Sour Cucumbers Salad
A tangy, creamy cucumber salad with sour cream, mayonnaise, and vinegar, perfect for hot days or as a refreshing side dish for summer meals.
Ingredients
Instructions
- Blend all ingredients together and refrigerate.
- Pour over cucumbers about 1/2 hour before serving.
- Salt cucumbers and refrigerate.
- Pour off water before serving.
Tips & Substitutions
For added flavor, consider using Greek yogurt instead of sour cream for a tangy twist. If you're looking for a lower-calorie option, try reducing the amount of mayonnaise or using a light version. When salting the cucumbers, allow them to sit for about 30 minutes to draw out excess moisture, ensuring the salad remains crisp. Fresh herbs like dill can enhance the flavor profile beautifully.
Serving Suggestions
Serve this sour cucumber salad chilled as a refreshing side dish with grilled meats or alongside a hearty main like Quick And Easy Broccoli Casserole. It also pairs well with sandwiches or as part of a picnic spread. For a complete meal, consider adding boiled potatoes or crusty bread to soak up the flavorful dressing.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve over time, but the cucumbers may soften. To refresh the salad before serving, consider adding a splash of vinegar or a few fresh cucumbers to regain some crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cucumbers Salad contains roughly 113 calories, with 2g protein, 13g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 1872mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the dressing and salt the cucumbers a few hours in advance. However, it's best to combine them shortly before serving to maintain the cucumbers' crispness. If made too far ahead, the cucumbers may release too much water.
What type of cucumbers should I use?
English cucumbers work great for this salad due to their thin skin and fewer seeds, but you can use regular cucumbers as well. Just make sure to peel and deseed them if they are particularly seedy for a better texture.
Is it possible to make this salad vegan?
Absolutely! You can substitute the sour cream and mayonnaise with plant-based alternatives such as cashew cream or a store-bought vegan mayo. Just ensure that the vinegar you use is also vegan-friendly for a delicious vegan version of the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).