Creamy Cucumber Salad with Garlic

With the arrival of summer, I start harvesting cucumbers in bulk in my greenhouse. One of the best cucumber salads my family loves is made with a dressing of sour cream and mayonnaise, flavored with finely crushed garlic. Quick, easy, yet delicious recipe!

Course Salad

Cuisine Czech

Keyword Cucumber recipes, Summer recipes

Prep Time 15

Total Time 15

Servings

Calories 245kcal

Author Petra Kupská

Ingredients

1 pound cucumbers
⅓ cup sour cream fat content about 15-18%
½ cup mayonnaise
½ Tablespoon white vinegar 5% acidity
½ teaspoon granulated sugar
1 clove garlic
¼ teaspoon salt to taste

Cups - Metric

Instructions

Rinse 1 pound cucumbers and cut them, skin on, into slices about ⅛ inch (3 mm) thick. Use a sharp kitchen knife, not a grater. This will keep the cucumbers crunchy without having to sweat them in advance.
Peel and press 1 clove garlic.
Transfer the sliced cucumbers to a mixing bowl. Season with ¼ teaspoon salt, ½ teaspoon granulated sugar, ½ Tablespoon white vinegar, and pressed garlic. Add ⅓ cup sour cream and ½ cup mayonnaise. Stir to combine and refrigerate for 20 minutes; the flavors will blend beautifully.

Notes

The basic recipe makes 3-4 portions.
SERVING: Serve this creamy salad as a side dish by placing it in a small bowl next to your plate.
This cucumber salad is best enjoyed immediately. If it sits too long, the dressing will become watery. Do not freeze the salad.
If you are a fan of a bolder flavor, you can add a dash of ground black pepper to the dressing.

Nutrition