Description
This sour cream cucumber salad is a cool, creamy, and refreshing side dish featuring crisp cucumbers tossed in a tangy sour cream dressing with fresh dill and a hint of vinegar. Perfect for barbecues, picnics, or as a light accompaniment to family dinners, this salad combines simple ingredients to deliver a burst of flavor and crunch.
Ingredients
Vegetables
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
Dressing
- 1 cup (240g) sour cream
- 1 tbsp white vinegar
- 1 tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare Vegetables: Place the thinly sliced cucumbers and red onion into a large mixing bowl, ensuring an even layer for the dressing.
- Make Dressing: In a separate bowl, whisk together the sour cream, white vinegar, chopped fresh dill, salt, and black pepper until smooth and well combined to develop the tangy creamy dressing.
- Combine Salad: Pour the prepared dressing over the cucumber and onion slices. Gently toss the mixture to coat all the vegetables evenly without bruising the cucumbers.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows flavors to meld and the cucumbers to absorb the dressing, enhancing the salad’s taste.
- Final Stir & Serve: Give the salad a gentle stir before serving to redistribute the dressing and flavors, then serve chilled as a refreshing side dish.
Notes
- English cucumbers are preferred as they have fewer seeds and a crisper texture for the salad.
- Using fresh dill provides the most authentic and vibrant flavor.
- This salad is best served chilled to bring out its refreshing qualities and maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Eastern European
