The Creamy Cucumber Salad Recipe is a delightful blend of crisp cucumbers and tangy, herb-infused dressing that effortlessly elevates any meal. This refreshing salad balances crunchy textures with the smooth richness of sour cream or Greek yogurt, accented by the vibrant flavors of fresh dill and red onion. Whether you’re looking for a light side for a summer barbecue or a cooling complement to your favorite dishes, this salad offers a perfect harmony of taste and simplicity that will quickly become a family favorite.
Ingredients You’ll Need
The beauty of this Creamy Cucumber Salad Recipe lies in its straightforward ingredients — each one plays a crucial role in delivering that perfect balance of creaminess, tang, crunch, and fresh herbal notes.
- 2 large English cucumbers: Crisp and refreshing, these cucumbers provide the cool base needed for the salad.
- 1/2 medium red onion: Thinly sliced to add a pleasant bite and slight sweetness after soaking in ice water.
- 1 cup sour cream (or Greek yogurt): Adds luscious creaminess and a subtle tartness, making the salad rich yet light.
- 2 tablespoons white vinegar: Brings a bright acidity that balances the cream and fresh veggies perfectly.
- 1 tablespoon fresh dill: Chopped dill adds an herbaceous aroma and flavor that makes this dish truly special.
- 1 teaspoon granulated sugar: Just a touch of sweetness to round out the tangy notes.
- 1/2 teaspoon salt: Essential for drawing moisture from cucumbers and seasoning the salad.
- 1/4 teaspoon black pepper: Adds a gentle kick to elevate the overall flavor profile.
How to Make Creamy Cucumber Salad Recipe
Step 1: Prepare and Slice the Cucumbers
Begin by washing your English cucumbers well. You can peel them if you wish, but leaving thin strips of skin intact not only adds a lovely color contrast but also provides a satisfying texture. Then, slice the cucumbers very thinly, about 1/8 inch thick, using either a sharp knife or a mandoline for consistent slices.
Step 2: Salt and Drain the Cucumbers
Place the sliced cucumbers in a colander set over a bowl. Sprinkle with half a teaspoon of salt and let them sit for 30 minutes. This crucial step draws out excess moisture, preventing your salad from becoming watery, while intensifying the cucumber’s natural flavor.
Step 3: Soak the Red Onion
Thinly slice half a medium red onion and soak the slices in ice water for about 10 minutes. This mellows its sharpness and adds a crisp crunch without overpowering the delicate flavors in your salad.
Step 4: Mix the Creamy Dressing
In a large bowl, whisk together the sour cream (or Greek yogurt), white vinegar, freshly chopped dill, sugar, the remaining salt, and black pepper. This dressing is the heart of the salad, creating that silky, tangy, and herbaceous coating that makes this recipe so irresistible.
Step 5: Combine and Chill
After draining the cucumbers, gently pat them dry with paper towels to remove any remaining water. Then, add the cucumbers and drained red onion to the bowl with your creamy dressing. Toss everything gently to ensure every slice is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld beautifully.
Step 6: Final Touches Before Serving
Give the salad a gentle stir just before serving. Taste and tweak the seasoning if necessary — sometimes a pinch more salt or dill makes all the difference. Transfer your gorgeous salad to a serving bowl and get ready to impress!
How to Serve Creamy Cucumber Salad Recipe
Garnishes
Sprinkle extra chopped fresh dill over the top before serving for a pop of vibrant green and that unmistakable fresh herb aroma. A few thin slices of red onion or a light dusting of freshly cracked black pepper also add visual appeal and flavor.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, pork, or fish, providing a cooling counterpoint to smoky charred flavors. It’s also excellent alongside rich dishes such as roasted potatoes or creamy pasta, where it helps to lighten the plate.
Creative Ways to Present
For a fun twist, serve the creamy cucumber salad in individual small bowls garnished with microgreens or edible flowers. You can even stuff it into pita pockets for a refreshing twist on a sandwich or serve it atop crackers as a vibrant appetizer. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and refrigerate. It will keep well for up to two days, though it’s freshest on the first day. The cucumbers might release some water over time, so give the salad a quick toss before serving again.
