Description
A refreshing and creamy cucumber salad made with crisp Persian cucumbers, tangy sour cream, fresh dill, and a bold horseradish kick, perfect as a cooling side dish.
Ingredients
Scale
- 1/4 cup sour cream
- 2 tbsp seasoned rice wine vinegar
- 2 tbsp hot grated horseradish
- 1 tbsp fresh dill, minced
- 1 lb Persian cucumbers, sliced
- 1 small red onion, thinly sliced
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- In a large bowl, whisk together sour cream, seasoned rice wine vinegar, grated horseradish, minced dill, kosher salt, and black pepper until smooth.
- Add the sliced Persian cucumbers and red onion to the bowl.
- Gently toss until all the vegetables are evenly coated with the dressing.
- Taste and adjust seasoning if needed.
- Chill for 10 to 15 minutes before serving for best flavor.
Notes
- Pat cucumbers dry before mixing to prevent excess moisture.
- Adjust horseradish to control heat level.
- Best served chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg