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Creamy Cucumber Salad

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Creamy Cucumber Salad
  • Prep 15 min
  • Total 15 min
  • Ingredients 7
  • Servings 6
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Creamy Cucumber Salad is a refreshing side for your next family picnic. Not sure how to make cucumber salad? It's easy with this recipe! Plus, it's ready to serve in 15 minutes. Serve this easy cucumber salad at your next potluck for a popular side dish.
Updated May 13, 2021

Ingredients

  • 1/2 cup sour cream
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped fresh dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large English cucumber (hot house), halved lengthwise and cut crosswise into 1/4-inch slices (about 3 1/2 cups)
  • 1/4 cup thinly sliced red onion

Steps

  • 1
    In large bowl, mix sour cream, white wine vinegar, dill weed, salt and pepper with whisk.
  • 2
    Add cucumbers and red onion to sour cream mixture, tossing to coat. Garnish with additional dill weed, if desired.

Tips from the Pillsbury Kitchens

  • tip 1
    Cucumbers will start to water out after standing, so it's best to assemble your cucumber salad just before serving. If slicing cucumbers ahead of time, liquid may be drained off before assembling.
  • tip 2
    Store leftovers covered in refrigerator.
  • tip 3
    Want to use cucumbers from your garden? Go for it! Halve them lengthwise and scoop out seeds before cutting into 1/4-inch slices. Use as many as needed to get 3 1/2 cups of sliced cucumber.

Nutrition Information

50 Calories, 4g Total Fat, 0g Protein, 3g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
210mg
9%
Potassium
110mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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