bowl.
- In a small bowl, whisk together the sour cream or Greek yogurt, mayonnaise, lemon juice or vinegar, minced garlic, and honey or sugar if using. This creates the rich and tangy base for your cool cucumber salad.
- Pour the dressing over the sliced cucumbers. Add chopped dill or parsley, and season with salt and pepper. Toss everything gently until the cucumbers are evenly coated with the creamy dressing.
- For best flavor, let the salad sit in the refrigerator for about 10 minutes before serving. This allows the flavors to meld beautifully. Serve chilled and enjoy your quick cucumber salad!
Notes
- Keep the salad in an airtight container in the refrigerator for up to 2 days.
- The cucumbers may release some water over time, so give it a quick stir before serving again.
- For optimal crispness, prepare just before serving, or store the dressing and cucumbers separately and combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free, Keto, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal Kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg