Sour cream salad is a creamy, tangy side dish made by folding crisp vegetables into a simple sour cream dressing. It is popular in many Eastern European cuisines, where it is served alongside hearty mains. This version uses cucumbers, radishes, and scallions for a refreshing crunch that balances rich foods perfectly.
Ingredients
- 2 large cucumbers (about 1 lb / 450 g), thinly sliced
- 1 bunch radishes (about 8 oz / 225 g), thinly sliced
- 4 scallions, thinly sliced (white and green parts)
- 1 cup (240 ml) sour cream (full-fat or light)
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 g) granulated sugar
- ½ teaspoon (3 g) salt, plus more for the cucumbers
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 2 tablespoons (8 g) fresh dill, chopped (or 2 tsp dried dill)
Instructions
- Place the sliced cucumbers in a colander set over a bowl. Sprinkle with ½ teaspoon (3 g) salt and toss to coat. Let sit for 10 minutes to draw out excess water.
- Meanwhile, in a small bowl, whisk together the sour cream, lemon juice, sugar, remaining ½ teaspoon (3 g) salt, pepper, and dill until smooth.
- After 10 minutes, gently squeeze the cucumbers to remove any remaining liquid. Pat dry with a clean kitchen towel or paper towels.
- In a large serving bowl, combine the drained cucumbers, radishes, and scallions.
- Pour the sour cream dressing over the vegetables and toss gently to coat everything evenly.
- Taste and adjust seasoning with more salt or lemon juice if needed. Serve immediately, or chill for 15 minutes for a colder salad.
Tips
- Salt the cucumbers: This step is crucial. It removes excess moisture that would otherwise water down the dressing. Do not skip it, even if you are in a hurry.
- Substitute for sour cream: Plain Greek yogurt works well in place of sour cream. It is thicker and more tart, so you may want to add a splash of milk to thin it slightly.
- Make it ahead: You can prep the vegetables and dressing separately up to a day in advance. Combine them just before serving to keep the salad crisp.
- Common mistake: Overmixing can break down the vegetables and make the salad watery. Toss gently and only until everything is coated.
Serving Suggestions
This sour cream salad is a classic side for grilled meats, roasted chicken, or pork chops. It also pairs well with pierogi, stuffed cabbage, or a hearty beef stew. For a light lunch, serve it on a bed of lettuce with crusty bread.
Variations
- Add protein: Fold in 1 cup (about 150 g) of cooked, diced ham or shredded rotisserie chicken to make it a main-dish salad.
- Change the vegetables: Use thinly sliced celery, bell pepper, or shredded carrots in place of or alongside the radishes.
- Herb swap: Replace dill with fresh parsley, chives, or mint for a different flavor profile.
- Spicy kick: Add a minced jalapeño or a pinch of cayenne pepper to the dressing for heat.
Storage and Reheating
Store leftover sour cream salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften and release more liquid, so stir well before serving. This salad is best served cold and should not be reheated. If it becomes too watery, drain off the excess liquid and add a spoonful of fresh sour cream to refresh the dressing.
Frequently Asked Questions
Can I use regular cucumbers instead of English cucumbers? Yes, but if using regular cucumbers, peel them first and remove the seeds if they are large. They have thicker skins and more seeds, which can make the salad watery.
How do I make this salad dairy-free? Use a dairy-free sour cream alternative made from coconut or cashews. You may need to adjust the lemon juice and salt to taste, as these products vary in tanginess.
Can I add onions? Absolutely. A thinly sliced red onion or shallot adds a nice bite. If you find raw onion too sharp, soak the slices in cold water for 10 minutes before adding.
Why is my salad watery? This usually happens when the cucumbers are not salted and drained properly. Also, if you add the dressing too far in advance, the salt will draw out more liquid. Combine just before serving.
Can I use light sour cream? Yes, light sour cream works, but it may be slightly less creamy. The dressing might be a bit thinner, so you can add a teaspoon of mayonnaise to thicken it if desired.
Is this salad served warm or cold? It is traditionally served cold or at room temperature. Chilling it for 15-30 minutes before serving allows the flavors to meld, but it is also delicious immediately after making.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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