easy creamy cucumber salad recipe

Written ByJenny Smyth Posted on
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The Best easy creamy cucumber salad recipe

I’ve been making this easy creamy cucumber salad recipe for years, and it’s a staple in our household. My kids love it because it’s refreshing and light, perfect for hot summer days.

I love it because it’s so easy to make and requires minimal ingredients. The best part is that it’s a great way to get my kids to eat their veggies – they don’t even notice they’re eating cucumbers!

I like to serve it as a side dish at family gatherings or as a quick lunch for myself. The creamy dressing adds a richness that complements the crunchy cucumbers perfectly.

I’ve also found that this salad is a great way to use up any leftover cucumbers that are about to go bad. It’s a versatile recipe that can be made ahead of time and refrigerated until serving.

I’ve even used it as a topping for grilled meats or as a dip for crackers – the possibilities are endless! I’m excited to share this recipe with you, and I hope you enjoy it as much as we do.

Easy Creamy Cucumber Salad

4.9 from 1441 votes

This refreshing salad combines crisp cucumber slices with a tangy, creamy dressing made from sour cream and fresh dill. It comes together in minutes and is perfect for a quick side dish or a light summer lunch.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Salad

2 large English cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup fresh dill, chopped

For the Dressing

1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place the sliced cucumbers and red onion in a large mixing bowl.
2Sprinkle with 1/2 teaspoon of salt and let sit for 5 minutes to draw out excess water, then drain any liquid.
3In a small bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, remaining salt, and black pepper until smooth and well combined.
4The dressing should be creamy and slightly tangy.
5Pour the dressing over the cucumbers and onions, then add the chopped dill.
6Gently toss everything together until the vegetables are evenly coated with the creamy dressing.
7Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to meld.
8Serve chilled, and enjoy the crisp, creamy texture.

🔧Equipment

Large mixing bowl
Small bowl
Whisk
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 9g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 350mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 2g

📝Notes

Tips: For a lighter version, use Greek yogurt instead of sour cream. If you prefer a sweeter dressing, add an extra teaspoon of sugar. This salad is best served fresh, but it can be stored in the refrigerator for up to one day.

Watch Video Of How Easy Creamy Cucumber Salad Works

This easy creamy cucumber salad is one of those recipes I always come back to because it is simple, fresh, and loved by everyone. It works for a quick side on a busy weeknight or as a standout dish at a family gathering.

I love that I can make it ahead and it still tastes great, though it is best fresh. When I have leftovers, I store them in a glass container with a tight lid and keep them in the fridge for up to two days.

To serve again, I give it a good stir and sometimes add a splash of vinegar to brighten it up. It is also great on top of a green salad or as a topping for grilled fish.

No matter how you serve it, this salad is a reliable choice that never disappoints.

❓ Frequently Asked Questions About Creamy Cucumber Salad

Q: What type of cucumbers are best for this recipe?

I prefer to use English cucumbers for this recipe because they have a milder flavor and a higher water content, which makes them perfect for salads. However, you can use any type of cucumber you like – just be sure to peel and seed them first.

Q: Can I make this salad ahead of time?

Yes, you can make this salad ahead of time, but I recommend making the dressing just before serving. You can store the salad in the refrigerator for up to 24 hours without the dressing, but once you add the dressing, it’s best to consume within an hour or two.

Q: What if I don’t have sour cream?

You can substitute sour cream with Greek yogurt or mayonnaise if you don’t have sour cream on hand. Just keep in mind that the flavor will be slightly different.

Q: Can I add other ingredients to this salad?

Yes, feel free to customize this salad however you like! Some ideas include adding diced onions, bell peppers, or tomatoes – just be sure not to overdo it with too many strong flavors.

Q: Is this salad suitable for vegetarians?

This salad is suitable for vegetarians and vegans alike – just be sure to check the ingredients of your mayonnaise or sour cream (if using) to ensure they are vegan-friendly.

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