Why You’ll Love This Recipe
Creamy Cucumber Salad is a refreshing and simple side dish that’s perfect for warm-weather meals. With crisp cucumbers and a tangy, creamy dressing, it brings a cooling contrast to spicy or grilled dishes. It’s easy to make, budget-friendly, and a favorite at barbecues, potlucks, or as a light lunch option.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cucumbers (sliced thin)sour creammayonapple cider vinegarfresh dill (chopped)garlic (minced)saltblack pepperred onion (optional, thinly sliced)
directions
Slice cucumbers thinly and place them in a colander. Sprinkle with a bit of salt and let sit for 20–30 minutes to draw out excess water. Pat dry with paper towels.
In a large bowl, whisk together sour cream, mayo, apple cider vinegar, garlic, salt, and pepper until smooth.
Add the cucumbers and red onion (if using) to the bowl, then gently fold until well coated in the dressing.
Sprinkle chopped dill over the top and mix lightly.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Servings and timing
This recipe serves 4–6 people.Preparation time: 10 minutesSalting/resting time: 20–30 minutesChilling time: 30 minutesTotal time: 1 hour 10 minutes
Variations
Substitute Greek yogurt for sour cream for a lighter version.
Add a pinch of sugar to the dressing for a slightly sweet contrast.
Include thinly sliced radishes for extra crunch and flavor.
Try adding a dash of mustard or horseradish for a spicier kick.
Use white vinegar or lemon juice instead of apple cider vinegar if preferred.
storage/reheating
Store in an airtight container in the refrigerator for up to 2 days.Note: The salad may release more liquid over time; stir before serving.
This dish is best enjoyed cold and should not be reheated.
FAQs
Can I make this ahead of time?
Yes, making it a few hours in advance allows the flavors to meld nicely.
Why salt the cucumbers first?
Salting helps draw out moisture, preventing the salad from becoming watery.
Can I use dried dill?
Yes, but fresh dill offers a brighter flavor. Use 1 teaspoon of dried dill as a substitute.
Is this salad keto-friendly?
Yes, as long as you use a low-carb mayonnaise and sour cream.
Can I use English cucumbers?
Absolutely, English cucumbers are a great choice as they have fewer seeds and thinner skin.
Do I have to peel the cucumbers?
Peeling is optional and based on personal preference.
Can I make it dairy-free?
Yes, use dairy-free alternatives for mayo and sour cream.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use a mandoline to slice the cucumbers?
Yes, a mandoline helps achieve even, thin slices quickly.
What can I serve this with?
It pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread.
Conclusion
Creamy Cucumber Salad is a crisp, tangy, and refreshing side dish that complements a wide variety of meals. Its creamy texture, combined with the bite of vinegar and dill, makes it a versatile addition to any summer gathering or weekday dinner. Give it a try, and it might just become a seasonal staple in your kitchen
Print
Creamy Cucumber Salad
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 45 mins (including chill time)
- Yield: 4 servings
- Category: Side Dish
- Method: No‑cook / Toss
- Cuisine: American
- Diet: Low Fat
Description
A light and refreshing creamy cucumber salad with a tangy yogurt‑dill dressing—perfect as a side dish for warm weather meals.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 cup plain Greek yogurt
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the Greek yogurt, sour cream, lemon juice, apple cider vinegar, dill, sugar (if using), salt, and pepper. Whisk until smooth.
- Add the sliced cucumbers and red onion to the bowl. Toss gently to coat all pieces with the creamy dressing.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, refrigerate 1–2 hours.
- Before serving, taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Serve chilled, garnished with a sprinkle of fresh dill if desired.
Notes
- You can swap sour cream for more yogurt if you prefer a lighter version.
- For a vegan option, use dairy‑free yogurt and sour cream substitutes.
- To add crunch, stir in 1/4 cup diced celery or thinly sliced radish.
- This salad tastes even better the next day—but cucumbers may release liquid, so drain excess before serving.