Tested till perfect Creamy Cucumber Salad
Creamy Cucumber Salad
Photography by Maya Visnyei

Creamy Cucumber Salad

This Scandinavian-style salad is easy to prepare and full of lively accents. Salting and draining the cucumber is essential to prevent a watery salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2007

Recipe4 out of 5 based on 38 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 1 hour
  • Portion size 4 servings


  • 3 cups 3cupsthinly sliced peeled English cucumberEnglish cucumbers
  • 1 tsp 1tspsalt
  • 1/2 cup 1/2cupthinly sliced red onionred onions
  • 1/4 cup 1/4cupregular sour cream or light sour cream
  • 1 tbsp 1tbspchopped fresh dill, (or 1 tsp/5mL dried dillweed)
  • 1 tbsp 1tbspwhite wine vinegar
  • 1 tsp 1tspgranulated sugar
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In colander, sprinkle cucumber with salt ; let stand to drain for 30 minutes. Pat dry.

Meanwhile, soak onion in cold water for 15 minutes; drain and pat dry.

In bowl, whisk together sour cream, dill, vinegar and sugar. Add cucumber and onion; toss to coat.

Tip from The Test Kitchen: You can also use a regular field cucumber to make the salad. Once you've peeled it, slice the cucumber in half lengthwise. Run a small spoon down the centre to scoop out the tough seeds, and then slice the cucumber.

Nutritional Information Per serving: about

cal 38 pro 2g total fat 1g sat. fat 1g
carb 6g fibre 1g chol 2mg sodium 302mg

% RDI:

calcium 4 iron 1 vit A 1 vit C 7
folate 7
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