Best Creamy Cucumber Salad

Why You’ll Love Creamy Cucumber Salad Recipe

You’ll enjoy this salad because:

• It comes together in just about 15 minutes of active prep, making it an easy and quick option.

• The creamy dressing delivers a tangy, cool flavor profile that complements the crisp texture of cucumbers and the bite of the onion.

• With fresh dill and simple pantry ingredients, it delivers a bright, fresh taste that still feels classic.

• It’s versatile enough for everyday meals yet elegant enough for entertaining.

Ingredients

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

• Large English cucumbers, thinly sliced

• Purple onion, thinly sliced

• Sour cream (or plain Greek yogurt)

• Mayonnaise

• White vinegar

• Granulated sugar

• Fresh dill (or dried dill if needed)

• Salt

• Fresh‑ground black pepper

Directions

1. Combine the thinly sliced cucumbers and the thinly sliced purple onion in a large bowl; set aside.

2. In another bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, white vinegar, sugar, chopped fresh dill, salt, and freshly ground black pepper.

3. Pour the dressing over the cucumber and onion mixture, toss to combine thoroughly.

4. Cover and chill in the refrigerator for about 2 hours to allow flavors to meld (you can serve sooner if needed, but chilling improves flavor).

5. Before serving, give the salad a gentle toss and garnish with extra dill and pepper if desired.

Servings and timing

• Servings: About 6 people

• Active prep time: ~15 minutes

• Chill time: ~2 hours

• Total time: ~2 hours 15 minutes

Variations

• Substitute plain Greek yogurt for the sour cream to increase protein and lighten the fat content.

• Add lemon zest and a bit of lemon juice for a brighter citrus note.

• Replace dill with fresh basil or thyme if you’d prefer a different herb profile.

• For extra crunch, you could stir in a handful of chopped radishes.

• If you like spice, add a few red pepper flakes or a bit of chopped jalapeño.

Storage/Reheating

• Store: Cover the salad and refrigerate. It keeps best for up to 3 days; after that cucumbers may become mushy.

• Freezing: Not recommended — frozen cucumbers lose their crisp texture when thawed.

• Reheating: This salad is served cold, so no reheating needed.

FAQs

1. Can I use a regular cucumber instead of an English cucumber?

Yes — you can. Regular cucumbers may have thicker skin, so consider peeling or at least lightly peeling the outside before slicing to improve texture and avoid bitterness.

2. Do I need to chill the salad for the full 2 hours?

No — the chilling time is recommended to let the flavors blend fully and the dressing to set, but if you’re short on time you can serve sooner. Just know the flavor may be slightly less developed.

3. Can I make this salad ahead of time?

Yes — you can prepare it 1–2 days ahead and keep it refrigerated. Just know the texture may become softer over time, so for best crispness serve within 1 day if possible.

4. What kind of onion works best?

Purple (red) onion is recommended because it adds a nice color contrast and mild bite, but a sweet white onion or shallot could also work if that’s what you have on hand.

5. Can I leave out the sugar in the dressing?

You could omit or reduce the sugar, but keep in mind it helps balance the tang of the vinegar and adds a subtle sweetness that rounds out the flavor.

6. Can I make the dressing separately and add before serving?

Yes — you could make the dressing ahead of time and toss it with the cucumbers and onion just before serving to maintain maximum crispness in the veggies.

7. Is this salad vegetarian friendly?

Yes — as written it is vegetarian. If you use plain Greek yogurt instead of sour cream (ensure it’s vegetarian‑friendly) you maintain vegetarian status.

8. Can I add other veggies or mix‑ins?

Absolutely — additions like cherry tomatoes, sliced radishes, or chopped herbs would work well. Just keep in mind that very moist add‑ins may affect the dressing consistency.

9. How do I keep the cucumbers from becoming soggy?

Use fresh, firm cucumbers and don’t salt them in advance (unless you deliberately drain water). Assemble close to serving time when possible and store covered and cold.

10. Could I make this dairy‑free?

Yes — you could swap the sour cream and mayo for dairy‑free alternatives (e.g., plant‑based yogurt and plant‑based mayo) to achieve a similar creamy texture without dairy.

Conclusion

This creamy cucumber salad is a beautifully simple and satisfying side dish that brings together crisp cucumbers, fresh herbs, and a tangy, creamy dressing. Whether you’re serving it at a backyard barbecue, pairing it with grilled fish, or enjoying it as a light lunch‑side, it offers freshness, ease, and flavor in one bowl. Try the adjustments and make it your own — it’s versatile, quick, and reliably delicious.

Creamy Cucumber Salad

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• Author: Mia
• Total Time: 45 minutes (includes chilling time)
• Yield: 4 servings
• Diet: Vegetarian

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Description

This Creamy Cucumber Salad is a refreshing and easy side dish made with crisp cucumbers, red onion, and a tangy sour cream dressing—perfect for picnics, BBQs, or any summer meal.

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Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1 tsp salt
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp white vinegar
• 1 tbsp chopped fresh dill (or 1 tsp dried dill)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

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Instructions

1. Place sliced cucumbers and red onion in a large bowl. Sprinkle with salt, stir to combine, and let sit for 10 minutes.
2. Meanwhile, in a small bowl, whisk together sour cream, mayonnaise, vinegar, dill, garlic powder, and black pepper.
3. After 10 minutes, drain any excess water from the cucumber mixture.
4. Pour the dressing over the cucumbers and onions and stir until evenly coated.
5. Refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

• Use English cucumbers or seedless cucumbers for best results.
• Salting the cucumbers first helps reduce excess moisture and keeps the salad from becoming watery.
• This salad can be made a few hours ahead for best flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 110
• Sugar: 3g
• Sodium: 390mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg