Description
This easy and creamy cucumber salad is a refreshing, tangy side dish perfect for warm days or as a light accompaniment to any meal. Thinly sliced English cucumbers are tossed in a smooth sour cream dressing flavored with dill, white vinegar, garlic powder, and a touch of sugar, then chilled to perfection. The optional red onion adds a subtle bite, making it a well-balanced, crisp, and satisfying salad.
Ingredients
Salad Ingredients
- 2 English cucumbers
- ½ Red onion (optional)
Dressing Ingredients
- ½ cup Sour cream
- 1 tbsp Dill (fresh or dried)
- 2 tbsp White vinegar
- ½ tsp Salt
- ¼ tsp Garlic powder
- 1 tsp Sugar
Instructions
- Prepare cucumbers: Peel the English cucumbers thoroughly and then slice them thinly to ensure they absorb the dressing well and provide a crisp texture.
- Slice onion (optional): If using red onion, peel and slice it thinly to add a mild, sweet crunch to the salad.
- Mix dressing: In a small bowl, whisk together the sour cream, dill, white vinegar, salt, garlic powder, and sugar until the mixture is smooth and well combined.
- Toss salad: Add the cucumber slices (and sliced red onion, if using) to a large bowl, pour the dressing over the top, and gently mix until all pieces are evenly coated with the creamy dressing.
- Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to become refreshingly cold.
- Serve: Serve the creamy cucumber salad chilled as a side dish to complement a variety of main courses.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Feel free to add fresh herbs like parsley or chives for extra flavor.
- Use thin slices for better texture and flavor absorption.
- The salad tastes best after chilling but can be stored in the fridge up to 24 hours.
- Adjust sugar and salt according to taste preferences.
