Ingredients with Measurements:
- 2 large cucumbers, sliced
- 1 medium red onion, thinly sliced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, salt, and black pepper until well combined.
2. Add the sliced cucumbers and red onions to the bowl and toss to coat with the dressing.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Before serving, sprinkle the chopped fresh dill over the top of the salad.
Time:
Preparation time: 10 minutes
Refrigeration time: 30 minutes
Total time: 40 minutes
Temperature:
Refrigerate until ready to serve.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Serving size: 1/2 cup
Calories: 100
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 220mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 5g
Protein: 1g
Substitutions for ingredients:
- Greek yogurt can be substituted for the sour cream.
- Red wine vinegar or apple cider vinegar can be substituted for the white vinegar.
- Fresh parsley or chives can be substituted for the dill.
Variations:
- Add sliced cherry tomatoes or diced bell peppers for extra color and flavor.
- Use thinly sliced fennel instead of red onion for a different flavor profile.
- Add crumbled feta cheese or sliced avocado for extra creaminess.
Tips and tricks:
- Use a mandoline or a sharp knife to slice the cucumbers and onions thinly and evenly.
- For a milder onion flavor, soak the sliced onions in cold water for 10-15 minutes before adding them to the salad.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a clear glass bowl or on a platter to show off the colorful vegetables and creamy dressing.
Garnishes:
Garnish with additional chopped fresh dill or a sprinkle of paprika for extra color.
Pairings:
This salad pairs well with grilled chicken, fish, or steak.
Suggested side dishes:
Serve this salad with a side of crusty bread or a simple green salad.
Troubleshooting advice:
If the dressing is too thick, add a splash of milk or water to thin it out.
Food safety advice:
Refrigerate the salad promptly and do not leave it at room temperature for more than 2 hours.
Food history:
Cucumber and onion salads have been a popular side dish in many cultures for centuries. This creamy version is a modern twist on a classic recipe.
Flavor profiles:
This salad is creamy, tangy, and slightly sweet with a fresh herb flavor from the dill.
Serving suggestions:
Serve this salad as a side dish at a summer barbecue or picnic.
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Taste: Creamy, Tangy, Crisp, Refreshing, Savory