This simple, comforting salad has been a staple at family gatherings for generations. My grandmother kept a big container of it in the fridge all summer long, ready to scoop alongside burgers, brats, or Sunday pot roast. Thinly sliced cucumbers and onions are folded into a cool, tangy sour cream and dill dressing that tastes like childhood picnics and church potlucks—yet fits perfectly into a lower‑carb way of eating. Budget‑friendly, make‑ahead, and refreshing, it’s the kind of dish that always disappears fast.

Serving Ideas

• Serve well‑chilled, straight from the fridge in a storage container or simple bowl.
• Perfect next to grilled chicken, steak, burgers, or brats.
• Lightens heavier dishes like casseroles or meatloaf.
• Pair with sliced tomatoes or a crisp green salad for contrast.
• Packs well in a lunchbox with cold cuts or leftover roast.

Creamy Cucumber Salad (4 Ingredients, Low Carb)

Ingredients

Directions

1. Slice Vegetables
   Cut cucumbers into very thin slices (⅛ inch or less). Slice onion into rings or half‑moons. Place in a container with a lid.
2. Make Dressing
   Stir sour cream and dill together until smooth. Add a splash of cold water if you prefer a looser consistency.
3. Combine
   Pour dressing over cucumbers and onions. Toss gently until evenly coated.
4. Chill
   Smooth the top, sprinkle extra dill if desired, and cover. Refrigerate 30 minutes to 4 hours.
5. Serve
   Stir gently before serving. Taste and adjust dill if needed. Serve cold.