Cucumber Sour Cream Salad Recipe with Shallots and Dill
This cucumber sour cream salad recipe makes a creamy cucumber salad that has crunch from the cucumbers and shallots, zing from lemon and vinegar, tang from pickles and sour cream, and fragrance from fresh dill. The Eastern European style salad makes a fantastic addition to the zakuski table or delicious side dish for roast chicken, rissoles or cabbage rolls.
Servings: 4 people
Calories: 187kcal
Ingredients
- 3 small cucumbers sliced in rounds
- 1 small purple shallot chopped into small pieces
- 2 small gherkins (dill pickles), finely diced
- 2 tbsp fresh dill finely chopped
- 4 tbsp sour cream
- ½ whole lemon juice only
- 2 tbsp white vinegar
- ¼ tsp salt to taste
- ¼ tsp white pepper to taste
Instructions
- To a salad bowl, transfer the sliced cucumber rounds, chopped purple shallots, and diced gherkins (dill pickles).
- In a small bowl, stir the sour cream, juice of half a lemon, white vinegar, salt, white pepper, and fresh dill together to create the creamy dressing. Taste and adjust the seasoning to suit your palate.
- Pour the creamy dressing over the cucumber, shallots and gherkins, and use a large spoon to combine it well so everything is coated with the sour cream dressing.
- Refrigerate the salad for 15-20 minutes or so to chill the salad and allow the flavours to meld, but not for much longer, as it will start to get too wet.
- Just before serving the salad, stir it well as water may have gathered on the surface and bottom of the bowl, try it once more and adjust the seasoning again if you like.
- Transfer the salad to a serving bowl, sprinkle fresh sprigs of dill on top and serve immediately.
Notes
Garnish: more sprigs fresh dill
Nutrition
Calories: 187kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 1512mg | Potassium: 814mg | Fiber: 5g | Sugar: 11g | Vitamin A: 850IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 2mg