Creamy Cucumber Salad (Printable View)
Cool cucumbers in a tangy herbed cream dressing, ideal for summer meals.
# What You’ll 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
# Cooking Steps:
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 dressing clings perfectly to every crisp slice, no watery puddles at the bottom of the bowl
- It comes together in fifteen minutes flat but tastes like you planned ahead for days
02 -
- Skip the salt in the dressing if you plan to make this more than two hours ahead, or it will get way too watery
- Do not use low fat sour cream, it separates and makes the dressing look curdled
03 -
- If your cucumbers have thick skin, use a vegetable peeler to create stripes rather than peeling completely
- The salad actually tastes better on day two, so do not be afraid to make it ahead