Instructions

• Start by washing the English cucumbers thoroughly. Cut them in half lengthwise and then slice them into thin half-moons. You can choose to peel them if you prefer, but the skin adds a lovely crunch and color.
• Next, peel the red onion and slice it thinly. The onion adds a vibrant color and a sweet flavor to the salad, balancing the dish beautifully.
• In a mixing bowl, combine the sour cream, minced dill, minced parsley, distilled white vinegar, granulated sugar, salt, and ground black pepper. Whisk everything together until smooth and creamy.
• In a large bowl, combine the sliced cucumbers and red onion. Pour the dressing over the vegetables and toss gently to coat everything evenly.
• Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes. Serve chilled as a delightful side dish or a light lunch.