Description
This Sour Cream Cucumber Salad is a refreshing and creamy side dish that pairs perfectly with grilled meats, sandwiches, or as a light snack. Featuring thinly sliced cucumbers dressed in a tangy sour cream and dill dressing, it’s quick to prepare and offers a cool, crisp texture with every bite.
Ingredients
Salad Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Vegetables: Thinly slice the cucumbers and red onion using a sharp knife or mandoline to ensure even, delicate slices that will absorb the dressing well.
- Make Dressing: In a bowl, combine sour cream, fresh chopped dill, white vinegar, sugar, salt, and black pepper. Whisk together until smooth and well blended.
- Toss Salad: Add the sliced cucumbers and onions to the bowl with the dressing. Toss gently to coat all pieces evenly with the creamy mixture.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the cucumbers to soften slightly, enhancing the overall taste and texture.
- Serve: After chilling, taste and adjust seasoning if needed. Serve the salad cold as a refreshing side dish.
Notes
- For best results, use firm cucumbers such as Kirby or Persian cucumbers.
- Adjust the amount of sugar depending on your preference for sweetness.
- This salad is best eaten within 24 hours for optimal freshness.
- To reduce moisture, you can sprinkle sliced cucumbers with salt, let sit for 10 minutes, then drain before mixing with the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
