Description
A vibrant, tangy German cucumber salad with sour cream and dill. Crisp cucumbers are salted to perfection, yielding a refreshing dish that pairs well with any meal.
Ingredients
2 large English cucumbers
1 tablespoon kosher salt
1/2 medium red onion (thinly sliced)
1 clove garlic (minced)
3/4 cup sour cream
2 tablespoons apple cider vinegar
2 teaspoons fresh dill (finely chopped)
1 teaspoon sugar substitute (erythritol or stevia)
Instructions
1. Wash and slice cucumbers into 1/4-inch thick rounds.
2. Place in a large bowl, sprinkle with salt, and stir until evenly coated.
3. Let sit for 15 minutes to draw out liquid.
4. Press cucumbers gently with a spoon to remove excess moisture.
5. In a bowl, mix sour cream, vinegar, garlic, dill, sugar substitute, and salt.
6. Add cucumbers and onions to the dressing, toss gently until coated.
7. Refrigerate for 10-15 minutes before serving, for best flavor.
Notes
Use English cucumbers if available; peels are left on for crispness.
For a milder onion flavor, substitute with shallots.
Substitute Greek yogurt for sour cream if available.
Refrigerate leftovers within 2 hours and consume within 1 day for optimal crunch.
- Prep Time: 20
- Category: Uncategorized
- Method: No-Cook
- Cuisine: German