Cucumber-dill salad Recipe

Name: Cucumber-dill salad
Prep time: 15 min
Total time: 15 min
Yield: about 4 cups
Cuisine: Eastern European
Ingredients: 2 large English cucumbers (about 1.5 lbs total); 1 teaspoon salt; 1/2 cup sour cream; 2 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon sugar; 1/4 cup finely chopped fresh dill; 1/4 cup finely chopped red onion; Freshly ground black pepper to taste

Eastern European · Side dish · 15 min total

Cucumber-dill salad recipe videos

A refreshing and crisp cucumber salad with fresh dill and a tangy sour cream dressing, perfect as a light side dish for summer meals.

15
min prep

4
servings

100
kcal/serving

Ingredients

2 large English cucumbers (about 1.5 lbs total)
1 teaspoon salt
1/2 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon sugar
1/4 cup finely chopped fresh dill
1/4 cup finely chopped red onion
Freshly ground black pepper to taste

Instructions

Slice cucumbers thinly (about 1/8 inch thick). Place in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to draw out excess moisture.
Meanwhile, in a medium bowl, whisk together sour cream, lemon juice, vinegar, and sugar until smooth.
Gently squeeze handfuls of cucumber slices to remove excess liquid, then add to the dressing.
Add dill and red onion; toss to combine. Season with pepper to taste.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips

For best results, use English (seedless) cucumbers; if using regular cucumbers, peel and seed them first.
This salad can be made up to 4 hours ahead; stir before serving.
Garnish with extra dill sprigs if desired.

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