I made this simple cucumber salad to go with my crispy fish yesterday.
It is perfect, cool and crisp with lots of flavor!
What you need,
1 large English cucumber, peeled, halved lengthwise, seeded and sliced thin
¼ cup of sweet white or red onion, thinly sliced
1 ½ tbsp. cider vinegar
¼ cup sour cream
2 tbsp. minced fresh dill
¼ tsp. granulated sugar
Salt and Pepper
Spread the cucumber slices on a paper towel lined plate and refrigerate for 20 minutes.
Combine the onion and the vinegar in a small bowl and let it sit for 20 minutes.
Whisk the sour cream, dill, sugar and salt and pepper. Add in the cucumber and onion mixture, toss to combine, season with salt and pepper to taste.
I chilled mine in the fridge for 30 minutes before serving just to let the flavors combine.
A perfect summer salad!
Recipe adapted from America’s Test Kitchen Cook's Country Magazine