This Creamy Cucumber Salad is one of those dishes that you can throw together in minutes but still get all the praise for. It’s fresh, creamy, and has that perfect tanginess that makes you want to keep going back for more. Trust me, I made this for a picnic once, and people were more into this than the burgers (and that’s saying something)!
Why You’ll Love This Recipe
- Quick Fix: Ready in under 10 minutes. You won’t even break a sweat.
- Light & Refreshing: Perfect for a hot day or when you need something fresh to balance out a hearty meal.
- Total Crowd-Pleaser: Even if someone claims they don’t like cucumbers, this salad will change their mind.
Ingredients
- Cucumbers: 680.39 g (2 English cucumbers or 7-10 small cucumbers), sliced thin.
- Onion: ½ medium purple or yellow onion, thinly sliced. Adds a little zip!
- Dill: 1 tablespoon fresh or frozen, chopped—because dill + cucumbers = magic.
- Sour Cream: 172.5 g (reduced fat works if you’re keeping things light).
- Lemon Juice: ½ tablespoon fresh, because a little zing never hurt.
- Garlic: 1 clove, pressed or grated. Gotta have garlic in there.
- Sea Salt & Black Pepper: ½ teaspoon fine sea salt and a pinch of black pepper, or more to taste.
Variations
- Add Some Crunch: Toss in thinly sliced radishes for extra crunch and color.
- Make It Vegan: Swap the sour cream with a plant-based yogurt or sour cream alternative.
- Herb Swap: If you’re not a dill fan, fresh parsley or mint works well too!
How to Make It
- Prepare the Dressing
In a small bowl, stir together sour cream, lemon juice, garlic, dill, salt, and pepper. Give it a taste—if it makes you say “yum,” you’re good to go. - Slice the Cucumbers and Onions
Peel the cucumbers (or don’t, it’s your call) and slice them thin. Add them to a big bowl along with the thinly sliced onion. Super simple. - Assemble the Salad
Pour that creamy dressing over the cucumbers and onions and give it a good toss. You want every piece to be coated in that tangy goodness. - Serve
Serve it up right away while it’s fresh and crunchy. If you’re not diving in immediately, pop it in the fridge to keep it nice and crisp.
How to Serve
- With Grilled Anything: Chicken, steak, or even a burger—this salad makes a great side.
- On Its Own: I’ve eaten a whole bowl as a snack before, no shame here.
- For a Picnic: This is a perfect picnic salad, just don’t forget to keep it cool.
Make Ahead
- Fridge-Friendly: You can prep the cucumbers and onions ahead of time, then toss with the dressing right before serving to keep everything crunchy.
FAQs
Can I use regular cucumbers?
Absolutely! Just peel them first since the skin can be a little tough.
What if I don’t like dill?
No worries! Swap it out for parsley or mint. You’ll still get that fresh, herby flavor.
How long does it stay fresh?
It’s best fresh, but it’ll hold up for a few hours in the fridge after adding the dressing. Longer than that, and you’ll start losing the crunch.
There you have it—super simple, fresh, and oh-so-good. You’ll be surprised how quickly this Creamy Cucumber Salad becomes a regular in your lineup! Enjoy!
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Creamy Cucumber Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 6 as a side salad 1x
- Category: Salads
- Method: No-cook
- Cuisine: American
Description
This Creamy Cucumber Salad is a refreshing side dish, perfect for summer or any meal. With crisp cucumbers, tangy sour cream dressing, and a hint of garlic and dill, it’s both light and flavorful. Simple to prepare, this salad is ideal for barbecues, potlucks, or a quick weekday side.
Ingredients
- 680.39 g cucumbers (2 English cucumbers or 7-10 small ones)
- 1/2 medium purple or yellow onion, thinly sliced
- 1 Tbsp fresh or frozen dill, chopped
- 172.5 g sour cream (reduced fat is okay)
- 1/2 Tbsp fresh lemon juice (from 1/2 small lemon)
- 1 garlic clove, pressed or grated
- 1/2 tsp fine sea salt and pinch of black pepper (or to taste)
Instructions
- Make the Dressing:
In a small bowl, whisk together the sour cream, lemon juice, garlic, dill, salt, and pepper. Stir well and set aside while you prepare the vegetables. - Prepare the Vegetables:
Peel the cucumbers if needed, then slice them into thin rounds or half rounds (if using large cucumbers). Place the sliced cucumbers in a large mixing bowl. Add the thinly sliced onion to the cucumbers. - Assemble the Salad:
Just before serving, pour the prepared dressing over the cucumbers and onions. Toss gently to coat the vegetables evenly with the creamy dressing. - Serve:
Serve immediately, or refrigerate for up to 2-3 hours before serving to maintain the salad’s freshness.
Notes
- Chives Variation: Swap the onion with 1/3 cup of chives or green onions for a milder onion flavor.
- Mayo Option: For an extra creamy texture, replace the lemon juice with 1-2 Tbsp of mayonnaise.
- Greek Yogurt Substitution: You can substitute sour cream with plain Greek yogurt. If using yogurt, omit the lemon juice for the right balance of flavors.
Nutrition
- Serving Size: 1 portion
- Calories: 58 kcal
- Sugar: 3g
- Sodium: 148 mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
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