Creamy Cucumber Salad
A crisp, refreshing vegetable side dish tossed in a tangy sour cream and dill dressing.
Ingredients
- 3 cups cucumbers sliced thinly
- 1 cup red onion sliced into thin half-moons
- 1/2 cup sour cream
- 1 Tablespoon white vinegar
- 2 Tablespoons fresh dill minced
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Wash the cucumbers and slice them into thin rounds using a sharp knife or mandoline, then pat them dry with paper towels.
- Slice the red onion into thin half-moons and set aside with the cucumbers.
- Whisk the sour cream, white vinegar, granulated sugar, minced fresh dill, salt, and garlic powder in a medium bowl until the dressing is smooth.
- Place the sliced cucumbers and onions into a large mixing bowl and pour the prepared dressing over the top.
- Gently fold the ingredients together until every slice of vegetable is thoroughly coated.
- Cover and refrigerate the salad for at least thirty to sixty minutes to allow the flavors to develop and the onions to soften.
- Give the salad a final stir before serving to redistribute the creamy dressing.
Notes
• Dryness is Key: Ensuring the cucumbers are patted dry prevents the dressing from becoming watery as the salad sits.
• Freshness: Use fresh dill rather than dried for the most vibrant, aromatic flavor.
• Storage: Store in an airtight container in the refrigerator for up to three days.
• Freshness: Use fresh dill rather than dried for the most vibrant, aromatic flavor.
• Storage: Store in an airtight container in the refrigerator for up to three days.