Creamy Cucumber Salad With Dill
Updated June 11, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cucumbers, about 2 pounds
- ½cup sour cream
- 2tablespoons heavy cream
- 3tablespoons white vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
- 1tablespoon finely chopped dill
Nutritional analysis per serving (6 servings)
80 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off ends of each cucumber and cut in half lengthwise. Scrape away and discard seeds. Cut each cucumber half into thin crosswise slices. There should be about 6 cups.
- Step 2
Put sour cream, heavy cream, vinegar, salt, pepper and dill in mixing bowl and blend thoroughly. Add cucumber slices and toss.
Private Notes
Comments
This is a really delicious, easy recipe. I don't enjoy cooking that much but I could handle this. I did low fat sour cream and 2% milk this time instead of the full fat versions. It was just as delicious. I think it would work well with greek yogurt, too. It seems to keep well for a few days and gets more deliciously dilly. I made it Sunday and took it to work until Wednesday and it was really good every time.
I liked this recipe as a change from the usual vinegar and oil dressing. Very good!
Used fat free milk instead and was very liquidy. Added a little mint
Used tarragon instead of Dill