Description
A refreshing and creamy cucumber salad made with sour cream, fresh dill, and a hint of vinegar. Perfect for a light side dish or summer gathering.
Ingredients
Units
Scale
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers and red onion.
- In a separate bowl, whisk together the sour cream, vinegar, dill, sugar, salt, and pepper until smooth.
- Pour the dressing over the cucumber and onion mixture and toss gently to coat.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional dill if desired.
Notes
- Use English cucumbers for fewer seeds and thinner skin.
- For a lighter version, substitute Greek yogurt for sour cream.
- Adjust the vinegar and sugar to taste depending on desired tanginess and sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg