This is a quick cucumber salad dressed with white wine vinegar, sugar, dill, and a little salt — ready in 15 minutes and genuinely useful alongside anything rich or heavy. The optional sour cream version turns it into something closer to a creamy side that holds up well in the fridge. Make a big batch on Sunday and you’ll have a ready-made side for the next few days.
Why this recipe works
Two things actually matter here. First, salting the cucumbers and letting them sit for 10 minutes pulls out excess water before you dress them — skip this and the dressing turns watery within an hour. Second, the dressing is whisked until the sugar fully dissolves before it touches the cucumbers. Undissolved sugar sits on the slices instead of coating them evenly, and you end up with uneven flavor in every bite. Neither step takes effort, but both make a real difference in how the salad holds together — especially if you’re making it ahead.
Keeping and reheating
The plain vinegar version keeps well in an airtight container in the fridge for up to 3 days. By day two the cucumbers will have softened slightly, but the flavor actually improves as the dressing soaks in — it’s worth making a double batch for exactly that reason. The sour cream version is best within 24 hours; after that the cream starts to thin out and the texture suffers. Either way, give it a quick stir before serving and drain off any pooled liquid at the bottom of the container. Do not freeze this salad — cucumbers turn mushy and watery once thawed and there’s no recovering them.
What can go wrong
- Cucumbers are too thick and chewy: A mandoline set to about 1–2mm gives you slices thin enough to absorb the dressing properly. If you’re using a knife, take your time — thick slices stay crunchy in the wrong way and don’t wilt evenly.
- The salad is bland even after dressing: English cucumbers are mostly water, and that water dilutes everything. If you didn’t squeeze and pat the slices dry thoroughly after salting, the dressing gets washed out fast. Press firmly — you’ll be surprised how much liquid comes out.
- The dressing tastes too sharp: White wine vinegar varies in acidity by brand. If it tastes harsh, add a small pinch more sugar and let it sit for another 5 minutes before adjusting again. Skip adding more salt at this stage — the cucumbers already have salt from the first step.
- Fresh dill wilts and turns dark overnight: Add the dill just before serving if you’re storing the salad for later. Dill stirred in a day ahead loses its color and most of its flavor — store it separately and toss it in at the last minute. That said, skip the extra dill garnish on top of the bowl; it wilts before anyone notices it.
- Sour cream version separates in the bowl: This usually happens when the cucumbers weren’t dried well enough before folding in the cream. Excess moisture breaks the sour cream into a thin, watery coating. Dry the slices thoroughly and fold gently rather than stirring hard.
Scandinavian Dill and Cucumber Salad
Equipment
- Mandoline or sharp knife
- Mixing bowl
- Whisk
Ingredients
For the Salad:
- 2 large English cucumbers thinly sliced with a mandoline or sharp knife
- ¼ cup fresh dill chopped
For the Dressing:
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon sugar adjust to taste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup sour cream optional, for a creamy version
Instructions
- Slice the cucumbers as thin as possible using a mandoline or a sharp knife. Place them in a mixing bowl and sprinkle with a pinch of salt. Let sit for 10 minutes to draw out excess water.
- In a separate small bowl, whisk together the white wine vinegar, sugar, kosher salt, and black pepper until the sugar is dissolved.
- Gently squeeze the sliced cucumbers to remove the excess moisture. Pat dry with a paper towel.
- Add the cucumbers back to the bowl and toss with the chopped dill.
- Pour the dressing over the cucumbers and gently toss to coat evenly. If using sour cream, fold it in now for a creamy texture.
- Let the salad rest for at least 5 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, you can add thinly sliced red onions to the salad.
- If you prefer a more tangy kick, increase the vinegar slightly.
Nutrition
Common questions
Can I use regular cucumbers instead of English cucumbers?
Yes, but peel them first and scoop out the seeds with a spoon. Regular cucumbers have thicker skin that stays tough in the salad and a seedy core that adds extra water, both of which affect the final texture.
Can I make this salad the night before?
Yes — the plain vinegar version is actually better after a few hours in the fridge. Hold the dill back and stir it in just before serving so it stays bright and fresh.
How do I keep the salad from getting watery in the bowl at the table?
Drain any liquid that collects at the bottom of the storage container before transferring to a serving bowl. The salting and drying steps at the start reduce this significantly, but some liquid will always accumulate over time.
Can I use dried dill instead of fresh?
Fresh dill is worth using here since it’s the main flavor in the dressing. If you only have dried, use about 1 teaspoon in place of the quarter cup of fresh, but the flavor will be noticeably flatter.
Is there a dairy-free version?
Just leave out the sour cream — the vinegar-dressed version is already dairy-free and stands on its own. A plain unsweetened coconut yogurt can substitute for sour cream if you want the creamy texture without dairy, though the flavor will be slightly different.
What dishes does this go well with?
It works best next to something rich — grilled salmon, roasted chicken, or a fatty cut of pork all benefit from the acidity. It also works well alongside grain salads or as a topping for open-faced sandwiches where you need something cool and sharp to cut through the other ingredients.
Try these next
- Fresh Lemon-Herb Crab Salad
- Sweet and Tangy Grape Chicken Salad
- Fresh Vegetable Spring Rolls
- Caramelized Brussels Sprouts with Balsamic Glaze
