Description
A refreshing and creamy cucumber salad made with sour cream, vinegar, and dill. Perfect as a light summer side dish or a cool accompaniment to grilled meats.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced (optional)
- 1 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the sliced cucumbers (and red onion if using) in a colander, sprinkle with a little salt, and let sit for 20-30 minutes to draw out moisture. Pat dry with paper towels.
- In a large bowl, mix the sour cream, vinegar, sugar, dill, salt, and pepper until well combined.
- Add the cucumbers (and onions) to the bowl and toss to coat evenly with the dressing.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For extra tang, add a squeeze of lemon juice to the dressing.
- Use Greek yogurt instead of sour cream for a lighter version.
- Best served chilled and consumed within 1-2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cucumber salad, sour cream, dill, summer salad, vegetarian side dish