Creamy Cucumber Salad with Dill and Red Onion

Step 1: Prepare the Vegetables

1. Slice the cucumbers thinly using a knife or mandoline.
2. Slice the red onion thinly into half-moons.
3. Place both in a colander, sprinkle with a pinch of salt, and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.

Step 2: Make the Dressing

1. In a mixing bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, salt, and pepper until smooth.
2. Stir in the chopped dill.

Step 3: Toss and Chill

1. Add the cucumbers and onions to the bowl with the dressing.
2. Toss gently to coat all the slices.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Tips:

• For extra-crunchy cucumbers, place slices in ice water for 5–10 minutes before draining and dressing.
• Use Greek yogurt for a lighter, protein-rich version.
• Add a clove of minced garlic for a garlicky twist.

Serve With:

• Grilled meats like chicken, steak, or sausage
• Burgers or sandwiches
• As a light, cooling side at barbecues or picnics