Description
A fresh and creamy cucumber salad featuring thinly sliced cucumbers and red onions tossed in a tangy sour cream dressing with dill and subtle garlic notes. Perfect as a light side dish or refreshing addition to any meal, served chilled for enhanced flavor.
Ingredients
Scale
Vegetables
- 3 cups thinly sliced cucumbers
- 1 cup thinly sliced red onion
Dressing
- 1/2 cup sour cream
- 1 Tablespoon white vinegar
- 2 Tablespoons minced fresh dill
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Slice the Vegetables: Cut the red onion into thin slices using a sharp knife or mandoline. Wash the cucumbers thoroughly, then slice them thinly as well. Pat the cucumber slices dry with paper towels to remove excess moisture for a crisp salad.
- Prepare the Dressing: In a medium mixing bowl, whisk together the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder until evenly combined into a smooth dressing.
- Toss Salad: Add the sliced cucumbers and red onions to the dressing and gently toss to coat every piece with the creamy mixture.
- Garnish and Serve: Garnish with additional fresh dill and freshly ground black pepper if desired. Serve immediately for best texture, or cover and refrigerate to let flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- This salad tastes best if made at least 1 hour ahead and chilled to allow flavors to blend.
- For longer preparation, slice and store vegetables separately and combine with dressing just before serving.
- Leftover salad can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 70
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
