Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh dill, chopped
For those who fancy a twist, you can substitute the sour cream with Greek yogurt for a tangier dressing, or add a dash of lemon juice for an extra zing. I love using fresh dill from my garden, but dried dill works just as well if that’s what you have on hand.
Instructions
- Begin by preparing your vegetables. Slice the cucumbers and onions as thinly as possible to ensure they absorb the dressing beautifully. This is where a sharp knife or mandoline can make all the difference.
- In a large mixing bowl, combine the sour cream, apple cider vinegar, sugar, sea salt, and black pepper. Whisk together until smooth and creamy. I always remember mum’s advice: “Whisk with love, and it’ll taste twice as nice.”
- Add the sliced cucumbers and onions to the bowl, gently tossing them in the dressing until evenly coated. It’s a bit like painting a masterpiece — take your time to ensure every slice is well dressed.
- Fold in the fresh dill, giving it a final toss to distribute the herbs evenly. If you’re using dried dill, reduce the quantity slightly to avoid overpowering the salad.
- Cover the bowl with cling film and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld, creating a more harmonious taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
