Description
This creamy cucumber salad is a refreshing and tangy side dish perfect for warm weather or as a light accompaniment to any meal. Thinly sliced cucumbers are coated with a rich sour cream dressing flavored with fresh dill, garlic powder, and a hint of sweetness from sugar, making it a deliciously cool and crunchy salad that’s easy to prepare.
Ingredients
Scale
Vegetables
- 2 English cucumbers
- Optional: 1/2 red onion
Dressing
- 1/2 cup sour cream
- 1 tbsp fresh dill
- 2 tbsp white vinegar
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 tsp sugar
Instructions
- Prepare the cucumbers: Peel the English cucumbers if desired, then slice them thinly using a knife or mandoline slicer. Place the sliced cucumbers in a large mixing bowl to hold all the salad ingredients.
- Make the dressing: In a separate smaller bowl, combine the sour cream, fresh dill, white vinegar, salt, garlic powder, and sugar. Whisk together until the mixture is smooth and all ingredients are thoroughly blended to create a flavorful dressing.
- Toss the salad: Pour the creamy dressing over the sliced cucumbers. Gently toss the mixture with a spoon or salad tongs, ensuring the cucumber slices are evenly coated with the dressing for consistent flavor in each bite.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. This chilling period allows the flavors to meld together and the cucumbers to soak up the creamy dressing, enhancing the overall taste and texture.
Notes
- For extra crunch and color, thinly slice half a red onion and add it to the salad along with the cucumbers.
- Adjust the sugar amount based on your preferred level of sweetness.
- You can substitute plain Greek yogurt for sour cream to reduce fat content and add a slight tang.
- If fresh dill is unavailable, dried dill can be used but reduce the amount by half for optimal flavor.
- This salad is best served chilled and consumed within 24 hours for maximum freshness.
