Cuke Salad with Sour Cream Dill Dressing
This Cucumber Salad is a recipe that's been in my family for years. Fresh cucumbers and onions, salted, squeezed and tossed with simple and flavorful sour cream dill dressing.
Ingredients
- 6 smalli-sh pickling cucumbers or 2 regular cucumber, washed and sliced (or about 3 cups)
- 1/2 large red onion thinly sliced (or about 1 cup)
- kosher salt
- 1/4 cup sour cream
- 2 tablespoons minced fresh dill roughly chopped
- 1 teaspoon sugar
- freshly ground black pepper to taste
- 2 splashes white balsamic vinegar or white wine vinegar
Instructions
- In a large bowl; layer a third of the cucumbers and onions, then a sprinkle of kosher salt, and repeat with the remaining cucumbers and onions.
- Cover tightly with plastic wrap and refrigerate for 1-2 hours.
- With your impeccably clean hands, working in batches, squeezing the excess moisture out of the cucumbers and onions and transferring them into a clean bowl, set off to the side.
- In a small bowl; mix up the sour cream, fresh dill, sugar and black pepper. Add a couple splashes of vinegar.If you add too much vinegar just balance it out with a little more sour cream and a pinch of sugar.
- Pour dressing over cucumbers and onions, toss to combine and cover back up with plastic wrap. Refrigerated for another 30 minutes.
- Stir again, season with more black pepper and fresh dill before serving.
Nutrition
Serving: 1g | Calories: 46kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 7mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg