If you’re on the hunt for a refreshing summer side dish that’s both tangy and silky smooth, you’ve got to try this Creamy Cucumber Salad Recipe. I absolutely love how this salad balances crisp cucumbers with a luscious, herby dressing — it’s simple but packs so much flavor. Whether you need a quick side for a barbecue or an easy potluck addition, this creamy cucumber salad will become your go-to in no time!
Why You’ll Love This Recipe
- Quick & Easy: You can whip this up in just 15 minutes with minimal prep, perfect for busy days.
- Fresh & Flavorful: The fresh dill and vinegar give it a bright tang that complements the creamy base beautifully.
- Versatile Side: Pairs wonderfully with everything from grilled meats to sandwiches or even as a light snack.
- Make-Ahead Friendly: It tastes even better after chilling, making your hosting a breeze every time.
Ingredients You’ll Need
The ingredients for this creamy cucumber salad come together in the best possible way — light veggies meet a tangy, herbaceous dressing that’s all smooth sour cream and vinegar magic. Keep an eye out for fresh dill; it really lifts the whole dish.
- Cucumbers: I prefer English cucumbers because they have fewer seeds and thinner skin, but any fresh cucumber works.
- Red Onion: Thinly slicing the onion gives just the right sharpness without overpowering the salad.
- Sour Cream: This is the creamy heart of the salad—opt for full-fat for the best texture and richness.
- White Vinegar: Adds that perfect tang; if you prefer a milder touch, you can use apple cider vinegar instead.
- Fresh Dill: Fresh is key here—dried dill just can’t compare in flavor.
- Granulated Sugar: A small pinch helps balance the acidity and bring out the cucumbers’ natural sweetness.
- Salt: Enhances all the flavors, be sure to season to taste.
- Garlic Powder: Adds a subtle depth without the pungency raw garlic would give.
Variations
I love customizing my creamy cucumber salad to keep things interesting or to suit different tastes. You can easily swap or add ingredients to make it your own, and it always turns out delicious.
- Add Some Crunch: I sometimes toss in toasted walnuts or sliced almonds for an unexpected texture boost that my family really enjoys.
- Dairy-Free Version: Replace sour cream with coconut yogurt or a creamy plant-based alternative; it’s surprisingly good and perfect if you’re avoiding dairy.
- Herbs Galore: Mixing in chopped fresh parsley or chives alongside dill gives a fresh, garden-picked vibe.
- Extra Zing: A splash of lemon juice or a teaspoon of Dijon mustard can give the dressing a sharper zing that wakes up your taste buds.
How to Make Creamy Cucumber Salad Recipe
Step 1: Prep Your Veggies with Care
Start by slicing your cucumbers and red onion as thinly as possible — a mandoline slicer helps immensely here. I’ve learned the hard way that thicker slices make the salad watery and less pleasant to eat. After slicing, pat the cucumbers dry with paper towels to get rid of excess moisture; this little step keeps your salad creamy instead of watery.
Step 2: Whisk Together the Dressing
In a bowl, combine sour cream, white vinegar, minced fresh dill, sugar, salt, and garlic powder. Whisk until everything is smoothly blended. The balance of sour cream and vinegar is what makes this dressing so dreamy — don’t skip taste-testing it before you toss in your veggies!
Step 3: Toss and Chill
Add the sliced cucumbers and onions to the dressing and toss gently until everything is evenly coated. Resist the urge to over-mix to keep the cucumbers crisp. For the best flavor, cover and chill the salad for at least an hour — this lets those flavors marry perfectly.
Pro Tips for Making Creamy Cucumber Salad Recipe
- Dry Your Cucumbers: Moisture is the enemy here—use paper towels to press out water so your salad stays creamy and not soupy.
- Sharp Knife or Mandoline: Getting those super thin slices ensures every bite is balanced and crisp.
- Let it Marinate: I usually make this a couple hours ahead — it really lets the flavors meld and improves the taste.
- Use Fresh Dill: I once tried dried dill and the salad lacked brightness; fresh dill adds a lively herbal note that’s essential.
How to Serve Creamy Cucumber Salad Recipe
Garnishes
I always finish this salad off with a sprinkle of extra fresh dill and a few cracks of fresh black pepper on top — it adds a lovely pop of color and flavor. Sometimes, I like to toss on a few thin lemon zest strips for an extra fresh twist.
