Description
This German Creamy Cucumber Salad is a refreshing and tangy side dish featuring thinly sliced English cucumbers and red onions tossed in a smooth, creamy dressing made with sour cream, vinegar, fresh dill, and a touch of sugar. Perfectly chilled, it offers a cool and flavorful accompaniment ideal for summer meals.
Ingredients
Scale
Vegetables
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, very thinly sliced
Seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 3/4 cup sour cream
- 2 tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon milk (optional, to thin dressing)
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a colander and toss with the salt. Let them sit for 20 to 30 minutes to draw out excess moisture. Gently squeeze or pat the cucumbers dry with paper towels and transfer them to a large bowl.
- Add Onions: Add the thinly sliced red onion to the bowl with the cucumbers and mix gently.
- Make Dressing: In a separate bowl, whisk together the sour cream, white vinegar, granulated sugar, fresh dill, and black pepper until the mixture is smooth and creamy. If the dressing feels too thick, stir in a tablespoon of milk to achieve your preferred consistency.
- Toss Salad: Pour the prepared dressing over the cucumber and onion mixture, gently tossing until everything is evenly coated.
- Chill: Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully. Stir lightly before serving.
Notes
- For extra tang, substitute part of the sour cream with plain Greek yogurt.
- If using regular cucumbers instead of English cucumbers, peel them and remove excess seeds before slicing.
- This salad tastes best when served chilled and is best enjoyed the same day.
