Ingredients
2 large English cucumbers (or 4 regular cucumbers)
½ small red onion, thinly sliced
¾ cup sour cream
2 tablespoons white vinegar
2 tablespoons fresh dill, chopped
1 teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. 1. Prepare the Cucumbers: Wash and thinly slice cucumbers. Place in a colander, sprinkle with ½ teaspoon salt, and let sit for 15-20 minutes to draw out moisture.
2. 2. Prepare the Red Onion: While cucumbers rest, thinly slice red onion.
3. 3. Make the Dressing: In a medium bowl, whisk together sour cream, white vinegar, sugar, dill, and pepper. Adjust seasoning to taste.
4. 4. Dry the Cucumbers: Gently squeeze cucumbers in colander, then pat dry with a towel or paper towels.
5. 5. Combine Ingredients: Add dried cucumbers and sliced onion to the dressing.
6. 6. Toss and Chill: Toss to coat, cover, and refrigerate for at least 30 minutes.
7. 7. Serve: Stir before serving and enjoy chilled.
Notes
Salting and drying the cucumbers is essential to prevent a watery salad. Fresh dill is highly recommended for best flavor. For a lighter version, substitute Greek yogurt for sour cream. Store leftovers in an airtight container in the fridge for 2-3 days. Stir before serving; if too watery, drain excess liquid or add a bit more sour cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Gluten-free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg