Cucumber Salad
Creamy, tangy cucumber salad with sour cream, dill, and garlic. Ready in 10 minutes.
Prep10 min
CookNone
DifficultyEasy
Makes4 side servings
Credit: Original recipe by undeniablydairy (recipe by @sammypur). See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
side servings
Our clean version
Ingredients
- 2 organic cucumbers, thinly sliced (peeler or mandolin)
- 1/2 cup organic sour cream
- 3 tbsp organic red wine vinegar or unseasoned rice vinegar
- 1 1/2 tbsp organic cane sugar
- 1 tsp organic garlic powder
- Sea salt and organic pepper
- Lots of organic dill, fresh or dried
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Method
- Whisk the dressing until smooth and toss it with the sliced cucumbers.
What we changed and why
- Seasoned rice vinegar can contain corn syrup.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
Original as posted
Ingredients
- 2 cucumbers, thinly sliced (peeler or mandolin)
- 1/2 cup sour cream
- 3 tbsp vinegar (red wine or rice)
- 1 1/2 tbsp sugar
- 1 tsp garlic powder
- Salt and pepper
- Lots of dill, fresh or dried
Method
- Whisk the dressing ingredients smooth, then toss with the sliced cucumbers.
Notes from our recipe log: Gluten-free. Creamy, tangy, and fast.
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Estimated nutrition
Per serving (1 of 4 side servings), for our clean version. This is an estimate, not lab tested.
| Calories | 99 |
| Protein | 1.8 g |
| Carbohydrates | 11.5 g |
| Fat | 5.9 g |
Based on: The full 1 1/2 tbsp sugar and 1/2 cup sour cream.
Gear we use
- Mandoline slicer (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Heavy cream: Coconut cream
- Sour cream or Greek yogurt: Plain coconut yogurt; Cashew sour cream
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
