If you love refreshing and easy-to-make side dishes, you’re going to adore this Creamy Cucumber Salad Recipe. It’s one of those recipes that I turn to whenever I want something light, flavorful, and just a little bit tangy—with that perfect creamy dressing that brings everything together. Whether you’re firing up the grill or just need a quick salad to brighten your lunch, this recipe is a fan-freaking-tastic option you’ll want in your kitchen arsenal.
Why You’ll Love This Recipe
- Super Simple Ingredients: You probably already have almost everything on hand, making it easy to whip up anytime.
- Perfect Creamy Texture: The balance of sour cream and fresh dill creates a silky dressing that’s just irresistible.
- Versatile Side Dish: It pairs flawlessly with everything from barbecue to weeknight dinners.
- Make Ahead Friendly: It tastes even better chilled, so you can prep in advance with no fuss.
Ingredients You’ll Need
The ingredients in this Creamy Cucumber Salad Recipe come together in perfect harmony—the crisp freshness of cucumbers and onions contrasts beautifully with the rich, tangy dressing. When selecting your cucumbers, I recommend going with firm, thin-skinned ones for the best crunch. Fresh dill is an absolute must here; it really wakes up the flavors!
- Cucumbers: Choose fresh, firm cucumbers; slicing them thin helps the salad absorb the dressing perfectly.
- Red Onion: Thin slices add a sharp bite and lovely color contrast.
- Sour Cream: Provides the creamy base—full-fat works best for richness.
- White Vinegar: Adds zing and balances the creaminess.
- Fresh Dill: This herb is essential for that classic flavor punch.
- Granulated Sugar: Just a touch to soften acidity and round out flavors.
- Salt: Brings all the flavors together and enhances the cucumbers’ natural taste.
- Garlic Powder: Adds subtle depth—no overpowering garlic here.
Variations
I love how flexible this Creamy Cucumber Salad Recipe is. Once you get comfortable with the classic version, experimenting is half the fun! You can easily tweak it based on what’s in season or your family’s preferences.
- Greek Yogurt Swap: I’ve swapped sour cream for Greek yogurt for a tangier, lighter twist that my health-conscious friends adore.
- Herb Mix-In: Sometimes I add chopped fresh parsley or chives alongside dill for an herb explosion.
- Spicy Kick: If you like a little heat, sprinkle in some crushed red pepper flakes—I did this last summer and it was a big hit at our picnic.
- Vegan Version: Use vegan sour cream or a blend of coconut yogurt and lemon juice for a dairy-free option.
How to Make Creamy Cucumber Salad Recipe
Step 1: Prepare Your Veggies Like a Pro
Start by washing your cucumbers thoroughly. Then, slice them thinly—using a mandoline slicer is a game-changer here if you have one. Thin slices help soak up the dressing better and keep the salad light. The red onion should also be sliced paper-thin; a sharp knife or mandoline works well here too. I always pat the cucumbers dry with paper towels after slicing to pull out excess moisture—this prevents the salad from getting watery.
Step 2: Whip Up the Creamy Dressing
In a medium bowl, combine the sour cream, white vinegar, minced fresh dill, sugar, salt, and garlic powder. Stir gently until everything is well blended and smooth. The vinegar adds a subtle tang that balances the richness of the sour cream, while the dill brings a lovely brightness. I’ve found that using fresh dill instead of dried really makes a big difference in flavor here.
Step 3: Toss Everything Together
Add your sliced cucumbers and red onion into the dressing bowl. Toss gently but thoroughly so each slice is lovingly coated. You don’t want to bruise the cucumbers, so a light hand will keep things crisp and fresh. Garnish with a bit more fresh dill and some freshly cracked black pepper if you like. This step is where the flavors start dancing—and trust me, it’s a happy dance!
Step 4: Chill and Serve
This salad is best served after chilling for at least an hour, letting the flavors meld together beautifully. I often make it early in the day or even the day before to get maximum flavor impact. If you’re in a hurry, serving immediately still works, but you’ll notice the taste deepens when the salad has a little time to sit.
Pro Tips for Making Creamy Cucumber Salad Recipe
- Keep It Crisp: Always pat cucumbers dry before mixing to avoid a soggy salad—this simple step saves the texture.
- Fresh Dill Is Key: I learned the hard way that dried dill loses its punch—fresh dill is a must for that vibrant flavor.
- Slice Evenly: Using a mandoline ensures thin, consistent cucumber and onion slices, making for the best dressing coverage.
