This creamy cucumber salad is one of those simple recipes that just makes you happy. It’s cool, fresh, and full of flavor. I love making this when I want something quick that still feels homemade and special. It’s creamy but light, and it only takes a few minutes to put together.
It makes 4 servings and takes about 15 minutes to prepare. No cooking needed.
Why I Love This Recipe
I first made this salad on a hot summer day when I didn’t want to turn on the stove. I had a couple of cucumbers in the fridge and some sour cream that needed to be used. I mixed everything together, let it chill, and it was perfect. Since then, it’s been my go-to side dish for cookouts, simple dinners, or even a quick lunch.
Here’s why I keep coming back to it:
- It’s fast. You can make it in about 15 minutes.
- It uses simple ingredients you probably already have.
- It tastes even better after it sits for a bit.
- It’s cool and refreshing, especially in warm weather.
- It pairs well with almost any main dish.
What You’ll Need
- 2 large cucumbers, thinly sliced
- ½ teaspoon salt (for drawing out water)
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons red onion, very thinly sliced
- ½ teaspoon sugar
- ¼ teaspoon black pepper
Pro Tips
- Slice the cucumbers evenly so they soak up the dressing the same way.
- Don’t skip salting the cucumbers. It keeps the salad from getting watery.
- Let it chill for at least 30 minutes if you can. The flavor gets better.
- Use fresh dill for the best taste. Dried works, but fresh is brighter.
Tools You’ll Need
- Cutting board
- Sharp knife
- Large mixing bowl
- Small mixing bowl
- Measuring spoons
- Measuring cups
- Paper towels
- Spoon or spatula
Substitutions and Variations
- Swap sour cream with plain Greek yogurt for a lighter version.
- Use apple cider vinegar instead of white vinegar.
- Add a squeeze of lemon juice for extra brightness.
- Sprinkle in a little garlic powder for more flavor.
- Leave out the red onion if you prefer a milder taste.
Make Ahead Tips
You can slice and salt the cucumbers up to a day ahead. Keep them wrapped in paper towels in the fridge. Mix the dressing separately and store it in a sealed container. Combine everything right before serving for the best texture.
Creamy Cucumber Salad Recipe and Instructions
Step 1: Slice and Salt the Cucumbers
Thinly slice 2 large cucumbers and place them in a bowl. Sprinkle ½ teaspoon salt over the sliced cucumbers and toss well. Let them sit for 10 minutes to draw out extra water.
Step 2: Drain and Pat Dry
After 10 minutes, you’ll see water at the bottom of the bowl. Drain the sliced cucumbers and gently pat them dry with paper towels to remove extra moisture.
Step 3: Make the Creamy Dressing
In a separate bowl, mix ½ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon white vinegar, ½ teaspoon sugar, ¼ teaspoon black pepper, and 1 tablespoon finely chopped fresh dill. Stir until smooth and creamy.
Step 4: Combine Everything
Add the drained and dried cucumber slices and 2 tablespoons thinly sliced red onion to the bowl with the creamy dressing. Gently stir until all the cucumber slices are evenly coated.
Step 5: Chill and Serve
Cover the bowl and chill the creamy cucumber salad in the fridge for at least 30 minutes before serving. Give it one more gentle stir, then serve.
Why This Recipe Works (Quick Science)
Salting the cucumbers pulls out extra water through a process called osmosis. This keeps the dressing from getting thin and watery. The vinegar adds a little acid, which brightens the flavor and balances the richness of the sour cream and mayonnaise. The sugar helps smooth out the tang so everything tastes balanced.
Macros Information (Per Serving)
Approximate values for 1 of 4 servings:
- Calories: 120
- Protein: 2g
- Fat: 10g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
Common Mistakes
- Skipping the salting step, which can make the salad watery.
- Not drying the cucumbers well enough.
- Adding too much vinegar, which can overpower the dressing.
- Stirring too hard and breaking up the cucumber slices.
What to Serve With
- Grilled chicken
- Burgers
- Baked fish
- Sandwiches
- Roasted potatoes
It’s also great as part of a picnic or cookout spread.
Tips for Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving again. If it looks watery, just drain off a little liquid and give it a quick mix. It’s best enjoyed fresh but still tasty the next day.
FAQ
Can I use regular onion instead of red onion?
Yes, you can use onion, but red onion gives a milder and slightly sweet flavor.
Can I make it dairy-free?
You can try using a dairy-free sour cream alternative. The texture may be a little different, but it will still taste good.
Do I have to peel the cucumbers?
Not always. If the skin is thin, you can leave it on. If it’s thick or waxy, peeling is better.
Can I use dried dill?
Yes. Use about 1 teaspoon dried dill instead of 1 tablespoon fresh, but fresh gives the best flavor.
This creamy cucumber salad is simple, fresh, and full of flavor. It’s one of those recipes you’ll want to make again and again. Give it a try, then come back and share how it turned out for you. I’d love to hear your twists and tips.
