Description
This Creamy Cucumber Salad is a refreshing and easy-to-make side dish featuring thinly sliced cucumbers and red onions tossed in a tangy and creamy dressing made from sour cream, mayonnaise, vinegar, and dill. Perfect for summer meals, it offers a cool, crisp texture with a hint of sweetness and savory notes, making it an ideal accompaniment to a variety of main dishes.
Ingredients
Scale
Vegetables
- 3 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
Dressing
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare Vegetables: Place the thinly sliced cucumbers and red onion in a large bowl, ensuring they are evenly distributed for optimal mixing with the dressing.
- Make Dressing: In a separate bowl, whisk together sour cream, mayonnaise, white vinegar, chopped fresh dill (or dried dill), sugar, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Toss Salad: Pour the dressing over the cucumbers and onions. Gently toss the ingredients together until all the slices are evenly coated with the creamy dressing.
- Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Stir the salad before serving. Optionally, garnish with additional fresh dill for extra flavor and visual appeal. Serve cold for the best taste experience.
Notes
- For a lighter version, substitute Greek yogurt for some or all of the sour cream.
- English cucumbers are preferred for this salad because they have fewer seeds and thinner skin.
- This salad is best served cold and is recommended to be enjoyed on the same day it is prepared.