Freezing
Because of the high water content in cucumbers and the dairy base, freezing this salad is not recommended. The texture will suffer greatly, becoming watery and mushy upon thawing.
Reheating
This salad is meant to be served chilled and is best enjoyed cold. Reheating would compromise the creamy texture and crispness, so avoid warming it up and instead enjoy it straight from the fridge.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work fine, but English cucumbers tend to be less seedy and have a thinner skin, which makes for a more tender and visually appealing salad.
What’s a good substitute for sour cream in this recipe?
Greek yogurt is an excellent substitute as it adds a similar creamy texture with a slightly tangier flavor, and it’s a lighter option if you’re looking for that.
Can I make this salad vegan?
Yes! Swap the sour cream for a plant-based yogurt or vegan sour cream alternative, and ensure your vinegar and other ingredients are vegan-friendly. The salad will still be delicious and creamy.
How long should I let the salad chill before serving?
At least one hour is ideal to let the flavors meld and the cucumbers absorb the dressing. You can refrigerate it for up to a few hours before serving for even deeper flavor.
Is this salad good for picnics and potlucks?
Definitely! It’s portable, refreshing, and generally a crowd-pleaser. Just keep it chilled until serving to maintain its crisp texture and fresh taste.
Final Thoughts
If you’ve been searching for a salad that’s both incredibly easy and wonderfully flavorful, this Creamy Cucumber Salad Recipe is exactly what you need. It’s crisp, cool, and deliciously creamy in all the best ways. Give it a try at your next gathering or as a fresh side to your everyday meals — I promise it will become a beloved staple in your kitchen!
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Creamy Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Description
This Creamy Cucumber Salad is a refreshing and tangy side dish made with thinly sliced cucumbers, red onion, and a creamy dressing of sour cream, white vinegar, and fresh dill. It’s chilled to meld the flavors perfectly and is ideal for warm days or as an accompaniment to grilled dishes.
Ingredients
Salad
- 2 large English cucumbers (about 2 pounds)
- 1/2 medium red onion (thinly sliced)
Dressing
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill (chopped, plus extra for garnish)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (divided)
- 1/4 teaspoon black pepper
Instructions
- Prepare Cucumbers: Wash the cucumbers thoroughly. Optionally peel them, leaving some strips of skin for color and texture to add visual interest and crispness.
- Slice Cucumbers: Use a sharp knife or mandoline to slice the cucumbers thinly, about 1/8 inch thick, ensuring uniform slices for even flavor absorption.
- Salt Cucumbers: Place the cucumber slices in a colander set over a bowl. Sprinkle with 1/2 teaspoon salt and let sit for 30 minutes to draw out excess moisture and crisp up the cucumbers.
- Soak Onion: While cucumbers sit, soak the thinly sliced red onion in ice water for 10 minutes to mellow its sharpness. Drain and pat dry thoroughly.
- Mix Dressing: In a large bowl, whisk together sour cream, white vinegar, chopped dill, granulated sugar, remaining 1/2 teaspoon salt, and black pepper until smooth and well combined.
- Dry Cucumbers: After 30 minutes, gently pat the salted cucumber slices dry with paper towels to remove excess moisture for a creamy, non-watery salad.
- Combine Salad: Add the dried cucumbers and drained red onion to the dressing bowl. Toss gently to coat every slice evenly with the creamy dressing.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and salad to chill properly.
- Adjust Seasoning: Before serving, stir the salad gently, taste, and adjust salt or pepper if needed for perfect flavor balance.
- Garnish and Serve: Transfer the creamy cucumber salad to a serving bowl and garnish with extra fresh dill for color and a burst of fresh herb aroma.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Make the salad ahead to enhance flavor, but add delicate garnishes just before serving.
- Use English cucumbers for fewer seeds and thinner skin.
- Adjust the vinegar amount to taste for more or less tang.
