Cucumber Salad with Sour Cream
I love cucumber salad with sour cream – it’s a fresh, light, and quick-to-make side dish that I often serve with fish. A simple recipe that’s a staple of French cuisine!
Ingredients for a Cucumber Salad with Sour Cream
You only need a few ingredients for this ultra-fresh and tasty salad. You’ll find the exact quantities in the recipe card at the end of the article.
- Cucumber: Choose a firm, fresh cucumber for maximum crunch. Personally, I like to keep the skin on for vitamins, but you can peel it too if you like!
- Sour Cream: As a French girl, I often use crème fraîche, our go-to alternative to sour cream. For a lighter option, you can swap it with Greek yogurt or skyr.
- Dill: I love dill with cucumber, but if you don’t like it, opt for chives or coriander.
- Red onion or shallot: A light spiciness that balances the sweetness of the cucumber and cream.
- Lemon juice: Perfect for a tangy touch that enhances flavours.
- Salt and pepper
Preparing the Cucumber Salad
Start by cutting the cucumber into thin slices, then salt generously and leave to drain for around 15 minutes. This step removes excess water and preserves the cucumber’s crunchy texture.
Note: The cucumber will naturally be salty after this step. If it seems too salty, rinse it under water and drain well. In any case, I advise you not to add any salt to the sauce to prevent it from becoming too salty.
Meanwhile, finely chop the red onion or shallot and mince the dill. Once the cucumber has been drained, rinse and mix in a bowl with the onion, dill, sour cream (or crème fraîche) and a squeeze of lemon juice. Add pepper to taste and mix well.
You can serve the salad immediately, or leave it to rest in the fridge for an hour to allow the flavors to develop even further.
Serving suggestion: This cucumber salad goes perfectly with my homemade Cod Fish Cakes!
Ideas for Variations
- Lighter version: Replace the sour cream (crème fraîche) with Greek yoghurt or skyr.
- Other herbs: If you don’t have dill on hand, chives or coriander go very well with cucumber.
- Nuts or sunflower seeds: Add sunflower seeds for a crunchy touch.
- For a main course: Add crispy Air Fryer gnocchi, Crispy Rosemary Potatoes or Crispy Smashed potatoes.
What to serve Cucumber Salad with Sour Cream with?
This salad can be enjoyed on its own or as a side dish. It goes particularly well with :
- Homemade Cod Fish Cakes that go perfectly with fresh cucumber.
- French Salmon meunière for a light, well-balanced dish.
- A Crustless Salmon and Broccoli Quiche, a great idea for a complete meal.
- A Fresh Salmon and Leek Quiche, perfect for a quick lunch.
- A Caramelized Carrot Tarte Tatin, for an original sweet and sour touch.
Frequently asked questions
You don’t have to salt cucumbers, but it’s definitely recommended, especially if you’re using them raw or in a salad. Salting helps draw out excess water, keeps them crunchy, and prevents your dressing or sauce from getting too watery. It can also make them easier to digest.
Dill and chives are the herbs that go best with cucumbers. They add freshness and flavor. You can also opt for coriander, parsley, chervil or even basil to vary the flavors.
Absolutely not, on the contrary! Cucumber skin is rich in vitamins, so it’s even advisable to preserve it. Choose organic cucumbers and always rinse them well before use.
Cucumber salad can be prepared a few hours in advance and stored in an airtight container in the refrigerator for up to 2 days. It will taste even better after a slight rest.
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Recipe Card
Cucumber Salad with Sour Cream
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Ingredients
- 1 cucumber
- 1 red onion or shallot
- 5 dill sprigs
- 1 lemon
- ½ cup of sour cream (crème fraîche) , 100 g
- Salt and Pepper
Instructions
- Cut the cucumber into thin slices. Season generously with salt and leave to drain while you prepare the rest of the ingredients.
- Finely chop the red onion or shallot. Chop the dill.
- In a salad bowl, combine the cucumber, red onion or shallot, dill, sour cream (crème fraîche) and lemon juice. Add a little pepper and mix well.
- Serve immediately or chill for 1 hour for even more flavour.
Notes
- Refrigerate: Store up to 2 days in an airtight container.
- Freezing: Not recommended, as cucumber texture becomes too watery after thawing.
