Creamy Cucumber Salad with Dill (Low Carb & Ready in 10)
This creamy cucumber salad with fresh dill is the side dish I reach for when I want something cool, crisp, and tangy without turning on the stove. It is low in carbs and comes together in about 10 minutes.
The sour cream dressing clings to every thin slice, and the dill gives it that bright, classic flavor you expect from a good cucumber salad. No sugar needed to balance the vinegar because the cucumbers are naturally sweet enough on their own.
What Makes This Salad So Good
The dressing is rich without being heavy. Sour cream makes it creamy, a little white wine vinegar wakes everything up, and fresh dill ties it together.
Each bite stays crisp because the dressing is folded in right before serving. It tastes sharp, cool, and clean, and it pairs with almost anything off the grill.
Ingredients
- 2 English cucumbers (about 1½ lbs total): thin-skinned, no peeling needed; garden cucumbers work if you peel and seed them first
- ½ cup sour cream: full-fat keeps the dressing thick and coats well
- 2 tbsp chopped fresh dill: gives the salad its signature flavor
- 1½ tbsp white wine vinegar: adds a gentle tang
- ½ tsp kosher salt: use a little less if your sour cream is salted
- ¼ tsp black pepper: freshly ground tastes brightest
Variations / Substitutions
- Use Greek yogurt: sour cream and Greek yogurt swap 1:1 for a lighter, tangier version.
- Try a different herb: chopped chives, parsley, or a mix all work nicely, though dill is the classic.
- Add a little garlic: one small clove, grated fine, pushed into the dressing.
- Make it dairy-free: use a thick, plain plant-based yogurt and add an extra splash of vinegar to sharpen it.
- Swap the vinegar: apple cider vinegar or a squeeze of lemon juice will both work.
If you like a little crunch, try adding thinly sliced radishes. For another low carb side, our Simple Cauliflower Tabbouleh is a good one.
How to Make Creamy Cucumber Salad with Dill
Step 1: Slice the Cucumbers
Wash the 2 English cucumbers and slice them into thin rounds, about ¼ inch thick. This takes 2 to 3 minutes with a sharp knife; you can use a mandoline if you want them perfectly even, but it is not required. You should have a big heap of crisp slices.
Step 2: Whisk the Dressing
In a mixing bowl large enough to hold all the cucumbers, whisk together the ½ cup sour cream, 1½ tbsp white wine vinegar, 2 tbsp chopped fresh dill, ½ tsp kosher salt, and ¼ tsp black pepper. Whisk for about 1 minute, until the dressing is smooth and the dill is speckled throughout.
Step 3: Toss Everything Together
Add the cucumber slices to the bowl and fold gently with a spatula. Keep folding for about 30 seconds, turning the bowl as you go, until every round is coated with the creamy dressing. The dressing will look a little thick at first but will thin slightly as it mixes with the moisture from the cucumbers.
Step 4: Finish with Extra Dill
Spoon the salad into a wide serving bowl or plate it alongside grilled meat. Top with an extra pinch of chopped fresh dill and a crack of black pepper. Serve right away while the cucumbers are still crisp and cool.
Tips for Crisp, Not Watery Salad
- If your cucumbers are watery or you want the salad to hold for more than an hour, slice them, sprinkle with ½ teaspoon salt, and let them sit in a colander for 10 minutes. Pat them dry with a clean towel before dressing. This draws out extra moisture and keeps the salad from thinning out.
- English cucumbers are ideal because their thin skin stays tender and their seeds are tiny, so you skip peeling and seeding entirely.
- Dress the salad just before serving. The sour cream draws water out of the cucumbers over time, so any leftovers will soften and release a little liquid.
- If you need to work ahead, mix the dressing and store it separately. Slice the cucumbers and keep them in the fridge, then toss right before dinner.
Scale it for a crowd:
| Servings | Cucumber amount |
|---|---|
| 4 | 1½ lbs (2 English) |
| 8 | 3 lbs (4 English) |
| 12 | 4½ lbs (6 English) |
Keeping Leftovers Fresh
- Refrigerate: cover and store leftovers in the fridge for up to 1 day. The cucumbers will soften and release some liquid, but the salad still tastes great.
- Serve cold: leftovers are best eaten straight from the fridge, no reheating needed. Give it a quick stir before serving.
What to Serve With Creamy Cucumber Salad with Dill
This salad is a natural with anything smoky from the grill. It cools down spice-rubbed chicken thighs, and sits well next to a simple seared salmon fillet. For a fast low carb dinner, pair it with grilled lamb chops and a plate of sliced tomatoes.
Frequently Asked Questions
Can I use dried dill?
Yes, but the flavor will be less bright. Use 2 teaspoons dried dill instead of the fresh, and whisk it into the dressing a few minutes ahead so it can soften.
Is this recipe keto-friendly?
Yes. Each serving has about 3 grams of net carbs, which fits comfortably in a keto meal plan.
Can I make this without sour cream?
Yes, Greek yogurt works as a 1:1 replacement. The dressing will be a little tangier, and you may need a tiny pinch of salt extra.
Why is my salad watery after a few hours?
Cucumbers naturally release water once they meet salt and acid. To prevent it, use the salting-and-drying tip above, or just dress the salad right before eating.
Can I add onion?
Thinly sliced red onion adds a nice sharp bite. Soak the slices in cold water for 5 minutes and drain them well before adding so they mellow out and do not overpower the dill.
Creamy Cucumber Salad with Dill Recipe
Ingredients
Method
- Wash the cucumbers and slice them into ¼-inch rounds.
- In a large bowl, whisk together the sour cream, vinegar, fresh dill, salt, and pepper until smooth.
- Add the cucumber slices to the bowl and fold gently until every round is evenly coated.
- Transfer to a serving dish, top with extra fresh dill and black pepper, and serve right away.
