This yummy cucumber salad with sour cream is something we always have on Thanksgiving but it's a great salad in the summer as well. The dressing is meant to be soupy.
Ingredients
- 2 cucumbers , thinly sliced
- 1 container sour cream , 8 ounce
- 0.33 cups white sugar , or to taste
- 0.25 cups distilled white vinegar
- salt and ground black pepper to taste
Instructions
-
1
Place cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
-
2
Whisk sour cream, sugar, vinegar, and salt together in a large bowl until sugar dissolves.
-
3
Drain cucumbers well and pat dry with paper towels. Add cucumbers to sour cream dressing and toss to coat.
Nutrition Facts
Per serving
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