Cucumber Dill Salad (Printable Version)
Cool cucumbers, dill, plus some onion, all tossed together with a tangy sour cream dressing. Super fresh and perfect on hot days.
# What You'll Need:
→ Vegetables
01 -
1 cup red onion, sliced super thin
02 -
3 cups cucumbers, thinly sliced
→ Dressing
03 -
1 teaspoon sugar
04 -
1/4 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
2 tablespoons chopped fresh dill
07 -
1/2 cup sour cream
08 -
1 tablespoon white vinegar
# Step-by-Step Guide:
01 -
Sprinkle in a little extra dill on top and give it a few cracks of black pepper if you feel like it. You can eat it right away or pop it in the fridge covered up until you're set to dig in.
02 -
Dump the sliced cucumbers and onions into your bowl. Using your hands or a spoon, mix until every piece is coated in that creamy dressing.
03 -
Grab a medium bowl and scoop in sour cream first, then pour in vinegar, smash in that fresh dill, sugar, salt, and finish it off with garlic powder. Stir til it’s all smooth and creamy.
04 -
Clean the cucumbers and slice them up nice and thin. Dry them off using a paper towel. Chop your red onion into skinny strips. A mandoline works quick, but a sharp knife does the trick too.
# Additional Notes:
01 -
If you want the flavors to really come out, make it an hour early and let it chill in the fridge. You can even chop veggies and mix the sauce ahead of time—just wait to combine them until it’s time to eat. Leftovers last up to three days if you stash them in something airtight in the fridge.