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Cucumber and Sour Cream Salad

A simple, refreshing cucumber salad tossed in tangy sour cream with fresh herbs, perfect as a light side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Eastern European
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 medium cucumbers thinly sliced (about 4 cups)
  • 1 cup sour cream full-fat preferred
  • 2 tablespoons fresh dill chopped (or 1 tablespoon dried dill)
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon red wine vinegar or white vinegar
  • 1 small red onion thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1 clove garlic minced (optional)

Equipment

  • Sharp chef's knife or mandoline slicer
  • Cutting board
  • Medium mixing bowl
  • Measuring spoons and cups
  • Wooden spoon or rubber spatula
  • Colander or fine mesh strainer (optional)
  • Serving bowl or platter

Method
 

  1. Wash your cucumbers under cold running water and pat them dry with a clean kitchen towel.
  2. Slice the cucumbers into thin, even rounds, about 1/8-inch thick, using a sharp knife or mandoline.
  3. Slice the red onion thinly into half-moons, separating the layers as you go.
  4. In a mixing bowl, whisk together the sour cream, red wine vinegar, salt, pepper, and sugar until smooth.
  5. Stir in the chopped dill, parsley, and minced garlic if using.
  6. Add the sliced cucumbers and red onion to the sour cream mixture and gently fold until combined.
  7. Taste and adjust seasoning with more salt, vinegar, or sugar if needed.
  8. Cover and refrigerate for at least 15 minutes before serving.

Notes

If the salad releases excess liquid, drain before serving to keep it creamy.