Description
A refreshing cucumber salad that is crisp and tangy, perfect for warm days.
Ingredients
Scale
- 2 long long English cucumbers (thinly sliced)
- 1/2 cup sour cream
- 2 to 3 tablespoons white vinegar
- 1 teaspoon salt
- to taste fresh cracked black pepper
Instructions
- Thinly slice the cucumbers and transfer them to a salad bowl. Set aside.
- In a separate bowl, whisk together the sour cream, white vinegar, and salt until thoroughly combined.
- Pour the dressing over the sliced cucumbers and gently toss to combine.
- Taste and adjust for salt if necessary.
- Garnish with cracked black pepper and serve immediately, or cover and refrigerate for up to 3 hours.
- If serving later, wait to add the dressing until just before serving to keep the cucumbers crispy.
Notes
- These cucumbers are crisp and less bitter, perfect for salads.
- Add Greek yogurt as a healthier substitute for sour cream if desired.
- Adjust the quantity of white vinegar based on personal taste preference.
- Prep Time: 15 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg