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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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
Directions
Step 1
Peel the cucumbers, slice them thinly, and set aside. Optional: Reserve a few slices for garnish if desired.
Step 2
Sprinkle the unflavored gelatin over 1 cup of cold water in a medium mixing bowl and let it sit for 5 minutes to bloom.
Step 3
Pour 1 cup of boiling water over the bloomed gelatin and stir until fully dissolved.
Step 4
In a separate bowl, combine sour cream, mayonnaise, vinegar, sugar, and salt. Whisk until smooth.
Step 5
Stir the sour cream mixture into the gelatin and mix thoroughly.
Step 6
Finely chop the fresh dill and green onions, then stir them into the gelatin mixture.
Step 7
Fold the sliced cucumbers into the gelatin mixture, ensuring they are evenly distributed.
Step 8
Lightly grease a gelatin mold or bundt pan with nonstick spray. Carefully pour the mixture into the mold, ensuring it is level.
Step 9
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until completely set.
Step 10
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.
Step 11
Garnish with reserved cucumber slices or additional fresh dill if desired. Serve chilled.
Nutrition Facts
| Serving size | (1297.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1474.6 |
| Total Fat 132.8g | 0% |
| Saturated Fat 38.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 232.6mg | 0% |
| Sodium 1658.8mg | 0% |
| Total Carbohydrate 64.2g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 31.1g | |
| Protein 22.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 409.9mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 710.2mg | 0% |
Source of Calories