Sour Cream Vegetable Salad
Elevate your salad game with this vibrant and creamy Sour Cream Vegetable Salad! Packed with crisp carrots, juicy cherry tomatoes, crunchy cucumbers, and sweet red bell pepper, this dish is a refreshing medley of garden-fresh vegetables. Tossed in a tangy sour cream dressing infused with bright lemon juice, fragrant dill, and parsley, this salad is bursting with flavor in every bite. Ready in just 20 minutes, it’s the perfect quick side dish or light meal for any occasion. Whether you’re serving it at a summer BBQ or enjoying it on a busy weeknight, this chilled salad is guaranteed to impress with its balance of textures and zesty, herbaceous taste. Healthy, versatile, and irresistibly delicious, this recipe is a must-try for any salad lover!
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Recipe Information
Ingredients
- 2 medium carrots
- 1 large cucumber
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 0.5 small red onion
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 0.5 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash all vegetables thoroughly under cold running water and pat them dry.
Peel the carrots and slice them into thin rounds.
Slice the cucumber into thin rounds (optional: peel the cucumber based on your preference).
Cut the cherry tomatoes into halves.
Remove the seeds from the red bell pepper and dice it into bite-sized pieces.
Thinly slice the red onion into rings or half-moons, depending on your preference.
Chop the fresh dill and parsley finely.
In a large mixing bowl, combine the carrots, cucumber, cherry tomatoes, bell pepper, and red onion.
In a small bowl, whisk together the sour cream, lemon juice, olive oil, salt, and black pepper until smooth and creamy.
Pour the sour cream dressing over the mixed vegetables in the large bowl.
Add the chopped dill and parsley to the salad and gently toss everything together until evenly coated in the dressing.
Taste the salad and adjust seasoning with more salt or pepper if needed.
Cover the salad and refrigerate for at least 10 minutes to allow the flavors to meld.
Serve chilled as a side dish or enjoy on its own for a light, refreshing meal.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 31.5 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1807 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
