Description
A refreshing cucumber salad tossed in a creamy sour cream dressing with a hint of tanginess. Perfect as a light side dish for warm days.
Ingredients
- 4 cups sliced cucumbers
- 1/2 cup sour cream
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill
- 1/4 cup thinly sliced red onion
Instructions
- Wash and thinly slice the cucumbers and red onion.
- In a mixing bowl, combine sour cream, vinegar, sugar, salt, and black pepper until smooth.
- Add cucumbers, red onion, and dill to the dressing.
- Toss everything gently until evenly coated.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Use English cucumbers for fewer seeds and a milder taste.
- Greek yogurt can be substituted for sour cream for a lighter version.
- Add a pinch of garlic powder for extra flavor.
- Best served chilled and eaten within 1–2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
