My grandmother served this refreshing side dish at every gathering. Just 4 ingredients to make this crisp and tangy favorite.

This low carb 4-ingredient creamy cucumber salad is one of those simple, comforting dishes that shows up at every family gathering. My grandmother kept a big plastic container of it in the fridge all summer long, ready to scoop out alongside burgers, brats, or a 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, but fits nicely into a lower-carb way of eating. It’s budget-friendly, easy to throw together, and perfect for making ahead.

Serve this creamy cucumber salad well-chilled, straight from the fridge, in its plastic storage container or transferred to a simple serving bowl. It’s especially good next to grilled chicken, burgers, steak, or brats, and it lightens up heavier dishes like casseroles or meatloaf. I like to tuck it onto a plate with sliced tomatoes or a green salad for a fresh, crunchy contrast. It also works nicely in a lunchbox alongside cold cuts or leftover roast, since the cucumbers stay crisp and the sour cream dressing feels like a cool little treat.

Servings: 6

4 cups thinly sliced cucumbers (about 2 large cucumbers)

Slice the cucumbers very thinly, about 1/8 inch or thinner if you can. You want pale, delicate slices so they soak up the dressing but still have some crunch. Add them to a medium plastic container with a tight-fitting lid.

Thinly slice the white onion into half-moons or rings and add them to the container with the cucumbers. Break up any clumps so the onion is evenly mixed through.

In a small bowl, stir together the sour cream and chopped fresh dill until the dill is evenly distributed. If you like a looser dressing, you can add a splash of cold water, a teaspoon at a time, until it reaches your preferred consistency.

Pour the sour cream and dill mixture over the cucumbers and onions. Using a spoon or clean hands, gently toss everything together until every slice is coated in the creamy dressing. Be careful not to crush the cucumbers.

Smooth the top, sprinkle on a little extra dill if you’d like, then snap on the lid of the plastic container. Refrigerate for at least 30 minutes, or up to 4 hours, to let the flavors meld and the cucumbers chill completely.

Before serving, give the salad a gentle stir to redistribute the dressing. Taste and adjust the dill if needed. Serve cold, straight from the container or transferred to a serving bowl.