Description
A quick and refreshing creamy cucumber salad made with sour cream, fresh dill, and a tangy red wine vinegar dressing. Perfect as a light side dish, this salad combines crisp cucumbers and red onions with a flavorful and creamy dressing that can be served immediately or chilled for enhanced flavor.
Ingredients
Dressing
- ½ cup sour cream
- 3 tablespoons red wine vinegar
- 1 tablespoon chopped fresh dill
- 1 teaspoon granulated sugar (optional)
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
Salad
- 2 large English cucumbers, thinly sliced
- ¼ red onion, thinly sliced
Instructions
- Prepare the dressing: In a medium bowl, whisk together the sour cream, red wine vinegar, chopped fresh dill, granulated sugar (if using), and garlic powder until well combined. Taste the dressing and add salt and pepper according to your preference.
- Combine the vegetables: Place the thinly sliced cucumbers and red onion on top of the prepared dressing. Gently toss everything together so that the cucumber and onion slices are evenly coated with the creamy dressing.
- Serve: You can serve the creamy cucumber salad immediately at room temperature for a fresh, crisp taste, or refrigerate it for about 1 hour to allow the flavors to meld together for a more pronounced flavor.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- The sugar is optional and can be omitted for a less sweet salad.
- Adjust the amount of red onion based on your preference for sharpness.
- This salad tastes best when made fresh but can be stored in the refrigerator for up to 1 day.
- Use English cucumbers for fewer seeds and a milder flavor.
