Creamy Cucumber Salad with Dill and Sour Cream
A light and refreshing salad made with crisp cucumbers, creamy sour cream, and fragrant dill, perfect for summer gatherings and meal prep.
Ingredients
Salad Ingredients
- 2 large Fresh English cucumbers Adds a crisp and refreshing texture.
- 1 cup Sour cream Provides creaminess with a tangy flavor.
- 2 tablespoons Fresh dill Infuses a burst of herbal freshness.
- 1 tablespoon White vinegar Adds a subtle tartness to balance the creaminess.
- 1 clove Minced garlic Enhances flavor with aromatic notes.
- 1/2 teaspoon Salt Brings out the fresh flavors of the cucumbers.
- 1/2 teaspoon Sugar Balances acidity for a well-rounded taste.
- 1/4 teaspoon Pepper Adds a hint of spice to the dressing.
Instructions
Preparation
- Wash the cucumbers thoroughly under cold water to remove any dirt.
- Slice the cucumbers thinly using a sharp knife, aiming for about 1/8 inch thickness.
- Place the sliced cucumbers in a large mixing bowl and sprinkle with salt. Toss gently to combine.
- Let the cucumbers sit for about 10 minutes to draw out excess moisture.
Cook/Assemble
- In a separate bowl, mix together sour cream, chopped dill, white vinegar, minced garlic, sugar, and pepper until well combined.
- Once the cucumbers have released some moisture, drain them to avoid a soggy salad.
- Add the cucumbers to the sour cream mixture and gently fold until every slice is coated.
- Adjust salt or sugar to taste, giving it a final mix for even flavor distribution.
Serve
- Transfer the salad to a serving dish, or keep it in the mixing bowl.
- Garnish with additional dill on top and serve immediately or refrigerate for up to an hour to meld flavors.
Notes
Use freshly chopped dill for an intense flavor boost. You can substitute white vinegar with apple cider vinegar for a slight flavor variation. This salad is perfect for meal prep and can be made a few hours ahead of time.