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Creamy Cucumber Salad

This refreshing salad features cool cucumbers wrapped in a tangy and slightly sweet dressing. It serves as a perfect cooling side dish for barbecues or warm evening meals. The simple combination of sour cream and vinegar creates a nostalgic and satisfying flavor.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 large cucumbers preferably English or seedless
  • 1 teaspoon salt for sweating cucumbers
  • 1 cup sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 0.25 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 to 2 tablespoons chopped fresh dill or parsley

Equipment

  • Cutting Board
  • Sharp knife
  • Mixing Bowl
  • Mandoline for thin slices
  • Paper towels or clean cloth
  • Measuring Spoons and Cups

Method
 

  1. Wash and thinly slice the cucumbers into even pieces.
  2. Sprinkle the slices with one teaspoon of salt and let them sit in a colander for 15 to 30 minutes.
  3. Pat the cucumbers dry with a paper towel to remove excess moisture.
  4. Whisk together the sour cream vinegar sugar garlic powder salt and pepper in a mixing bowl.
  5. Add the dried cucumbers and optional herbs to the bowl and toss until they are evenly coated.
  6. Refrigerate the salad for at least 30 minutes before serving to let the flavors develop.

Notes

Salting the cucumbers before mixing is essential to prevent the salad from becoming watery.
English or seedless cucumbers are recommended for the best texture and fewer seeds.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Plain Greek yogurt or mayonnaise can be used as a substitute if you do not have sour cream.