Cucumber Salad With Dill & Sour Cream Dressing

Prep Time
Cook Time
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"A refreshing cucumber salad to serve as a delicious side. This can be stored in the fridge for up to 3 days."

Original recipe yields 5 servings


  • Serving Size: 1 (152.4 g)
  • Calories 45
  • Total Fat - 2.3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 5 mg
  • Sodium - 44.6 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 1 g
  • Sugars - 3.1 g
  • Protein - 1.3 g
  • Calcium - 29.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0 mg

Step 1

Peel cucumbers and slice in half lengthways. Remove seeds using a spoon and discard. Slice thinly.

Step 2

For the dressing, mix together the chopped dill and finely mince garlic. Mix with sour cream, sugar, lemon juice, and season well.

Step 3

Mix cucumber in the dressing and serve immediately or store in the fridge for up to 3 days.

Tips & Variations

No special items needed.



Other than the addition of dill this reminds me of our favorite old fashioned cucumber salad we have made for generations. Other than using fresh from the garden cucumbers and full fat sour cream (because that was what I had on hand) made as posted with the end result, a lovely supper salad which rounded out our meal!

review by:
(25 Sep 2016)


I love cucumber salads that give a nice refreshing cool taste...this one didn't disappoint me...I left the skin on and chose not to cut them in half...this reminds me of the German cucumber salad...Made for "Pick Me" tag game...

review by:
(29 Feb 2016)


One of our favorite cucumber salads. I added more sour cream and lemon. It had a nice balance of flavors, and the fresh dill was wonderful in it

review by:
(2 Aug 2015)


This is a very tasty way to enjoy cucumbers, we both really enjoyed this. The amount of dill was not listed so I just sprinkled what I thought it would need.

review by:
(25 May 2015)