Description
A cool and creamy cucumber salad made with fresh cucumbers, a tangy dressing, and fresh dill, perfect for a refreshing side dish.
Ingredients
Units
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- 2 large cucumbers, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1/4 red onion, thinly sliced (optional)
Instructions
- In a large bowl, mix together sour cream, mayonnaise, white vinegar, sugar, dill, salt, and pepper to create the dressing.
- Add the sliced cucumbers (and red onion if using) to the bowl.
- Toss gently until the cucumbers are evenly coated with the dressing.
- Refrigerate for at least 15 minutes before serving to allow flavors to meld.
- Serve chilled for best flavor.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- This salad is best served the same day but can be stored in the refrigerator for up to 1 day.
- English cucumbers are preferred for their thinner skin and fewer seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg