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Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.
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Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
Course: Appetizers & Snacks, Chris's Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners
Ingredients Method Notes

Ingredients
  

  • 1/2 cup mayo
  • 3/4 cup sour cream
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped dill
  • 2 large cucumbers sliced 1/8 inch thick
  • 1 medium red onion sliced 1/8 inch thick

Method
 

  1. Wash, drain, and slice the cucumbers about 1/8 inch thick.
  2. Chop the dill and slice the onion to match the thickness of the cucumbers.
  3. In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
  4. Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
  5. Chill in the refrigerator for about 15 minutes.
  6. Taste and adjust the salt just before serving.

Notes

Greek yogurt can be used instead of sour cream.
Any sweetener, including honey, can replace the sugar.
Lemon juice or any vinegar you prefer can replace the rice vinegar.
White or Vidalia onions work just as well as red onions.

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