A cooling, velvety salad that pairs crisp cucumber slices with the gentle bite of red onions and the fragrant freshness of dill, all wrapped in a tangy, slightly sweet sour cream dressing. This Pakistani-style take on a summertime classic is a perfect side for spicy mains or rich barbecue dishes. Light, revitalizing, and impossibly easy to prepare, it’s a staple for warm evenings or festive gatherings.
INGREDIENTS:
- 2 large cucumbers (about 4 cups), thinly sliced
- ½ cup red onion, finely sliced
- ¼ cup fresh dill, chopped (or substitute with mint for variation)
- 1 cup sour cream (or plain yogurt for a lighter version)
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- Salt and black pepper to taste
INSTRUCTIONS:
- Prep the Cucumbers: Wash the cucumbers thoroughly. If they have thick skin or are waxy, peel them. Slice thinly using a sharp knife or mandolin.
- Tame the Onions: Thinly slice the red onion and soak it in cold water for 5 minutes. This reduces its sharpness without sacrificing flavor. Drain and pat dry.
- Make the Dressing: In a separate bowl, whisk together the sour cream, vinegar, and sugar until smooth. Add salt and pepper to taste. The balance should be tangy with a touch of sweetness.
- Mix the Salad: In a large mixing bowl, combine cucumbers, red onions, and chopped dill. Pour over the dressing and toss until the vegetables are evenly coated.
- Chill and Rest: Cover and refrigerate for 30 minutes. This allows the flavors to meld and the cucumbers to soften slightly.
- Serve: Stir again before serving. Garnish with a sprinkle of dill or cracked black pepper.