Description
A refreshing Polish cucumber salad featuring cool cucumbers, tangy sour cream, and aromatic dill perfect for summer gatherings.
Ingredients
Scale
- 2 whole English Cucumbers (Best with skin left on for added texture.)
- 1 teaspoon Salt (Draws out moisture from cucumbers.)
- 1 cup Sour Cream (Substitute with vegan alternative if desired.)
- 1 tablespoon Fresh Dill (Chop roughly to release oils.)
- 2 tablespoons Lemon Juice (Freshly squeezed is always best.)
- 1 pinch Ground Black Pepper (Adjust according to taste.)
- 1/2 medium Red Onion (Finely chopped.)
Instructions
- Start by washing the cucumbers thoroughly under cold water, then slice them thinly for a delightful crunch throughout the salad.
- Sprinkle the sliced cucumbers with salt and let them sit for about 10 minutes to draw out excess moisture.
- In a mixing bowl, combine the sour cream, lemon juice, and ground black pepper. Whisk until smooth and creamy.
- After the cucumbers have released moisture, give them a quick rinse to remove excess salt, then dry them off with a clean towel.
- Add the cucumbers to the sour cream mixture along with the chopped dill and finely chopped red onion; stir gently until all pieces are well coated.
- Taste and adjust seasoning as needed. Serve chilled for the best experience.
Notes
For enhanced flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. Use fresh dill for the best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg