Ingredients
– 2 English cucumbers washed and sliced into ¼-inch rounds
– ⅓ cup sliced white onion optional
– ½ cup sour cream or plain Greek yogurt
– 3 Tbsp mayonnaise
– ¼ cup fresh dill finely chopped
– 3 Tbsp white vinegar
– ½ tsp granulated sugar
– to taste Salt (start with 1/8 tsp)
– Fresh dill for garnish optional
Instructions
1-Preparation: Start by washing and slicing your cucumbers it’s that easy start that sets the stage for a crisp, flavorful dish. This method keeps things light and fresh, perfect for no-cook meals on warm days.
2-Mixing: First, place the cucumber slices (and onion, if you’re using it) in a large bowl for a good mix. Next, in a separate bowl, whisk together the sour cream or yogurt, mayonnaise, chopped dill, white vinegar, sugar, and 1/8 tsp salt until it’s smooth and creamy. Then, pour that dressing over the vegetables and toss gently to make sure everything coats evenly. Cover the bowl and pop it in the fridge for at least 1 hour so the flavors can blend nicely.
3-Final touches: Before you serve, give it a taste and add a bit more salt or a pinch of pepper if it needs it, then garnish with extra fresh dill for a pretty finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 If using large cucumbers, peel them and scoop out the seeds for a smoother texture.
🧅 Soak sliced onions in cold water for a few minutes, then drain to soften their bite.
🥣 Keep the vegetables and dressing separate if prepping ahead; combine 1 hour before serving for optimum crunch.
- Prep Time: 10 minutes
- Chilling: 1 hour
- Cook Time: 0 minutes
- Category: Salad
- Method: No‑cook, mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 77 kcal
- Sugar: 2 g
- Sodium: 47 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg