Cucumber Dill Salad (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 cup red onion, sliced thin
02 -
3 cups cucumber, sliced thin
→ Dressing
03 -
1/2 cup sour cream
04 -
1 tablespoon white vinegar
05 -
2 tablespoons fresh dill, chopped fine
06 -
1 teaspoon sugar
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon garlic powder
# Steps to Follow:
01 -
If you want, add extra dill and a dash of fresh ground black pepper to the top. You can eat it right away, or stick it in the fridge to cool until you're ready to dig in.
02 -
Drop your onion and cucumber slices right into the bowl. Toss them gently so every piece gets covered in the creamy dressing.
03 -
Scoop sour cream, vinegar, dill, sugar, salt, and garlic powder into a medium bowl. Mix it well until everything is smooth and comes together.
04 -
With a sharp knife or a mandoline, slice your onion into skinny strips. Slice the cucumbers thin too, rinse them off, then dry them up with a towel so they’re not soggy.
# Additional Tips:
01 -
Tastes even better if you toss it in the fridge for an hour or more before eating. Want to make it ahead? Keep veggies and dressing in separate containers, mix right before you eat. Stays good in the fridge (tightly covered) for up to three days.