Ingredients
Vegetables
- 3 cups thinly sliced cucumbers
- 1 cup thinly sliced red onion
Dressing
- 1/2 cup sour cream
- 1 Tablespoon white vinegar
- 2 Tablespoons minced fresh dill
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Prepare the vegetables: Cut the red onion into thin slices using a sharp knife or mandoline. Wash the cucumbers thoroughly, then slice them thinly. Pat the cucumber slices dry with paper towels to remove any excess moisture, which prevents the salad from becoming watery.
- Mix the dressing: In a medium mixing bowl, combine the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Stir everything together until the dressing is smooth and well mixed.
- Combine salad: Add the thinly sliced cucumbers and red onion to the bowl with the dressing. Toss gently to ensure the vegetables are fully coated with the creamy dressing.
- Garnish and serve: Sprinkle additional fresh dill and freshly ground black pepper over the salad if desired. Serve the salad immediately or cover and chill it for at least one hour to allow the flavors to meld.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best texture if prepping in advance, keep the sliced vegetables separate and mix with dressing just before serving.
Notes
- This salad tastes best when made at least 1 hour ahead and refrigerated to allow flavors to meld.
- For meal prep, slice and store cucumbers and onions separately from the dressing; combine just before serving to avoid sogginess.
- Keep leftovers stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
