Description
A refreshing and creamy cucumber salad featuring thinly sliced English cucumbers tossed in a tangy sour cream and dill dressing, perfect as a cool side dish for warm days or any light meal.
Ingredients
Scale
Salad
- 2 English cucumbers
- ½ Red onion (optional)
Dressing
- ½ cup Sour cream
- 1 tbsp Dill
- 2 tbsp White vinegar
- ½ tsp Salt
- ¼ tsp Garlic powder
- 1 tsp Sugar
Instructions
- Prepare the cucumbers: Peel the English cucumbers carefully and then slice them thinly. Place the slices into a large mixing bowl to make sure there is enough room to toss them with the dressing.
- Make the dressing: In a separate small bowl, combine the sour cream, chopped dill, white vinegar, salt, garlic powder, and sugar. Stir thoroughly until all ingredients are well blended and the mixture is smooth.
- Combine cucumbers and dressing: Pour the dressing over the cucumber slices and mix gently but thoroughly to ensure every slice is evenly coated with the dressing.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. Serving the salad cold enhances its refreshing taste and allows the flavors to meld perfectly.
- Serve: After chilling, give the salad a final stir and serve it cold as a crisp, creamy side dish.
Notes
- Peeling the cucumbers is optional depending on your texture preference; leaving skin on adds extra crunch and nutrients.
- The red onion is optional but adds a slight sharpness and color contrast.
- Adjust the amount of sugar or vinegar to balance acidity and sweetness to your taste.
- This salad is best served fresh within 1-2 days for optimal crispness.
- Can be made gluten-free and vegetarian as is.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: cucumber salad, creamy cucumber salad, sour cream salad, dill cucumber salad, refreshing side dish, no-cook salad
