Mohamed Shili Pioneer Woman Cucumber Salad is cool, crunchy, and full of fresh flavor — the perfect side dish for picnics, barbecues, or weeknight dinners. Thinly sliced cucumbers and onions are tossed in a light, tangy dressing with a touch of sweetness. It’s refreshing, simple to make, and tastes even better after chilling.
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🥒 Pioneer Woman Cucumber Salad Ingredients
- 3 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional but delicious)
🥗 How To Make Pioneer Woman Cucumber Salad
- Prepare the vegetables:
Peel the cucumbers if desired and slice them thinly. Thinly slice the red onion and add both to a large mixing bowl. - Make the dressing:
In a small bowl, whisk together sour cream, vinegar, sugar, salt, pepper, and dill until smooth. - Combine:
Pour the dressing over the cucumbers and onions. Toss gently to coat everything evenly. - Chill and serve:
Cover and refrigerate for 30 minutes to 1 hour before serving to let the flavors blend.
💭 Recipe Tips
- Slice thinly: Use a mandoline for paper-thin, even cucumber slices.
- For a lighter version: Replace sour cream with plain Greek yogurt or skip it for a vinegar-based version.
- Add crunch: Toss in thinly sliced radishes or bell peppers.
- Make ahead: This salad tastes better after a few hours in the fridge as the dressing soaks in.
- Keep it fresh: If watery, drain the cucumbers before dressing or salt them lightly and pat dry.
🥪 What To Serve With Cucumber Salad?
Cucumber Salad pairs perfectly with grilled chicken, burgers, steak or barbecue. It’s also a refreshing side for summer sandwiches, fried chicken or seafood dishes.
How To Store Letftovers Cucumber Salad?
- Refrigerate: Store in an airtight container for up to 2 days.
- Do not freeze: The cucumbers will lose their crisp texture when thawed.
FAQs
Can I make this salad dairy-free?
Yes use a simple vinaigrette made with olive oil, vinegar, sugar, and dill instead of sour cream.
Do I have to peel the cucumbers?
Not necessarily! English or Persian cucumbers have thin skins, so you can leave them on for extra texture and color.
Can I use mayonnaise instead of sour cream?
Yes or mix half mayo and half sour cream for a richer, creamier dressing.
How do I keep it from getting watery?
Salt the cucumbers lightly and let them sit for 10 minutes, then pat dry before adding dressing.
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📊 Pioneer Woman Cucumber Salad Nutrition Facts
Serving Size: 1 cup
- Calories: 110 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 10g
- Sugars: 6g
- Protein: 2g
Pioneer Woman Cucumber Salad
Course: Salads, Dinner, LunchCuisine: American4
servings10
minutes110
kcalThis Pioneer Woman Cucumber Salad is cool, creamy, and tangy — made with fresh cucumbers, onions, and a simple sour cream dressing for the perfect summer side.
Ingredients
3 large cucumbers, thinly sliced
½ small red onion, thinly sliced
½ cup sour cream (or Greek yogurt for a lighter version)
2 tablespoons white vinegar (or apple cider vinegar)
1 tablespoon granulated sugar
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh dill (optional but delicious)
Directions
- Slice cucumbers and onions.
- Whisk sour cream, vinegar, sugar, and dill for dressing.
- Toss to coat and chill before serving.
Notes
- Slice thinly: Use a mandoline for paper-thin, even cucumber slices.
For a lighter version: Replace sour cream with plain Greek yogurt or skip it for a vinegar-based version.
Add crunch: Toss in thinly sliced radishes or bell peppers.
Make ahead: This salad tastes better after a few hours in the fridge as the dressing soaks in.
Keep it fresh: If watery, drain the cucumbers before dressing or salt them lightly and pat dry.
