creamy cucumber salad
There’s nothing quite like a cool, creamy cucumber salad to bring a burst of freshness to any meal. This delightful dish, with its crisp texture and tangy dressing, is a true summer classic that perfectly complements everything from a backyard BBQ to a simple weeknight dinner. It’s incredibly easy to whip up and always a crowd-pleaser, making it a staple in many homes for good reason.
Why You’ll Love This Recipe
- Effortlessly Simple: With just a few ingredients, you can create a truly memorable side dish.
- Super Refreshing: The crisp cucumbers and cool, tangy dressing are perfect on a warm day.
- Quick Preparation: This salad comes together in just about 10 minutes of active prep time.
- Versatile Side Dish: It pairs wonderfully with almost any protein or main course.
- Comfort Food Classic: Evokes nostalgic feelings of home-cooked meals and family gatherings.
- Customizable Flavors: Easily adjust the herbs and seasonings to your personal preference.
Ingredients
Gather these fresh components to create your perfect creamy cucumber salad:
For the Salad:
- 2 large English cucumbers (about 900 g total)
- ⅓ cup (about 40 g) thinly sliced white onion, optional
For the Creamy Dressing:
- ½ cup (120 g) full-fat sour cream or plain Greek yogurt
- 3 tablespoons (45 g) mayonnaise
- ¼ cup (about 10 g) fresh dill, finely chopped
- 3 tablespoons (45 ml) white vinegar
- ½ teaspoon (2 g) granulated sugar
- ½ teaspoon salt, plus more to taste
Ingredient Notes & Substitutions
English Cucumbers: These are ideal because they have fewer seeds and thinner skin compared to regular cucumbers, meaning less peeling and deseeding work. If you can only find regular cucumbers, you might want to peel them and scoop out the seeds for the best texture.
Sour Cream or Greek Yogurt: Both provide that essential tangy creaminess. Full-fat options will give you the richest texture. Greek yogurt offers a slightly lighter, tangier profile.
Fresh Dill: This herb is non-negotiable for that authentic, bright, and slightly anise-like flavor that defines a classic creamy cucumber salad. Dried dill is not recommended here.
White Vinegar: Provides a clean, sharp tang that balances the richness of the dairy. Apple cider vinegar could be used as a milder alternative.
Sugar: A small amount of sugar helps to balance the acidity of the vinegar and sour cream, rounding out the flavors without making the salad overtly sweet.
Equipment
- Cutting board
- Sharp knife or mandoline slicer
- Large mixing bowl
- Whisk
How to Make
Step 1: Prepare the Cucumbers
Wash your English cucumbers thoroughly. Using a sharp knife or mandoline, slice them into thin, ¼-inch (about 6 mm) rounds. If using white onion, slice it very thinly as well.
Step 2: Whisk the Dressing
In a large mixing bowl, combine the sour cream (or Greek yogurt), mayonnaise, chopped fresh dill, white vinegar, granulated sugar, and ½ teaspoon of salt. Whisk vigorously until the dressing is completely smooth and well combined.
Step 3: Combine Salad Components
Add the sliced cucumbers and the optional sliced white onion to the bowl with the creamy dressing. Gently toss everything together with a spoon or spatula, ensuring all the cucumber slices are thoroughly coated in the dressing.
Step 4: Chill and Serve
Cover the bowl and refrigerate the creamy cucumber salad for at least 1 hour. This allows the flavors to meld and the salad to chill nicely. Before serving, taste and adjust the seasoning, adding more salt if needed. You can also sprinkle with a little extra fresh dill for garnish.
Pro Tips
- Drain Cucumbers (Optional but Recommended): For an extra crisp salad that won’t become watery, after slicing the cucumbers, sprinkle them with a pinch of salt and let them sit in a colander for 15-30 minutes. Gently press out any excess water before adding them to the dressing.
- Mandoline for Uniformity: A mandoline slicer can help you achieve perfectly thin and even cucumber slices, which improves both the texture and appearance of the salad.
- Taste and Adjust: Always taste your dressing before adding the cucumbers, and again before serving. The flavors will deepen and change slightly as it chills, so a final adjustment is key.
Serving Suggestions
This creamy cucumber salad is incredibly versatile. Serve it as a refreshing side with grilled chicken or fish, alongside a juicy burger, or as part of a summer picnic spread. It’s also a fantastic accompaniment to hearty sandwiches, smoked meats, or simply as a light lunch on its own.
Storage & Reheating
Store any leftover creamy cucumber salad in an airtight container in the refrigerator for up to 2-3 days. While it’s best enjoyed fresh, the flavors can actually deepen a bit on the second day. We do not recommend freezing this salad, as the cucumbers will become mushy upon thawing.
Variations & Substitutions
- Herb Swap: Experiment with other fresh herbs like chives or parsley for a slightly different flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a subtle heat.
- Onion Alternatives: If white onion is too strong, finely diced red onion or thinly sliced scallions can be used for a milder allium flavor.
- Sweetener Options: Instead of granulated sugar, a touch of honey or maple syrup can be used to balance the acidity.
- Additions: Consider adding a few cherry tomatoes, thinly sliced radishes, or even some crumbled feta cheese for extra texture and flavor.
Nutrition Information
This delightful creamy cucumber salad offers a refreshing and relatively light side dish. Per serving (based on 8 servings), you can expect approximately 77 calories, with around 4 grams of carbohydrates and 1 gram of protein. It contains about 7 grams of total fat, with 2 grams being saturated fat, and 10 milligrams of cholesterol. Additionally, each serving provides roughly 47 milligrams of sodium, 1 gram of fiber, and 2 grams of sugar.
FAQ
Can I make creamy cucumber salad ahead of time?
Yes, you can make it 1-2 hours in advance. While it’s best enjoyed after chilling for about an hour, the flavors will continue to meld. If making it further ahead, consider salting and draining the cucumbers first to prevent a watery salad.
Why use English cucumbers instead of regular ones?
English cucumbers have thinner skins and fewer, smaller seeds, meaning you generally don’t need to peel or deseed them, saving you prep time and giving a better texture. Regular cucumbers can be used, but you might want to peel and deseed them.
What if I don’t have sour cream or Greek yogurt?
You could try using a dairy-free plain yogurt alternative, or even a blend of mayonnaise with a splash of milk or lemon juice for thinning and tang, though the texture and flavor will be different.
Can I omit the sugar?
Yes, you can certainly omit the sugar if you prefer a less sweet and more tangy salad. It’s there to balance the acidity, so taste and adjust to your preference.
How long does this salad last in the refrigerator?
When stored in an airtight container, creamy cucumber salad typically lasts for 2 to 3 days in the refrigerator. After that, the cucumbers tend to release too much water, making the salad less appealing.
This creamy cucumber salad is more than just a side dish; it’s a taste of summer, a splash of vibrant freshness that brightens any table. Easy to prepare and always a crowd-pleaser, it’s bound to become a staple in your recipe rotation. Give it a try, and let its simple elegance win you over!
Recipe Card
creamy cucumber salad
Ingredients
Equipment
Method
- Wash the cucumber and cut it into slices ¼-inch thick.
- In a large bowl, whisk the sour cream, mayonnaise, dill, vinegar, sugar and 1/8 teaspoon salt.
- Add the cucumbers and onions if using and gently toss well to coat.
- Refrigerate for 1 hour before serving.
- Taste and season with additional salt and pepper and sprinkle with fresh additional dill if desired.
