If you’re craving a refreshingly simple yet irresistible salad, this Creamy Cucumber Salad Recipe is an absolute must-try. The crisp crunch of cucumbers balances perfectly with the tangy creaminess of the dressing, while fresh dill and lemon juice lift the flavors to a bright, vibrant place. It’s light, chilly, and wonderfully tangy, making it an ideal side dish for summer barbecues, lazy picnic afternoons, or whenever you want a cool, delicious salad with minimal effort.
Ingredients You’ll Need
Each ingredient in this recipe plays a star role, delivering essential freshness, creaminess, and just the right hint of zest. The simplicity ensures that every bite bursts with clean, crisp flavors that celebrate the cucumber perfectly.
- 1 1/2 lbs cucumbers: Choose English cucumbers for fewer seeds and a tender skin or go with several smaller cucumbers for extra crunch.
- 1/2 medium purple or yellow onion: Thinly sliced to add a mild sharpness and beautiful color contrast.
- 1 Tbsp fresh or frozen dill: This herb brings a fragrant, earthy freshness that brightens the whole dish.
- 1/2 cup sour cream: For the creamy texture that’s luscious but not too heavy; reduced fat works just fine here.
- 1/2 Tbsp fresh lemon juice: Adds a zesty tang that balances the cream and lifts the flavors.
- 1 garlic clove: Pressed or grated to infuse a subtle, aromatic hint of warmth.
- 1/2 tsp fine sea salt and pinch black pepper: To season perfectly and enhance the natural cucumber flavor.
How to Make Creamy Cucumber Salad Recipe
Step 1: Prepare the Creamy Dressing
Start by mixing the sour cream, fresh lemon juice, grated garlic, chopped dill, sea salt, and black pepper in a small bowl. Stir everything together until the dressing is smooth and harmonious. Setting this aside while you prep the cucumbers allows the flavors to meld beautifully by the time you’re ready to toss the salad.
Step 2: Slice the Cucumbers and Onions
Peel the cucumbers if their skin is thick or waxed, then slice them into wafer-thin rounds, or half rounds if you’re working with large cucumbers. The thin slices are key to that delicate texture which makes each bite juicy and crisp. Toss these into a large mixing bowl, and add the thinly sliced onions. The onions add a bit of bite and a subtle color pop to the salad.
Step 3: Combine and Chill
Right before serving, pour your creamy dressing over the cucumber and onion mixture. Gently mix everything together to coat every slice evenly. This salad tastes best fresh, but if you refrigerate it right away, it will stay perfectly fresh and flavorful for 2 to 3 hours. The creaminess develops nicely without making the cucumbers soggy.
How to Serve Creamy Cucumber Salad Recipe
Garnishes
For a pretty finishing touch and an extra layer of flavor, sprinkle a little more fresh dill or finely chopped chives over the top. A few thin lemon slices on the side also add a lovely visual zing and can be squeezed over for added brightness.
Side Dishes
This salad makes a fantastic accompaniment to simply grilled chicken, juicy burgers, or crispy fish. Its cool creaminess contrasts beautifully with smoky or spicy mains, providing a refreshing palate cleanser with every bite.
Creative Ways to Present
Serve your Creamy Cucumber Salad Recipe in chilled glass bowls to highlight its vibrant colors. For a fun twist, try layering it with cherry tomatoes or radishes for extra crunch and color variety. You can also stuff it inside pita pockets along with grilled meats for a light, tasty lunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. Because cucumbers release water over time, the salad is best eaten within 24 hours to maintain that lovely crunch and creamy texture.
Freezing
This salad is not suitable for freezing, as cucumbers lose their crispness and become watery when thawed. It’s best enjoyed fresh for that perfect texture and flavor balance.
Reheating
Since this is a cold salad, reheating isn’t necessary or recommended. Simply give any stored leftovers a gentle stir before serving again to redistribute the dressing.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Just keep in mind regular cucumbers have more seeds and a thicker skin, so peeling them and removing seeds if preferred will help keep your salad crisp and smooth.
Is there a dairy-free version of this Creamy Cucumber Salad Recipe?
You can substitute sour cream with coconut yogurt or a vegan sour cream alternative. This keeps the creamy texture while making the dish friendly for those avoiding dairy.
How long will the salad last in the fridge?
For the best flavor and texture, consume within 2 to 3 hours after adding the dressing, but leftovers can be safely stored up to 24 hours if kept chilled.
Can I add other vegetables to this salad?
Definitely! Thinly sliced radishes, cherry tomatoes, or even bell peppers add color and flavor complexity, making the salad even more exciting and nutritious.
What can I use if I don’t have fresh dill?
Dried dill can be used in a pinch but reduce the quantity since dried herbs are more concentrated. Alternatively, fresh parsley or tarragon can provide a different but equally delicious herbal note.
Final Thoughts
There is something truly special about this Creamy Cucumber Salad Recipe, from its vibrant, fresh flavors to its effortless preparation. It’s a dish that invites you to relax, enjoy, and savor all the simple joys of good food and good company. Trust me, once you’ve made it a few times, it will quickly become one of your go-to salads for any occasion. Give it a try and watch it become a fast favorite at your table!
Print
Creamy Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Cucumber Salad is a refreshing side dish featuring thinly sliced cucumbers and onions tossed in a tangy sour cream and dill dressing. Perfect for warm weather and quick to prepare, this salad offers a cool, crisp bite with a creamy, flavorful dressing that complements any meal.
Ingredients
Vegetables
- 1 1/2 lbs cucumbers (2 English cucumbers or 7–10 small cucumbers)
- 1/2 medium purple or yellow onion (thinly sliced)
Dressing
- 1/2 cup sour cream (reduced fat is okay)
- 1 Tbsp fresh or frozen dill (chopped)
- 1/2 Tbsp fresh lemon juice
- 1 garlic clove (pressed or grated)
- 1/2 tsp fine sea salt
- Pinch of black pepper (or to taste)
Instructions
- Prepare the Dressing: In a small bowl, combine the sour cream, lemon juice, garlic, chopped dill, salt, and black pepper. Stir well to incorporate all ingredients and set the dressing aside to allow flavors to meld while you prepare the salad.
- Slice the Vegetables: Peel cucumbers if desired, then slice them into thin rounds or half rounds for larger cucumbers. Place the sliced cucumbers into a large mixing bowl. Add the thinly sliced onion to the bowl as well.
- Toss and Serve: Just before serving, pour the prepared dressing over the cucumber and onion mixture. Gently toss to thoroughly coat all the slices with the dressing. Serve immediately or refrigerate for up to 2-3 hours to keep fresh.
Notes
- For best texture, slice cucumbers thinly using a mandoline or sharp knife.
- The salad is best served fresh but can be refrigerated for 2-3 hours without losing crispness.
- Use reduced-fat sour cream for a lighter version without compromising creaminess.
- Fresh dill gives the best flavor, but frozen dill is a good substitute if fresh is unavailable.
- Adjust lemon juice and seasoning according to personal preference for tanginess and saltiness.
