Description
A refreshing and creamy cucumber salad featuring thinly sliced cucumbers and red onions tossed in a tangy sour cream and dill dressing, perfect for a light side dish or summer picnic.
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
- Prepare Vegetables: Cut the red onion into thin slices using a sharp knife or mandoline. Wash the cucumbers thoroughly, then slice them thinly and pat dry with paper towels to remove excess moisture.
- Make Dressing: In a medium mixing bowl, combine the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Stir well until all ingredients are evenly blended.
- Combine Salad: Add the sliced cucumbers and red onion to the dressing and gently toss to coat each slice evenly with the creamy mixture.
- Garnish and Serve: Optionally garnish with additional fresh dill and freshly cracked black pepper. Serve immediately for a crunchy texture or cover and chill for at least 1 hour to allow flavors to meld together. Leftovers can be stored covered in the refrigerator for up to 3 days.
Notes
- Make the salad at least 1 hour ahead of time to let flavors develop, or slice and store the vegetables separately, then toss with dressing just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- Use a mandoline for especially thin and even slices of cucumber and onion for best texture.
- Adjust the amount of dill and vinegar to taste for a more or less tangy dressing.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 70
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
