German Cucumber Salad
Nothing says summer Sunday dinner at grandma's quite like German Cucumber Salad. Creamy, fresh with a bit of tang.
Servings: 8 servings
Ingredients
- 2 large English cucumbers sliced thin, about 3 cups worth
- ½ small red onion sliced very thin, about ⅓ cup worth
- 1 teaspoon kosher salt
- ½ cup sour cream
- 2 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon paprika
Instructions
- Spread cucumbers and onion on a paper towel-lined platter; season generously with salt and let rest for 30 minutes. Place another paper towel on top of the cucumbers and gently press excess moisture from the cucumbers.
- In a large bowl, stir together the sour cream, sugar, vinegar, dill, parsley, and paprika. Add the cucumbers and onions and stir gently to mix throughout.
- Cover with a lid or transfer to an airtight container. Refrigerate 8 hours or overnight; garnish with a sprinkling of additional paprika before serving.
Nutrition
Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 297mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg