Ingredients (serves 4–6)
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2 large cucumbers (or 3 medium), thinly sliced
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1 small red onion, thinly sliced
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1 cup sour cream (or Greek yogurt for a lighter version)
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2 tablespoons mayonnaise (optional for extra creaminess)
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1–2 tablespoons white vinegar or lemon juice
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1–2 teaspoons sugar (optional, balances the tang)
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Salt and black pepper to taste
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1–2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
Instructions
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Prepare the cucumbers:
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Slice cucumbers thinly (a mandoline works best).
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Optional: Sprinkle with a little salt and let sit in a colander for 10–15 minutes to remove excess water, then pat dry.
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Mix the dressing:
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In a bowl, combine sour cream, mayonnaise, vinegar, sugar, salt, pepper, and dill. Adjust vinegar and sugar to taste.
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Combine:
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Add cucumbers and onions to the dressing. Toss until evenly coated.
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Chill:
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Cover and refrigerate for at least 30 minutes. This helps flavors meld together.
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Serve:
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Garnish with extra dill or a sprinkle of black pepper. Enjoy cold!
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💡 Tips:
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For a tangier salad, use Greek yogurt instead of sour cream.
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Add some thinly sliced radishes or cherry tomatoes for color and crunch.
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Make it a few hours ahead—it tastes even better after chilling!
If you want, I can also give you a super-quick 5-minute version that’s creamy and crunchy without waiting for it to chill. Do you want me to do that?