Description
A refreshing and creamy cucumber salad featuring thinly sliced cucumbers and red onions tossed in a tangy sour cream and dill dressing. Perfect as a cool side dish for warm weather meals or picnics.
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 the vegetables: Cut the onion into thin slices using a sharp knife or mandoline. Wash the cucumbers thoroughly, then cut them into thin slices and pat them dry with paper towels to remove excess moisture.
- Make the 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 mixed.
- Toss salad: Add the sliced cucumbers and red onion to the dressing mixture. Gently toss until the vegetables are fully coated with the creamy dressing.
- Garnish and serve: Garnish with additional fresh dill and freshly cracked black pepper if desired. Serve immediately or cover and chill before serving to enhance the flavors.
- Storage: Store any leftovers covered in the refrigerator for up to 3 days. For best results, prepare the salad at least 1 hour ahead and chill, or slice vegetables in advance and toss with dressing just before serving.
Notes
- This salad is best made at least 1 hour ahead and refrigerated to allow flavors to meld.
- For longer storage, slice cucumbers and onions separately and toss with dressing just before serving.
- Keep leftovers covered and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 70
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
