Description
A cool and creamy salad featuring crunchy cucumbers, tangy sour cream, and fresh dill, perfect for sunny lunches or potlucks.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1/2 medium red onion, thinly sliced
- 3/4 cup sour cream (regular or reduced-fat)
- 1 tablespoon white vinegar
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the sour cream, vinegar, sugar, salt, pepper, and chopped dill until smooth. Taste and adjust seasoning.
- Place the thinly sliced cucumbers and red onion in a large mixing bowl. Gently toss them to combine.
- Pour the dressing over the cucumber and onion, and toss gently to coat evenly without crushing the cucumbers.
- Cover the bowl and refrigerate for at least 30 minutes to let flavors meld and the cucumbers chill.
- Before serving, give the salad a gentle toss, taste for final seasoning, and garnish with extra fresh dill if desired.
Notes
Use a mandoline for uniformly thin slices. Avoid overmixing to keep cucumbers crisp. If cucumbers are watery, salt and drain before dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 325mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9.5g
- Fiber: 1g
- Protein: 2.2g
- Cholesterol: 10mg