Name: Creamy Cucumber Salad: A Refreshing Five-Minute Side
Ingredients: ½ cup sour cream (full-fat gives the creamiest texture); 3 tablespoons red wine vinegar for bright acidity; 1 tablespoon finely chopped fresh dill (or substitute 1 teaspoon dried dill); 1 teaspoon granulated sugar (optional, but helps balance the tartness); ¼ teaspoon garlic powder for savory depth; Salt and freshly ground black pepper, to taste; 2 large English cucumbers, thinly sliced (about 4 cups); ¼ red onion, sliced paper-thin for a mild, crunchy bite

Ingredients

For the Dressing

½ cup sour cream (full-fat gives the creamiest texture)
3 tablespoons red wine vinegar for bright acidity
1 tablespoon finely chopped fresh dill (or substitute 1 teaspoon dried dill)
1 teaspoon granulated sugar (optional, but helps balance the tartness)
¼ teaspoon garlic powder for savory depth
Salt and freshly ground black pepper, to taste

For the Salad

2 large English cucumbers, thinly sliced (about 4 cups)
¼ red onion, sliced paper-thin for a mild, crunchy bite

Cook Mode Prevent your screen from going dark

Instructions

Whisk the Dressing
In a medium mixing bowl, combine the sour cream, red wine vinegar, chopped dill, sugar (if using), garlic powder, and a pinch of salt and pepper. Whisk vigorously until the dressing is smooth and slightly thickened. Take a taste—if it feels too tangy, add a pinch more sugar; if it’s too rich, whisk in another teaspoon of vinegar.
Layer and Toss
Add the thin cucumber slices and red onion atop the dressing. Using a spatula or two large spoons, fold gently until every piece is evenly coated. Be careful not to over-toss; you want the vegetables to remain crisp, not waterlogged.
Serve or Chill
You can dig in immediately for the freshest crunch, but if you have a few minutes, cover the bowl and chill in the refrigerator for up to one hour. The brief marinating time lets the flavors meld and the cucumbers release a little extra flavor into the sauce.