1. Prepare the Cucumbers:

• Peel the cucumbers if desired, or leave the skin on for added color and texture. Slice them very thinly (using a mandoline or sharp knife works best).

• Place the slices in a large bowl and cover with cold water. Stir in 1 tablespoon of salt and let soak for 30 minutes. This step removes excess water and bitterness, ensuring a crisp, non-watery salad.

2. Make the Dressing:

• While the cucumbers soak, prepare the dressing. In a medium bowl, whisk together the sour cream, mayonnaise, vinegar, lemon juice, sugar, dill, salt, black pepper, and cayenne (if using) until completely smooth and combined. Set aside.

3. Grate the Onion:

• Finely grate the onion using the small holes of a box grater. This technique releases the onion’s flavor into the dressing without leaving large, overpowering chunks.

4. Drain & Combine:

• Thoroughly drain the cucumber slices in a colander. For an extra-crisp result, spread them on a clean kitchen towel or several layers of paper towels and gently pat them dry.

• In a large serving bowl, combine the dried cucumber slices, grated onion (with its juices), and the prepared dressing. Toss gently until every slice is evenly coated.

5. Chill & Serve:

• Cover the bowl and refrigerate for at least 1 hour (ideally 2-3 hours) to allow the flavors to meld beautifully.

• Give the salad a gentle stir before serving. Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon juice if needed.

Tips for the Best Salad

• Crispness is Key: Don’t skip the soaking step—it makes a significant difference in texture.

• Make Ahead: This salad tastes even better the next day. Prepare it up to 24 hours in advance and store it covered in the refrigerator.

• Variations: Add a finely minced garlic clove to the dressing, or substitute fresh chives or parsley for the dill.

Serve chilled and enjoy the cool, creamy, and tangy crunch!