– 2 English cucumbers, thinly sliced – 1/2 red onion, thinly sliced – 1/2 cup sour cream – 2 tbsp white vinegar – 1 tsp sugar – 1 tbsp fresh dill (or 1 tsp dried) – Salt to taste
Thinly slice 2 English cucumbers. For best results, use a mandoline slicer. No peeling needed if using seedless English cucumbers.
Slice 1/2 red onion thinly and soak in cold water for 10 minutes. This mellows the sharp bite and blends better with the creamy dressing.
Whisk together sour cream, white vinegar, sugar, dill, and salt. The dressing should be smooth, tangy, and lightly sweet.
Toss cucumbers and onions in the dressing until evenly coated. Cover and refrigerate for 30 minutes so flavors can fully develop.
Serve chilled and garnish with extra dill if desired. This salad pairs beautifully with grilled meats, seafood, or as a cool, crisp snack.
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