Cucumber Salad with Sour Cream
This easy cucumber salad with sour cream and purple onions is creamy and refreshing. It's the perfect accompaniment to all kinds of grilled foods - cool and refreshing on a hot summer day.
Servings 8
Calories 64kcal
Ingredients
Cucumbers
- 4 cups cucumbers peeled and sliced
- 1 tablespoon kosher salt
- 1 cup onion peeled and sliced - more or less to taste
Dressing
- ¾ cup sour cream don't use nonfat
- 1 tablespoon cider vinegar
- 1 tablespoon sugar more or less to taste
- salt and pepper to taste
Instructions
- Place the cucumber slices in a bowl and sprinkle with the tablespoon of salt - stir gently so all the slices are coated with the salt.
- Let stand for 30 minutes.
- Pour out any liquid in the bowl and rinse the salt off the cucumber slices. Pat dry.
- Toss the cucumbers and onions together in a large bowl. Add the dressing, stirring to coat the cucumbers completely.
- Chill for at least 30 minutes to allow the flavors to blend.
Sour cream dressing
- Whisk the sour cream, vinegar, and about 2 teaspoons of sugar together.
- Taste and add more sugar if desired.
- Add salt and pepper to taste. Spoon over the cucumbers as directed above.
Notes
Storage:
Store leftover creamy cucumber salad in an airtight container in the refrigerator for up to 4 days. After that it gets kind of watery. Doesn't freeze well.
Tips:
- If you use English cucumbers you won't have to peel them. The skins are more tender and not bitter at all.
- A mandolin slicer makes creating even-sized slices of cucumber a breeze!
Nutrition
Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 19mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 3.8mg | Calcium: 38mg | Iron: 0.2mg
