🥗 Creamy Cucumber Salad Recipe
Ingredients
2 large English Cucumbers: Sliced into thin rounds (English cucumbers have thinner skin and fewer seeds).
1/2 Red Onion: Thinly sliced into half-moons.
1/2 cup Sour Cream: Or Greek yogurt for a lighter version.
2 tbsp Mayonnaise: Adds a bit of richness.
1 tbsp Fresh Dill: Chopped (plus extra for garnish).
1 tbsp Apple Cider Vinegar: Or lemon juice for tang.
1 tsp Sugar: Just enough to balance the acidity.
Salt & Black Pepper: To taste.
Instructions
Prep the Cucumbers: Slice your cucumbers thinly.
Pro Tip: If you have time, toss the slices with a pinch of salt in a colander and let them sit for 15 minutes. Squeeze out the excess water to prevent the salad from getting “watery” later.
Make the Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, chopped dill, and pepper.
Combine: Add the sliced cucumbers and red onions to the bowl. Toss gently until every slice is well-coated in the creamy dressing.
Chill: This salad tastes best after sitting in the fridge for at least 30 minutes. This allows the flavors to meld together.
Serve: Give it one last toss and garnish with more fresh dill before serving.
Variations & Tips
Make it Garlicy: Add one small clove of minced garlic for a savory kick.
Spice it up: A pinch of red chili flakes or paprika adds a nice color and a tiny bit of heat.
Storage: This is best eaten the day it’s made, as the cucumbers will release moisture over time.