Ingredients
Equipment
Method
- Begin by carefully peeling your two large cucumbers. Then, slice them in half lengthwise and use a spoon to scoop out and discard the seeds. Once seeded, slice the cucumbers thinly. In a separate bowl, thinly slice your medium red onion.2 large cucumbers, 1 medium red onion
- Finely chop your fresh dill and fresh parsley. You'll want about 1/4 cup of each. Set these chopped herbs aside, ready to be added to the salad.1/4 cup fresh dill, 1/4 cup fresh parsley
- In a medium bowl, combine the sour cream and mayonnaise. Stir them together until they are smoothly incorporated.1/2 cup sour cream, 1/4 cup mayonnaise
- To the sour cream and mayonnaise mixture, add the white vinegar and granulated sugar. Stir well until the sugar is dissolved.1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon granulated sugar
- Season the dressing generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the dressing and adjust salt and pepper as needed to suit your preference.1 teaspoon salt, 1/2 teaspoon black pepper
- In a large mixing bowl, combine the thinly sliced cucumbers and red onion. Add the chopped fresh dill and parsley to the bowl. Pour the prepared creamy dressing over the vegetables and herbs.2 large cucumbers, 1 medium red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley, 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon black pepper
- Gently toss all the ingredients together until the cucumber, onion, and herbs are evenly coated with the dressing. Be careful not to overmix, which could make the cucumbers mushy.
- For the best flavor, cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. This chilling time also helps the cucumbers retain their crispness. Serve chilled as a refreshing side dish.
Notes
This salad stays fresh in the refrigerator for up to 2-3 days. Best enjoyed within the first two days for optimal texture.