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Creamy Cucumber Salad

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A refreshing, creamy cucumber salad with tangy dressing and crisp cucumbers, perfect as a side dish for any meal.

Ingredients

2 large cucumbers, peeled and sliced

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon white vinegar

1 teaspoon sugar

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 tablespoon fresh parsley, chopped (optional)

Salt and pepper to taste

Instructions

  1. Peel and slice the cucumbers into thin rounds. You can also slice them into half moons or dice them, if preferred.
  2. In a large mixing bowl, combine the sour cream, mayonnaise, white vinegar, and sugar. Stir until smooth and well combined.
  3. Add the chopped dill, parsley (if using), salt, and pepper. Stir again to incorporate the herbs and seasoning.
  4. Toss the sliced cucumbers into the creamy dressing mixture. Gently stir to ensure all the cucumber slices are well coated with the dressing.
  5. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
  6. Garnish with extra fresh dill or parsley if desired before serving.

Notes

  • This salad is naturally gluten-free.
  • For a dairy-free version, substitute sour cream and mayonnaise with plant-based alternatives like coconut yogurt or vegan mayonnaise.
  • Storage: Can be stored in an airtight container in the refrigerator for 2-3 days, but best consumed fresh.
  • If the cucumbers release too much water, salt them and let them sit for 10-15 minutes before rinsing and patting dry.
  • Feel free to customize with other vegetables like bell peppers or cherry tomatoes.

Nutrition

Find it online: http://recipesbyjanet.com/creamy-cucumber-salad/