Side Dishes
This creamy cucumber salad is a fantastic side for grilled chicken, fish tacos, or even alongside a burger. It’s also great with picnic staples like grilled sausages or pulled pork — the cooling creaminess balances smoky, spicy flavors perfectly.
Creative Ways to Present
For a special occasion, I like to serve the salad in individual clear glass jars or small bowls, layering with fresh herbs on top. It looks pretty and feels extra special. Another fun twist is to hollow out cucumbers and fill them with the salad for bite-size servings at parties.
Make Ahead and Storage
Storing Leftovers
Store leftover creamy cucumber salad in an airtight container in the fridge for up to 3 days. I always make sure to pat the cucumbers dry before storing to avoid extra liquid pooling. Give it a gentle stir before serving leftovers to redistribute the dressing.
Freezing
I don’t recommend freezing this salad because cucumbers get watery and mushy when frozen. It’s best enjoyed fresh or chilled in the fridge over a few days.
Reheating
Since it’s a cold salad, reheating isn’t necessary — just bring it out of the fridge about 10 minutes before serving so it’s not ice-cold but nicely crisp and creamy.
FAQs
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Can I use other types of cucumbers in this creamy cucumber salad recipe?
Absolutely! While English cucumbers are preferred for their thinner skin and fewer seeds, regular slicing cucumbers or Persian cucumbers work just fine. Just be sure to slice thinly and pat dry to keep the salad from becoming watery.
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How long can I store creamy cucumber salad in the fridge?
This salad stays fresh and tasty for up to 3 days when stored in an airtight container in the refrigerator. For best texture, give it a quick stir before serving leftover portions.
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Can I make this creamy cucumber salad recipe vegan or dairy-free?
Yes! Try swapping sour cream for a plant-based yogurt or coconut cream. Add a little lemon juice or vinegar to maintain that tangy kick. The salad will still be creamy and delicious.
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Is it better to eat this salad immediately or after chilling?
I personally find it tastes best after chilling for at least an hour, which lets the flavors marry beautifully and mellow the sharpness of the onion and vinegar. But if you’re in a hurry, it’s still fresh and tasty right after mixing.
Final Thoughts
This Creamy Cucumber Salad Recipe has become a staple in my kitchen because it’s reliable, refreshing, and comes together so easily with pantry basics and fresh garden ingredients. I’ve made it countless times for family dinners, potlucks, and even simple weeknight meals — and every single time, it disappears quickly! I can’t wait for you to try it and discover your own favorite way to enjoy this delicious, cooling salad.
Print
Creamy Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and creamy cucumber salad featuring thinly sliced cucumbers and red onions tossed in a tangy sour cream and dill dressing. Perfect as a light side dish or a cool accompaniment to summer meals.
Ingredients
Vegetables
- 3 cups thinly sliced cucumbers
- 1 cup thinly sliced red onion
Dressing
- 1/2 cup sour cream
- 1 Tablespoon white vinegar
- 2 Tablespoons minced fresh dill
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Slice the Vegetables: Cut the red onion into thin slices using a sharp knife or mandoline. Wash the cucumbers thoroughly, then slice them thinly as well. Pat the cucumber slices dry with paper towels to remove any excess moisture, ensuring the salad isn’t watery.
- Prepare the Dressing: In a medium mixing bowl, combine the sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Stir well until the ingredients are fully blended into a smooth dressing.
- Combine Salad Ingredients: Add the sliced cucumbers and red onion to the bowl with the dressing. Toss gently with a spoon or salad tongs to evenly coat the vegetables without breaking them.
- Garnish and Serve: Optionally, garnish the salad with additional fresh dill and freshly ground black pepper to enhance flavor and presentation. Serve immediately for a crisp texture, or cover and chill in the refrigerator to let flavors meld.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For best freshness when making ahead, consider slicing and storing the vegetables separately; then toss with the dressing just before serving.
Notes
- This salad tastes best when made at least 1 hour in advance and refrigerated to allow flavors to meld.
- To make ahead, slice and store cucumbers and onions separately, then combine with dressing before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 70
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
