Cucumber Mold Salad
Cool, creamy, and impossibly refreshing, this Cucumber Mold Salad is a retro-inspired delight perfect for summer gatherings or elegant dinners. Crafted with thinly sliced cucumbers folded into a tangy mixture of sour cream, mayonnaise, and a splash of white vinegar, this salad is set into an impressive gelatin mold that adds a playful twist to your table spread. Fresh dill and green onions enhance the vibrant flavors, while just a touch of sugar and salt balances the tangy and creamy elements. Prepare this dish in just 25 minutes (plus chilling time), and enjoy a chilled, make-ahead centerpiece that’s both visually stunning and irresistibly tasty. Great as a side dish or a light appetizer, this salad is a unique way to elevate your mealtime presentation.
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Recipe Information
Ingredients
- 2 medium cucumber
- 2 packets unflavored gelatin
- 1 cup cold water
- 1 cup boiling water
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons granulated sugar
- 0.5 teaspoon salt
- 2 tablespoons fresh dill
- 2 stalks green onions
Instructions
Peel the cucumbers, slice them thinly, and set aside. Optional: Reserve a few slices for garnish if desired.
Sprinkle the unflavored gelatin over 1 cup of cold water in a medium mixing bowl and let it sit for 5 minutes to bloom.
Pour 1 cup of boiling water over the bloomed gelatin and stir until fully dissolved.
In a separate bowl, combine sour cream, mayonnaise, vinegar, sugar, and salt. Whisk until smooth.
Stir the sour cream mixture into the gelatin and mix thoroughly.
Finely chop the fresh dill and green onions, then stir them into the gelatin mixture.
Fold the sliced cucumbers into the gelatin mixture, ensuring they are evenly distributed.
Lightly grease a gelatin mold or bundt pan with nonstick spray. Carefully pour the mixture into the mold, ensuring it is level.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until completely set.
To unmold, run a thin knife around the edges of the mold and briefly dip the base of the mold into warm water to loosen. Invert onto a serving plate and tap gently to release.
Garnish with reserved cucumber slices or additional fresh dill if desired. Serve chilled.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 5.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
