🥒 Creamy Cucumber Salad
Ingredients (Serves 4–6):
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2 large cucumbers (English or Persian preferred), thinly sliced
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½ small red onion, thinly sliced (optional)
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½ cup sour cream (or Greek yogurt for a lighter version)
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2 tbsp mayonnaise (optional, for extra creaminess)
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1 tbsp white vinegar or apple cider vinegar
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1 tsp sugar
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1 tsp dried dill or 1 tbsp fresh chopped dill
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Salt and pepper, to taste
Instructions:
1. Prep the cucumbers:
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Thinly slice cucumbers and place in a colander. Sprinkle with ½ tsp salt, toss, and let sit for 15–30 minutes to draw out moisture.
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Pat dry with paper towels to prevent a watery salad.
2. Make the dressing:
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In a bowl, mix sour cream, mayo (if using), vinegar, sugar, dill, salt, and pepper until smooth.
3. Combine:
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Toss cucumbers (and onion, if using) with the dressing. Mix well to coat.
4. Chill & serve:
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Cover and refrigerate for at least 30 minutes before serving — this helps the flavors meld.
📝 Tips:
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Add-ins: Sliced radishes, chives, or chopped fresh parsley.
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No sour cream? Use plain yogurt or a mix of cream cheese and lemon juice.
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Make ahead: Best eaten within 1–2 days before it gets too watery.
Would you like a German-style version with vinegar only, or a spicy twist with chili flakes and garlic?