Creamy Cucumber Onion Salad
A cool, crunchy cucumber and onion salad in a tangy sour cream dressing. Salting the cucumbers first keeps the dressing thick.
Equipment
- Colander
- Large mixing bowl
- Chef knife
- Paper towels
Ingredients
Main Ingredients
- 2 lb English cucumbers thinly sliced
- 1 medium sweet onion cut into thin half moons
- ¾ tsp salt
- ¼ tsp black pepper
- ¾ cup sour cream
- 1 tbsp white vinegar
Instructions
Cooking
- Slice. Slice the cucumbers into thin rounds and the onion into half moons.
- Salt. Toss with the salt in a colander and rest 15 minutes.
- Dry. Press gently and pat dry with paper towels.
- Mix. Stir the sour cream, vinegar, and pepper in a large bowl.
- Combine. Fold in the vegetables, cover, and chill 30 minutes before serving.
Notes
Substitutions: Use Greek yogurt for part of the sour cream, or lemon juice for the vinegar.
Tips: Salt and drain the cucumbers so the dressing stays thick. Add fresh dill for a deli flavor.
Storage: Refrigerate in an airtight container for 1 to 2 days. Do not freeze.