- Chill for Flavor: Let the salad rest in the fridge at least an hour before serving for the flavors to marry beautifully.
How to Serve Creamy Cucumber Salad Recipe
Garnishes
I love finishing off this salad with a few sprigs of fresh dill and a generous sprinkle of freshly ground black pepper—it adds a subtle earthy kick. Sometimes, I also toss on a handful of toasted sunflower seeds or chopped walnuts for extra crunch, which my family truly loves!
Side Dishes
This salad pairs like a dream with grilled meats—like a juicy steak, barbecue chicken, or even fish tacos. It’s also fantastic alongside a hearty sandwich or a freshly made quiche when you want something light and cooling to balance richer dishes.
Creative Ways to Present
For special occasions, I’ve served this salad in cute individual mason jars or clear glass cups layered with some extra dill and thin lemon slices for color. It makes for a charming presentation that guests always comment on. You could also pile it high on a charcuterie board as a refreshing palate cleanser between bites.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge. The salad keeps well for up to 3 days, though it’s at its best within the first two. Just give it a quick stir before serving again, as the dressing can settle at the bottom.
Freezing
I don’t recommend freezing this salad because the cucumbers release a lot of water when thawed, which can make the texture mushy and watery. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is meant to be served cold or room temperature, so reheating isn’t necessary or recommended. Just take it out of the fridge about 15-20 minutes before serving to soften the chill a bit, and enjoy!
FAQs
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Can I use other types of cucumbers for the Creamy Cucumber Salad Recipe?
Absolutely! While English cucumbers are ideal because of their thin skin and few seeds, regular slicing cucumbers work fine too. Just be sure to peel and remove seeds if they are large to avoid a bitter taste and excess moisture.
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Is it possible to make this Creamy Cucumber Salad Recipe vegan or dairy-free?
Yes! Swap the sour cream with a plant-based sour cream alternative or thick coconut yogurt. Use apple cider vinegar instead of white vinegar if preferred. Fresh dill and other ingredients remain the same, so you’ll still get that fresh creamy texture.
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How far in advance can I prepare this salad?
You can make the entire creamy cucumber salad up to a day ahead. For best texture, slice cucumbers and onions separately and store them in the fridge, then toss with the dressing just before serving if prepping more than a few hours ahead.
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Can I add other vegetables to this salad?
Definitely! Thinly sliced radishes, bell peppers, or cherry tomatoes are all excellent additions for added crunch and color. Just keep the creamy dressing ratio and seasoning consistent to maintain the balance.
Final Thoughts
I absolutely love how this Creamy Cucumber Salad Recipe balances crisp freshness with smooth, tangy creaminess. It’s become a staple side dish in my home for good reason—easy to prepare, super versatile, and crowd-pleasing every time. If you’re looking for a light, vibrant salad to brighten your meals or impress guests with minimal effort, this one’s a winner. Trust me, once you try it, you’ll want to make it again and again, just like I do!
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
This creamy cucumber salad is a refreshing and tangy side dish perfect for warm weather meals. It features thinly sliced cucumbers and red onions tossed in a flavorful dressing made with sour cream, white vinegar, fresh dill, and subtle seasonings. Ready in just 15 minutes, this salad combines crisp textures and creamy richness for a crowd-pleasing accompaniment to any main dish.
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 for even thickness. Wash the cucumbers thoroughly, then slice them thinly as well. Pat the cucumber slices dry with paper towels to remove excess moisture, which helps keep the salad crisp and prevents it from becoming watery.
- Prepare the Dressing: In a medium mixing bowl, combine sour cream, white vinegar, minced fresh dill, granulated sugar, salt, and garlic powder. Stir thoroughly to blend all the ingredients into a smooth, flavorful dressing.
- Toss the Salad: Add the sliced cucumbers and red onion into the bowl with the dressing. Gently toss everything together until the vegetables are evenly coated with the creamy dressing.
- Garnish and Serve: Optionally, garnish the salad with additional fresh dill and freshly ground black pepper to enhance flavor and presentation. Serve immediately or cover and chill in the refrigerator to allow flavors to meld. Store any leftovers in a sealed container in the fridge for up to 3 days.
Notes
- For best flavor, prepare the salad at least 1 hour before serving and refrigerate to allow the flavors to blend.
- If making ahead, slice and store cucumbers and onions separately, then combine with the dressing just before serving to maintain crispness.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 80
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
