Tantalize your taste buds with this creamy, crunchy cucumber salad that’s perfect for those hot summer days. This dish is not only easy to make but also brings a refreshing twist to your meal lineup. Let’s dive into why this recipe is a must-try!
Why This Recipe Works
- The combination of crisp cucumbers and creamy sour cream creates a perfect balance of textures.
- It’s incredibly versatile, serving as a side dish or a light main course.
- The recipe requires minimal ingredients, making it budget-friendly.
- Preparation is quick and easy, ideal for last-minute gatherings.
- It’s a healthier option that doesn’t skimp on flavor.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small red onion, thinly sliced
- Fresh dill for garnish
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Spatula or spoon for mixing
Instructions
Prepare the Cucumbers
Start by washing the cucumbers thoroughly under cold water. Slice them thinly, about 1/8 inch thick, for the perfect crunch. If you prefer, you can peel the cucumbers, but leaving the skin on adds color and nutrients.
Mix the Dressing
In a large mixing bowl, combine the sour cream, white vinegar, sugar, salt, and black pepper. Whisk until the mixture is smooth and the sugar has dissolved. This creamy dressing is the heart of the salad, so make sure it’s well blended.
Combine Ingredients
Add the sliced cucumbers and red onion to the bowl with the dressing. Gently toss everything together until the cucumbers and onion are evenly coated. Be careful not to overmix, as you want to keep the cucumbers crisp.
Chill the Salad
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This chilling time allows the flavors to meld together beautifully.
Garnish and Serve
Just before serving, sprinkle the salad with fresh dill for a pop of color and flavor. Serve chilled for the most refreshing experience.
Tips and Tricks
For an extra crunch, consider adding some thinly sliced radishes or celery to the salad. If you’re watching your calorie intake, Greek yogurt can be a great substitute for sour cream. To make the salad ahead of time, prepare the ingredients but wait to add the dressing until just before serving to keep the cucumbers crisp. For a bit of heat, a dash of cayenne pepper or some diced jalapeños can add a nice kick.
Recipe Variations
- Add diced avocado for a creamy texture and healthy fats.
- Incorporate cherry tomatoes for a burst of color and sweetness.
- Swap the sour cream for mayonnaise for a richer flavor.
- Include some crumbled feta cheese for a tangy twist.
- Use apple cider vinegar instead of white vinegar for a different acidity level.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, for the best texture, add the dressing just before serving to keep the cucumbers crisp.
How long does the salad last in the fridge?
The salad is best enjoyed within 1-2 days. After that, the cucumbers may start to lose their crunch and the dressing may become watery.
Can I use low-fat sour cream?
Absolutely! Low-fat sour cream works just as well in this recipe and is a great way to reduce calories without sacrificing flavor.
Summary
This cucumber salad with sour cream is a simple, refreshing dish that’s perfect for summer. With its creamy dressing and crisp cucumbers, it’s sure to be a hit at any gathering. Plus, it’s easy to customize with your favorite add-ins.
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