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Creamy Cucumber Salad Recipe

This light and scrumptious cucumber and onion salad is the easy side dish of summer. It’s low on calories and high on satisfaction – perfect for picnics, a BBQ or a poolside potluck with friends.

creamy cucumber salad

While it doesn’t have to be summer to make this refreshing salad, you’ll think of sunny days with every bite. Now that I mention it, this might be a good solution to snap out of it on dreary winter days!

This creamy cucumber salad is not only refreshing, it’s versatile, customizable, healthy, and – my favorite – easy to make. You can serve it alongside many types of dishes, from sandwiches to grilled meats or fish. It’s a tasty snack all by itself or with a few crackers.

Once you try my basic recipe, you might consider adding other veggies to suit your taste. You could add diced tomatoes, bell peppers, or feta cheese. You can also experiment with different types of herbs than the dill weed in this recipe.

Even though there are sour cream and mayo involved, this salad is healthy, too. The primary ingredients of cucumber and onion are low in calories and high in fiber. That means they’re lighter fare while filling you up and improving digestion. You could play around with subbing plain Greek yogurt for the sour cream and mayo (or adjusting the amounts) and land on a final recipe with a bit less saturated fat.

This is one you can whip up in minutes, throw in the fridge, and grab it later as you’re heading out the door to that barbecue or pool party. Quick, easy and breezy. That’s what summer is all about!

large white bowl with sliced cucumbers, diced red onions and creamy dressing.

Ingredients needed to make this creamy cucumber salad

  • English Cucumbers: Also known as hothouse cucumbers, these are best for this salad because they have few seeds, and a light, sweet taste.
  • Red Onion: The sharp, pungent flavor of red onion contrasts perfectly with the cool, sweet cucumbers. If you like your red onions a bit mellow, soak them in cool water for up to 10 minutes, thoroughly dry excess moisture, then slice them.
  • Sour Cream: The cool, tart cream coats the crunchy cucumber and onion with a smooth and refreshing texture. For less saturated fat, you could substitute plain Greek yogurt.
  • Mayonnaise: Mayo thickens and adds richness to the creamy sauce.
  • Dill: This herb brings brightness in both color and flavor.
  • Red Wine Vinegar: Enhances the flavor of the cucumbers and onion with a tang.
  • Seasonings: Equal parts white sugar and salt, plus two pinches of fresh black pepper strike a perfect flavor balance.
creamy cucumber salad ingredients

Kitchen Equipment Needed:

  1. Large bowl
  2. Peeler
  3. Sharp knife
  4. Cutting board

What to serve with Creamy Cucumber Salad

I keep mentioning serving this salad at a barbecue or cookout because it just pairs so well with every type of grilled meat, from chicken or pork to steak and ribs. If burgers are on the grill, try this salad as a topper instead of the usual lettuce and tomato.

You can also try this as a sandwich side or with scoops of other salads on fresh lettuce, like with pimento cheese, chicken salad or tuna salad.

Cucumber salad’s cool texture and tangy flavor also pairs well with popular international dishes, like Mediterranean falafel or spicy Indian curries.

Sticking with a summer theme, I recommend this No-Bake Frozen Lemonade Pie or Peach Dump Cake for dessert.

large white bowl with sliced cucumbers, diced red onions and creamy dressing.

Frequently Asked Questions About This Creamy Cucumber Salad

Here are a few FAQs and answers to questions I get about this cucumber salad recipe. If you have a question you do not see addressed below, share it in the comments. I will reply as soon as I can!

How do you make cucumber salad not watery?

If you want your cucumbers to be extra crunchy, you can salt them. After you wash, peel quarter and slice them, sprinkle in about 1/2 teaspoon of salt and toss evenly. Move them to a colander and let them sit for 20 to 30 minutes. The salt will draw out excess moisture.

If you do this for this recipe, I recommend cutting the salt in the sauce to 1/4 teaspoon since you will have already added some salt to the cukes.

Do you peel cucumbers for salad?

In many cases, you should. If you’re using waxed cucumbers, it’s best to peel the waxy skin away for better taste – and also remove any contaminants. Some cucumbers have naturally thicker skins and are best for pickling, unpeeled.

Since English cucumbers have thin skins, many people leave them on for a light, added crunch. Be sure to wash them thoroughly, regardless.

What type of cucumber is best for salad?

For the reasons noted above, English cucumbers are often preferred for salads. They are often called seedless cucumbers, because they usually have few, if any. Persian cucumbers albeit smaller, are another good choice. They also have thin skins, few seeds and a pleasant taste. They are also more friendly when it comes to digestion, if that’s an issue.

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creamy cucumber salad recipe

Creamy Cucumber Salad Recipe

This light and scrumptious cucumber and onion salad is the easy side dish of summer. It’s low on calories and high on satisfaction – perfect for picnics, a BBQ or a poolside potluck with friends.
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Course: Salad
Cuisine: German
Keyword: salad, vegetables
Prep Time: 10 minutes
Refrigeration Time:: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Author: Laura

Equipment

  • Large bowl
  • Peeler
  • Sharp knife
  • Cutting Board

Ingredients

  • 2 long English cucumbers peeled, quartered and sliced
  • cup red onion thinly sliced
  • ½ cup sour cream
  • 3 Tablespoons mayonnaise
  • ¼ cup fresh dill weed chopped
  • 3 Tablespoons red wine vinegar
  • ½ teaspoon white sugar
  • ½ teaspoon salt
  • ¼ teaspoon fresh black pepper

Instructions

  • In a medium bowl, whisk the sour cream, mayonnaise, dill, vinegar, sugar and salt/pepper.
  • Add the sliced cucumbers and onions and gently toss well to coat. Do not stir too much to retain the texture.
  • Top with additional fresh pepper and dill, if desired.
  • Refrigerate for at least 1 hour before serving. Serve as a side or with crackers for an appetizer.

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