Ingredients
Dressing
- ½ cup sour cream
- 2 Tbsp lemon juice
- 1 tsp granulated sugar
- ½ tsp dried dill
- ½ tsp salt
Salad
- 1 large cucumber
- ¼ red onion
Instructions
- Make the dressing: In a bowl, combine the sour cream, lemon juice, sugar, dried dill, and salt. Mix well until all ingredients are fully incorporated, then set the dressing aside to allow the flavors to meld.
- Prep the vegetables: Peel the cucumber if you prefer a less textured salad. Slice the cucumber into thin rounds or half-moons as desired. Thinly slice the quarter red onion to add a mild onion flavor and crunch.
- Make the salad: In a large bowl, combine the sliced cucumbers and red onions. Pour the prepared dressing over the vegetables and gently stir to evenly coat all the pieces with the creamy dressing.
- Serve: Let the salad sit for 5 to 10 minutes at room temperature to allow the dressing to absorb into the vegetables and enhance the flavor. Give the salad a final stir before serving chilled or at room temperature.
Notes
- Peeling the cucumber is optional; leaving the skin on adds color and extra nutrients.
- For added crunch and flavor, you can sprinkle some freshly chopped dill or chives before serving.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Adjust salt and sugar to taste depending on your preference and the tartness of the lemon juice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
