People forget how refreshing this old classic is. Cool, creamy, and quietly low carb

For kids or picky eaters who shy away from tangy flavors, you can cut the vinegar in half and stir in a teaspoon of water to keep the dressing creamy but milder. If your family doesn’t mind an extra ingredient, a little black pepper or a sprinkle of dried dill makes this taste even more like a classic Midwestern cucumber salad. To make it extra low carb and higher in protein, swap half (or all) of the sour cream for plain Greek yogurt—just be sure to choose a low carb brand. If you’d like a slightly sweeter, old-fashioned flavor and can spare a few carbs, add 1/2–1 teaspoon of a low carb sweetener and whisk it into the dressing. For a fun presentation, slice the cucumbers into thin half-moons instead of rounds, or use a crinkle cutter so the kids get excited about the “fancy” shapes. This salad also holds up well in the fridge for a day, so you can make it ahead in the morning and pull it out at dinnertime when everyone is hungry and ready to eat.