Slice the cucumbers thinly using a knife or mandolin slicer. If the cucumbers have thick skins, you can peel them, or leave the skin on for extra crunch and color. If you prefer, sprinkle the cucumber slices with a pinch of salt and let them sit for 10-15 minutes to draw out excess water. Then pat them dry with paper towels to prevent the salad from becoming watery.
Make the Dressing:
In a medium bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, garlic powder, salt, and pepper. Adjust the seasoning to taste, adding more salt or pepper if desired.
Combine and Toss:
Add the sliced cucumbers (and red onions, if using) to the bowl with the dressing. Gently toss everything together to coat the cucumbers evenly with the creamy dressing.
Chill and Serve:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Before serving, garnish with fresh dill and parsley, if desired. Serve chilled for a refreshing experience!
Serving and Storage Tips:
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