Description
This creamy cucumber salad is a refreshing and tangy side dish perfect for summer gatherings or a light meal. Made with thinly sliced cucumbers and red onions, tossed in a flavorful sour cream and dill dressing, it combines crisp textures with a smooth, herbaceous finish. The dish requires no cooking and is quick to prepare, making it an ideal no-fuss addition to any menu.
Ingredients
Scale
Vegetables
- 3 cups thinly sliced cucumbers
- 1 cup thinly sliced red onion
Dressing
- 1/2 cup sour cream
- 1 Tablespoon white vinegar
- 2 Tablespoons minced fresh dill
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Slice Vegetables: Cut the cucumbers and red onions into thin, even slices to ensure they absorb the dressing well and provide a crisp texture.
- Prepare Dressing: In a mixing bowl, combine the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Whisk thoroughly until the dressing is smooth and well blended.
- Toss Salad: Add the sliced cucumbers and red onions into the dressing bowl. Toss gently but thoroughly so that every slice is evenly coated with the creamy dressing.
- Chill and Garnish: Garnish the salad with additional fresh dill and a sprinkle of black pepper if desired. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld and the salad to chill.
Notes
- For a tangier flavor, increase the amount of white vinegar slightly to taste.
- Use fresh dill rather than dried for the best herbaceous flavor.
- The salad is best served chilled; prepare at least 30 minutes ahead of serving.
- Substitute Greek yogurt for sour cream to reduce fat content or adapt to dietary preferences.
- Adjust salt and sugar according to personal taste.
