Description
This creamy cucumber salad is a refreshing and easy-to-make side dish perfect for summer meals. Featuring thinly sliced cucumbers and red onion tossed in a tangy, dill-infused dressing made with sour cream and mayonnaise, it offers a cool, flavorful complement to any dish. Quick to prepare and chilled to meld flavors, this salad is both light and satisfying.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
Dressing
- ¾ cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables: In a large bowl, combine the thinly sliced cucumbers and red onion, ensuring they are evenly mixed to distribute the flavors well.
- Make the dressing: In a separate bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, garlic powder, dill, salt, and black pepper until the dressing is smooth and well blended.
- Toss salad: Pour the prepared dressing over the cucumber and onion mixture, then toss gently but thoroughly to coat all pieces evenly with the creamy dressing.
- Chill: Cover the salad bowl and refrigerate for at least 30 minutes. This resting period allows the flavors to meld and the salad to become refreshingly cold.
- Serve: Give the salad a gentle stir before serving for the best texture and flavor distribution. Enjoy chilled as a perfect summer side dish.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream.
- English cucumbers work well if you prefer fewer seeds.
- Add chopped chives or parsley for extra freshness and color.
