A refreshing, crisp cucumber salad with a tangy sour cream and dill dressing. The secret to this perfect side dish is salting the cucumbers to draw out excess moisture, ensuring a creamy, non-watery salad every time.
The salad will look a little dry when first mixed; it will loosen as it chills. Best eaten within 24 hours. Do not reheat. For a dairy-free version, use plant-based sour cream or thick coconut yogurt.
Keywords: creamy cucumber salad, cucumber salad with dill, sour cream cucumber salad, easy cucumber salad, summer side dish, no-cook recipe