Dill Cucumber Salad
Ingredients
- 1 large cucumber
- 3 tbsp sour cream
- 1 tsp fresh dill (chopped)
- 1/4 tsp salt
Instructions
- Peel the cucumber. Slice it in half lengthwise then into slices about 1/4 inch thick.
- Add sliced cucumber to a medium mixing bowl, then add the sour cream, dill, and salt. Mix well until combined.
- Let rest for 5 minutes before serving.
Making Dill Cucumber Salad in a Tiny Kitchen
Fresh Dill or Dried Dill?
Using fresh dill in this creamy cucumber salad makes a significant impact on the flavor, but it can be hard to find or expensive if you don’t grow it yourself. If I’m running short on fresh dill, you can always use dried dill instead.
When using dried dill, I found that the resting time needs to double before the flavors rehydrate and really meld into the sour cream. Getting a good organic dried dill will increase your chances for excellent flavor. I recommend Mountain Rose Herbs and their dried dill in bulk.
Substitutes for Sour Cream
Sour cream. I love sour cream. In this recipe it makes for a delightfully creamy salad with just a bit of tang. However, if you wanted to substitute for other options, you can try plain Greek yogurt or a vegan sour cream.
There are many vegan sour creams available in the grocery store that can be used in place of dairy-based sour cream. One recipe that I highly recommend, if you are interested in making your own at home, is Cookie and Kate’s Vegan Sour Cream made out of cashews. It is delicious!
Preparation, Clean Up, & Storage
Preparing this Dill Cucumber Salad takes only a few quick minutes and the clean up is even faster! I often make this salad at the last minute to fill out a meal or to keep a refreshing snack in the fridge. It’s a great way to use leftover cucumber and the recipe can be either doubled or halved depending on how much you want to make. Dishes will include a knife, cutting board, spoon, and bowl. Super easy!
You can make this recipe in advance, but I don’t recommend keeping it around for more than 48 hours because the cucumbers tend to make the sour cream watery as time goes on. Store in an airtight container in the refrigerator and give it a quick stir before serving.