– 2 large cucumbers, thinly sliced – 1/2 red onion, thinly sliced – 1/2 cup sour cream – 1 tbsp white vinegar – 1 tsp sugar – 1 tsp dried dill (or 1 tbsp fresh) – 1/2 tsp garlic powder – Salt and black pepper to taste
Wash and thinly slice 2 large cucumbers. For extra crunch, use English cucumbers and leave the skins on. Pat dry with paper towels.
Thinly slice half a red onion. Soak in cold water for 5 minutes to mellow the flavor. Drain and mix with the cucumbers in a large bowl.
In a small bowl, whisk together sour cream, vinegar, dill, garlic, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
Pour the dressing over the cucumbers and onions. Gently toss until everything is evenly coated. Be careful not to mash the slices.
Refrigerate the salad for at least 30 minutes. This allows the flavors to meld and the cucumbers to absorb the creamy dressing.
Serve chilled. Garnish with extra dill or black pepper. Store leftovers in an airtight container for up to 2 days for best texture.
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