Serves 8
60 min
Cucumber Salad
Recipe GLPR4981d4e708f884
A refreshing chilled cucumber salad with thinly sliced cucumbers, red onions, and a creamy sour cream dressing infused with dill, vinegar, and a touch of sugar. Perfect as a cool side dish for warm weather meals.
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Ingredients
3 Large organic cucumbers, thinly sliced
½ Red onion, thinly sliced
½ tsp Salt
¾ cup Sour cream
2 tbsp Sugar
1½ tbsp Distilled white vinegar
1 tsp Dried or fresh dill weed
Fresh ground black pepper, to taste
Directions
Using a mandoline slicer or a sharp knife, carefully slice the cucumbers into thin, even slices. Work slowly to prevent injury.
Place the sliced cucumbers into a mixing bowl and sprinkle with salt. Toss gently to combine.
Allow the cucumbers to sit at room temperature for 30 minutes to draw out excess moisture. After 30 minutes, use a clean paper towel to gently press and remove the liquid from the cucumbers.
Add the thinly sliced red onion to the drained cucumbers and stir to combine.
In a separate bowl, whisk together the sour cream, sugar, vinegar, dill weed, and black pepper until smooth and well blended.
Pour the dressing over the cucumber and onion mixture, using a spatula to gently fold and toss until all ingredients are evenly coated.
Transfer the salad to a serving dish and refrigerate for at least 15-30 minutes before serving to allow flavors to meld and the salad to chill thoroughly.
