A refreshing and tangy creamy cucumber salad, perfect for picnics, barbecues, or as a light side dish.
Ingredients:
- 2 large cucumbers (English or regular), thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/4 cup mayonnaise
- 2 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar (or honey)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Cucumbers and Onions:
- Wash the cucumbers thoroughly. If using regular cucumbers, you can peel them if desired. English cucumbers usually don’t need peeling.
- Thinly slice the cucumbers.
- Thinly slice the red onion.
- If using standard cucumbers that contain alot of water, you can salt the sliced cucumbers, let them sit in a colander for 15 minutes, and then rinse and pat dry to remove excess water. This prevents the salad from becoming too watery.
- Make the Dressing:
- In a medium-sized bowl, combine the sour cream (or Greek yogurt), mayonnaise, white vinegar, dill, sugar, salt, and pepper.
- Whisk the ingredients together until the dressing is smooth and well combined.
- Combine the Salad:
- Add the sliced cucumbers and red onion to the bowl with the dressing.
- Gently toss the ingredients until the cucumbers and onions are evenly coated with the dressing.
- Chill and Serve:
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Chilling it for an hour or two is even better.
- Before serving, give the salad another gentle toss.
- Garnish with fresh parsley, if desired.
- Serve cold.