Creamy Cucumber Salad

Why You’ll Love This Recipe

Creamy Cucumber Salad is a refreshing, cool side dish made with crisp cucumbers and a tangy, creamy dressing. It’s perfect for summer barbecues, potlucks, or a light accompaniment to grilled meats. With simple ingredients and quick preparation, this salad is a go-to favorite for its balance of crunch and creaminess.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cucumberssour creammayovinegar (white or apple cider)dill (fresh or dried)garlic powdersugarsaltblack pepperred onion (optional)

directions

Slice the cucumbers thinly and place them in a colander. Sprinkle with salt and let sit for 20-30 minutes to draw out excess moisture. Pat dry.

In a mixing bowl, whisk together sour cream, mayo, vinegar, garlic powder, sugar, salt, and black pepper until smooth.

Add the cucumbers (and red onion, if using) to the bowl and gently toss to coat with the dressing.

Stir in chopped dill and mix well.

Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesSalting and draining time: 30 minutesChilling time: 30 minutesTotal time: 1 hour 15 minutes

Variations

Use Greek yogurt instead of sour cream for a tangier, lighter version.

Add sliced radishes or cherry tomatoes for extra color and flavor.

Incorporate a splash of lemon juice for added brightness.

Use thinly sliced English cucumbers or Persian cucumbers for fewer seeds and less water.

storage/reheating

Store Creamy Cucumber Salad in an airtight container in the refrigerator for up to 2 days.Note: The salad may become watery over time due to the cucumbers releasing moisture. Stir before serving.

FAQs

Creamy Cucumber Salad

Can I make this salad ahead of time?

Yes, it’s actually better after chilling for a few hours, but enjoy it within a day or two for best texture.

Do I need to peel the cucumbers?

Peeling is optional. Leave the skin on for color and texture, or peel if preferred.

Why do I need to salt the cucumbers?

Salting draws out excess water to prevent the salad from becoming too watery.

Can I use dried dill?

Yes, use about 1 teaspoon of dried dill if you don’t have fresh.

Can I skip the mayo?

You can substitute with more sour cream or Greek yogurt for a mayo-free version.

What type of vinegar should I use?

White vinegar or apple cider vinegar both work well. Apple cider adds a slightly sweet note.

Conclusion

Creamy Cucumber Salad is a classic, refreshing dish that’s quick to prepare and always a crowd-pleaser. Its creamy, tangy flavor and crisp texture make it a perfect pairing for any summer meal. Try it once and it’s sure to become a seasonal staple.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Cucumber Salad

Creamy Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: recipes guru cooking
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes (including chilling time)
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A refreshing and creamy cucumber salad made with sour cream, fresh dill, and vinegar — perfect as a side dish for summer meals.


Ingredients

Units Scale
  • 2 large cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup sour cream
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the thinly sliced cucumbers and red onion.
  2. In a separate bowl, whisk together the sour cream, vinegar, chopped dill, sugar, salt, and pepper.
  3. Pour the dressing over the cucumber and onion mixture.
  4. Toss gently to combine and coat evenly.
  5. Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

  • Use English cucumbers for fewer seeds and less water content.
  • Add a pinch of garlic powder for extra flavor.
  • Chill longer for a more developed taste.

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *