Creamy Cucumber Salad
Ingredients
- 2 large English cucumbers
- 1 small red onion thinly sliced
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon dried dill or 1 tablespoon fresh
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash cucumbers. Peel if using regular cucumbers.
- Slice cucumbers very thin with a knife or mandoline.
- Thinly slice red onion. Separate the rings.
- Place cucumbers and onions in a large bowl.
- In a small bowl, whisk sour cream, mayo, vinegar, sugar, dill, garlic powder, salt, and pepper until smooth.
- Pour dressing over cucumbers and onions.
- Toss gently to coat everything.
- Cover and refrigerate for at least 1 hour.
- Stir before serving. Drain excess liquid if needed.
- Transfer to serving bowl and serve cold.
Notes
- Slice cucumbers very thin for best texture
- Salt cucumbers first and let sit 15 minutes to remove excess water
- Chill for at least 1 hour — overnight is even better
- Drain some liquid before serving if too watery
- Use fresh dill for better flavour than dried
- Adjust creaminess by using more or less vinegar
- Store in fridge for up to 3 days
- English cucumbers do not need peeling
- Regular cucumbers should be peeled and seeded