Description
This Creamy Cucumber Salad is a refreshing and easy-to-make side dish perfect for warm weather. Featuring thinly sliced cucumbers and red onions tossed in a tangy and dill-infused sour cream dressing, this salad combines crisp vegetables with creamy, flavorful dressing for a delightful contrast. Ready in just 15 minutes and served chilled, it’s an ideal accompaniment to grilled meats or a light lunch.
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
- Cut the Vegetables: Begin by washing and peeling the cucumbers if desired. Then slice the cucumbers and red onion into thin, even slices for a uniform texture in the salad.
- Prepare the Dressing: In a medium bowl, combine the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Whisk these together until smooth and well blended to create the creamy dressing.
- Combine Ingredients: Add the thinly sliced cucumbers and red onions to the bowl with the dressing. Toss everything gently but thoroughly to ensure the vegetables are evenly coated with the flavorful dressing.
- Garnish and Serve: For an extra touch of flavor, garnish the salad with a few additional sprigs of fresh dill and freshly cracked black pepper. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld and the salad to stay crisp and cool.
Notes
- For extra crunch, soak cucumbers in ice water for 15 minutes before slicing.
- Adjust the vinegar and sugar to taste for a more tangy or sweeter dressing.
- Use Greek yogurt instead of sour cream for a lighter option.
- This salad is best served chilled and consumed within 2 days for freshness.
- Fresh dill can be substituted with dried dill, but reduce the quantity to 1 tablespoon.
