Creamy Cucumber Salad
Table of Contents
Each bite has the perfect amount of crunch paired with creaminess that will have you and your guests reaching over the picnic table for seconds. It truly is the perfect summer recipe that can be served as an easy side dish or if you’re really loving it, a meal for one. Don’t worry. We don’t tell.
Looking for More Cucumber Salads?
If you love them as much as we do, you definitely need to try our Cucumber Chickpea Salad + Tzatziki Dressing!
Key Ingredients + Substitutions
- English cucumber – The perfect cucumber variety that will keep your salad from getting soggy. This is a pretty large variety of cucumber, measuring about 12 inches long compared to Persian cucumbers, which are only about 5-6 inches long.
- sour cream – option to sub with plain Greek yogurt to increase the protein!
- mayo – A staple condiment that brings tang and creaminess. Check out our Whole30 recipe to make your own mayonnaise. Or the grocery store variety will work great too.
How To Make A Creamy Cucumber Salad
To keep your salad from getting soggy, place the sliced and cut English cucumbers in a colander with a plate underneath and sprinkle them with some salt in order to draw out excess water. Let the sit for 20-30 minutes, tossing occasionally, and pat dry.
While your cucumbers are getting prepped, get the creamy dressing ready. Then add the cucumber slices and onion slices to the sour cream mixture.
Lastly, toss all of the ingredients together so that all of the onions and cucumbers are coated.
Storage
This delicious side dish will last between 3-4 days in your refrigerator. Just make sure that you store it in an airtight container.
Recipe FAQs
- Make ahead: Feel free to make this side dish a day in advance and store in the fridge. We promise that it’ll still be crunchy and delicious at serving time.
- Dairy-Free: Use dairy-free sour cream to make this recipe dairy-free.
Now go and make this perfectly creamy cucumber salad and we would love it if you would take a minute and leave a star rating and review. THANK YOU!
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Creamy Cucumber Salad Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: Counter Top
- Cuisine: American
Description
A light, fresh and flavorful Creamy Cucumber Salad recipe that is the perfect side dish for serving with any main course!
Ingredients
- 2 english cucumber (cut into half moons, approx. 1/4 inch thick)
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 cup mayo
- 3 tablespoons fresh dill, chopped
- 2 tablespoons white vinegar
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/8 teaspoon ground black pepper
- pinch of salt (to taste)
- 1/2 large red onion, thinly sliced
Instructions
- Prep Cucumbers: Place cucumbers in a colander and sprinkle with 3/4 teaspoon kosher salt. Toss to coat. Place colander on top of a plate to catch excess moisture that drips down. Let sit 20-30 minutes tossing occasionally.
- Make Dressing: Meanwhile, add 1/2 cup sour cream, 1/4 cup mayo, 3 tablespoons dill, 2 tablespoons vinegar, 1 tablespoon chopped parsley, 1 teaspoon garlic, 1/2 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/8 teaspoon pepper and pinch of salt to a large bowl. Stir to combine.
- Add Cucumbers + Onions: Once cucumbers have set for a while, pat dry with clean paper towels to dry up as much moisture as possible. Add cucumbers and red onion to the sour cream mixture. Toss to combine. Taste and add additional salt, pepper or herbs – as desired.
- Serve: Enjoy or keep in the fridge until ready to serve!
Notes
- Make Ahead: this can be made the day ahead and the cucumbers should still be crunchy – we tested it and it worked great for us! I wouldn’t recommend making it more than one day ahead.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days (after that the cucumbers will start to get a tad soggy).
- Dairy-Free: feel free to sub in a dairy-free sour cream to make this dairy-free.
Nutrition
- Serving Size: 4 oz
- Calories: 57
- Sugar: 0.6 g
- Sodium: 309.5 mg
- Fat: 4.8 g
- Carbohydrates: 2.5 g
- Protein: 1.1 g
- Cholesterol: 5.3 mg
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