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5 from 1 vote

Cold Cucumber Salad (Garden-to-Table)

A crisp, cold and delicious salad made with a just a few fresh ingredients. Think creamy dill pickle!
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: cucumbers, salad
Servings: 6 servings
Calories: 140kcal
Author: Tricia


  • 4 small to medium cucumbers peeled and sliced
  • ½ cup thin sliced red onion
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon white vinegar
  • cup mayonnaise
  • cup sour cream
  • 1 heaping tablespoon fresh dill chopped
  • Fresh ground black pepper


  • Combine the peeled and sliced cucumbers with the red onion in a large glass mixing bowl. Pour the vinegar and salt over the mixture and toss to combine. Cover the bowl with plastic wrap and set aside for 30 minutes, at room temperature.
  • While the cucumbers are marinating, combine the mayonnaise, sour cream, chopped dill and about ½ teaspoon fresh ground black pepper in a small bowl or measuring cup. Refrigerate until ready to use.
  • Pour the cucumbers into a colander to drain. Leave for 30 minutes, tossing occasionally.
  • Gently mix the cucumbers and dressing together with a spatula until combined. Cover and refrigerate until ready to serve. Garnish with fresh dill and additional black pepper if desired.


  • The prep time includes the marinating and draining time. The actual hands on time is about 10 minutes.
  • Recipe adapted from a recipe on the Food Network.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 140kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 669mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg