Cucumber Salad with Dill and Sour Cream Recipe
A refreshing and creamy cucumber salad featuring thinly sliced English cucumbers tossed in a tangy sour cream dressing infused with fresh dill, garlic, and a hint of vinegar. Ideal as a quick side dish or a light snack, this salad offers a cool, crisp texture with a perfect balance of savory and slightly sweet flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 2 large fresh English cucumbers, sliced thin
Dressing
- 1/2 cup sour cream
- 2 teaspoons chopped fresh dill
- 1 tablespoon white vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
Instructions
- Slice Cucumbers: Thinly slice two large English cucumbers as thinly as possible to ensure a crisp and delicate texture.
- Prepare Cucumbers: Place the sliced cucumbers into a large mixing bowl and set aside while you prepare the dressing.
- Make Dressing: In a smaller bowl, combine the sour cream, chopped fresh dill, white vinegar, minced garlic, salt, sugar, and pepper; whisk until smooth and well blended.
- Toss Salad: Pour the sour cream dressing over the cucumber slices and toss gently yet thoroughly to coat all slices evenly.
- Serve or Chill: Serve the salad immediately for a fresh crunch or refrigerate it to allow flavors to meld and the salad to chill.
- Storage and Serving: If refrigerated, cover and seal the bowl tightly; before serving, give the salad a good mix to redistribute the dressing.
Notes
- For best results, slice cucumbers as thinly as possible to maximize flavor absorption.
- Refrigerating the salad for at least 30 minutes enhances the flavor infusion.
- Adjust the amount of garlic and dill according to personal taste preferences.
- Can be made ahead and stored covered in the refrigerator for up to 24 hours.
