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Pioneer Woman Cucumber Salad

Pioneer Woman Cucumber Salad - recipe card
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This creamy, tangy cucumber salad is a refreshing side dish that comes together in minutes. Thinly sliced cucumbers are tossed in a dill-flecked sour cream and vinegar dressing, creating a crisp, cool salad perfect for summer barbecues or weeknight dinners. The bright flavors of fresh dill and red onion balance the rich, creamy dressing beautifully.

Ingredients

Scale
  • 2 large English cucumbers (about 1 lb total), thinly sliced (1/8-inch thick)
  • 1/2 small red onion (about 2 oz), thinly sliced
  • 1/2 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp fresh dill, finely chopped

Instructions

  1. Wash the cucumbers thoroughly. Using a sharp chef’s knife or a mandoline, slice the cucumbers into 1/8-inch thick rounds. Slicing uniformly ensures even coating with the dressing and a pleasant texture. If using a mandoline, use the guard for safety.
  2. Place the sliced cucumbers in a large bowl. Sprinkle with 1/2 teaspoon of kosher salt and toss to coat. Let them sit for 10 minutes. This draws out excess water, preventing a watery salad. Do not skip this step.
  3. After 10 minutes, you’ll see liquid pooled at the bottom of the bowl. Drain the cucumbers well, pressing gently with a clean kitchen towel or paper towels to remove excess moisture. Patting them dry helps the dressing cling better.
  4. In a small bowl, whisk together the sour cream, white vinegar, sugar, black pepper, and 1 tablespoon of the fresh dill until smooth. The sugar dissolves quickly; taste the dressing and adjust sweetness or acidity if desired.
  5. Add the drained cucumbers and red onion slices to the dressing. Toss gently with a rubber spatula or wooden spoon until every slice is evenly coated. Be careful not to mash the cucumbers—just fold until combined.
  6. Taste and adjust seasoning with more salt if needed (remember you salted the cucumbers). The salad should be creamy, tangy, and slightly sweet.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to meld. The salad can also be served immediately, but chilling improves the flavor.
  8. Just before serving, give the salad a final stir. Sprinkle with the remaining 1 tablespoon of fresh dill on top for a fresh, bright finish. Serve chilled.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to release water, so the salad may become watery; drain excess liquid before serving if desired. This salad is not suitable for freezing. To make ahead, prepare the cucumbers and dressing separately, combine up to 2 hours before serving, and keep refrigerated. For a lighter version, substitute Greek yogurt for half the sour cream.

Nutrition

Keywords: cucumber salad, creamy cucumber salad, Pioneer Woman, cold salad, summer side dish, no-cook recipe, fresh dill, red onion, sour cream dressing, quick side dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cucumber-salad-recipe/