Description
A refreshing and creamy cucumber salad featuring thinly sliced cucumbers tossed in a tangy sour cream and vinegar dressing with a touch of sweetness and fresh dill. Perfect as a light side dish or summer appetizer.
Ingredients
Scale
Salad Ingredients
- 3 large cucumbers, thinly sliced
Dressing Ingredients
- 1 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the Cucumbers: Thinly slice the cucumbers using a knife or mandoline for even slices, then place them in a large mixing bowl.
- Make the Dressing: In a separate bowl, combine sour cream, white vinegar, sugar, and chopped fresh dill. Whisk until the sugar is dissolved and the dressing is smooth.
- Toss the Salad: Pour the dressing over the sliced cucumbers and gently toss to evenly coat all slices with the creamy mixture.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.
- Serve: Give the salad a final gentle toss, then serve chilled as a refreshing side dish or appetizer.
Notes
- Use Persian cucumbers for a sweeter, crunchier texture without peeling.
- Adjust sugar and vinegar amounts according to taste preference for more tang or sweetness.
- Fresh dill is preferred for the best flavor; dried dill can be used but reduce quantity.
- For a lighter version, substitute sour cream with Greek yogurt.
- Chilling enhances the flavors and texture of the salad.
