Creamy Cucumber Salad (Printable)
Crisp cucumbers in a tangy, creamy dressing with fresh dill and red onion.
# What You 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 Make It:
01 - Place 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.
03 - Pour the dressing over the cucumbers and onions. Toss gently until everything is evenly coated.
04 - Refrigerate for at least 20 minutes before serving for best flavor.
05 - Serve chilled. Stir before serving and garnish with extra dill if desired.
# Expert Tips:
01 -
- The way the sour cream and vinegar create this impossible silky tang that cuts through rich barbecue meals like nothing else
- It actually tastes better after sitting for a day, making it the ultimate make ahead side for busy weeknights
02 -
- Skipping the chill time is the biggest mistake you can make, the vegetables need those minutes to soften slightly and marry with the dressing
- Salting the cucumbers first and letting them drain for 30 minutes prevents watery dressing later if you are making this ahead
03 -
- Use a mandoline if you have one, those impossibly thin cucumber slices make all the texture difference
- Grate a little fresh lemon zest into the dressing right before serving for a surprising brightness