Ingredients
Scale
- 4 large cucumbers, thinly sliced
- 1 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 clove garlic, minced
- Fresh dill or parsley, chopped (optional)
- Salt and black pepper to taste
Instructions
- Start by washing the cucumbers thoroughly. Using a sharp knife or a mandoline, slice the cucumbers as thinly as possible to ensure each bite is crisp and refreshing. Place the slices in a large mixing bowl.
- In a separate bowl, combine 1 cup of sour cream or Greek yogurt, 2 tablespoons of mayonnaise, 1 tablespoon of white vinegar, and 1 teaspoon of sugar. Stir well until smooth. Add minced garlic, chopped dill or parsley if desired, and season with salt and black pepper to taste.
- Pour the dressing over the sliced cucumbers and toss gently to coat all slices evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to stay crisp.
- After chilling, give the salad a quick toss and taste for seasoning. Adjust with salt or pepper if needed. Serve chilled as a perfect refreshing cucumber salad side dish at your next meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Due to the dairy-based dressing, this salad is best enjoyed fresh. For longer storage, prepare the dressing separately and add cucumbers just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal Kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 8 mg