Description
This refreshing cucumber salad combines thinly sliced English cucumbers with a creamy, tangy dressing made from sour cream, fresh dill, white vinegar, and a hint of garlic. Perfect as a light side dish, it can be served immediately or chilled for a cool, flavorful addition to any meal.
Ingredients
Scale
Salad
- 2 large English cucumbers, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 teaspoons fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions
- Slice Cucumbers: Thinly slice the cucumbers and place them in a large bowl to prepare the base of the salad.
- Prepare Dressing: In a separate bowl, combine sour cream, fresh dill, white vinegar, minced garlic, salt, sugar, and black pepper. Mix well until smooth and evenly blended.
- Toss Salad: Pour the dressing over the sliced cucumbers and toss gently to coat each slice evenly with the creamy dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or refrigerate until chilled to enhance the flavors and enjoy later.
Notes
- For a crisper texture, peel the cucumbers before slicing if desired.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Adjust the garlic and dill quantities to suit your taste preference.
- This salad can be stored in the refrigerator for up to 24 hours but is best enjoyed fresh.
