Creamy Cucumber Salad (Print Version)
Refreshing cucumbers in tangy creamy herbed dressing. Perfect summer side ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
→ Dressing
03 - 3/4 cup sour cream
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon white wine vinegar
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 teaspoon sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# How to Cook:
01 - Combine the sliced cucumbers and onions in a large mixing bowl.
02 - In a separate bowl, whisk together the sour cream, mayonnaise, white wine vinegar, dill, sugar, garlic powder, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the cucumbers and onions. Toss gently until all pieces are evenly coated with the creamy mixture.
04 - Refrigerate for at least 20 minutes before serving to allow flavors to meld and develop.
05 - Serve chilled. Stir before serving and garnish with additional fresh dill if desired.
# Expert Advice:
01 -
- The cool crispness cuts through rich barbecue dishes like nobody's business
- You can throw it together in fifteen minutes flat while everything else is cooking
- It actually tastes better after sitting in the fridge, making it perfect party prep
02 -
- Don't skip the chilling time, I've tried and the salad just doesn't taste right
- The salad will release more liquid as it sits, making the dressing thinner
- Red onion can mellow out after an hour in the dressing if you prefer less bite
03 -
- If your cucumbers have thick skins, use a vegetable peeler to create stripes before slicing
- A mandoline makes perfectly uniform slices, but a sharp knife works beautifully too