Looking for a refreshing dish that’s both light and irresistibly satisfying? This creamy cucumber salad is the perfect blend of crisp cucumbers and a rich, tangy dressing that will keep you coming back for more. Whether you’re planning a summer BBQ or just need a quick side, this simple yet flavorful recipe is sure to impress—read on to discover how easy it is to whip up!
| Servings: | 6 |
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 cup |
Creamy Cucumber Salad
Description
Creamy cucumber salad is the perfect harmony of crunch and cream. The crisp, fresh bite of cool cucumbers twirls beautifully with a smooth, tangy dressing that hugs every slice like a summer breeze. Each forkful is a balance of refreshing lightness and satisfying creaminess, making it a timeless side for backyard barbecues, Sunday suppers, and warm-weather gatherings.
This salad is reminiscent of long summer nights on the porch, where every dish brings comfort and simplicity. The soft dill aroma mingles with the chill of sour cream, like a garden picnic in a bowl. Paired with grilled meats or served beside roasted vegetables, this salad always delivers a clean, cooling contrast that completes the plate without stealing the spotlight.
Why You’ll Love This Recipe
This creamy cucumber salad is both quick to prepare and packed with classic flavor. It is a recipe that relies on a handful of simple ingredients yet brings impressive freshness and a nostalgic deli-style taste. With no cooking required and only a few minutes of prep, it is an ideal make-ahead dish that fits into busy weeknights or casual weekend meals with ease.
It is also easy to customize. Prefer Greek yogurt instead of sour cream for extra protein and a bit of tang? Want to toss in some red onions for extra bite? This salad welcomes variations without sacrificing its delicious core. Light on calories but rich in flavor, it offers satisfying comfort that fits a light lifestyle.
Serving and Storage Tips
Creamy cucumber salad is best when served cold. After mixing, refrigerate it for at least 30 minutes to allow the flavors to meld together. It can be made up to 24 hours in advance and still keep its freshness and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that cucumbers will continue to release water over time, so if the salad becomes watery, simply drain a little excess liquid and give it a quick stir. This dish is not freezer-friendly, as cucumbers do not freeze well and the creamy dressing can separate when thawed.
Course, Cuisine, Keywords
Side Dish, American, creamy cucumber salad, summer salad, barbecue sides, easy salad recipe
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 1 cup
Ingredients
- 2 large English cucumbers
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill chopped
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
- Measuring spoons
- Large spoon or spatula
Instructions
- Step 1: Wash the cucumbers thoroughly. I prefer leaving the peel on for that extra crunch and pop of green but feel free to peel them if you wish.
- Step 2: Slice the cucumbers into thin rounds using a sharp knife or mandoline for uniform thickness. The thinner the better for soaking up that luscious dressing.
- Step 3: Place all the cucumber slices into a large mixing bowl. If you’re concerned about a watery salad, sprinkle a pinch of salt over them and let them sit for 10 minutes, then pat dry.
- Step 4: In a separate bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, garlic powder, salt, and black pepper until it forms a silky dressing.
- Step 5: Pour the creamy dressing over the sliced cucumbers. Use a large spoon or spatula to gently toss everything until the cucumbers are well coated. Be gentle, so the slices do not break.
- Step 6: Add the chopped fresh dill and mix again. The dill really brings the garden-fresh flavor, so I always go for fresh rather than dried.
- Step 7: Cover the bowl and refrigerate for at least 30 minutes so the flavors can mingle. Letting it chill longer, even overnight, just makes it better.
- Step 8: Serve cold, and if you’re feeling fancy, add a little more fresh dill on top right before serving.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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Creamy Cucumber Salad
Ingredients
- 2 large English cucumbers
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill chopped
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds using a sharp knife or mandoline.
- Place the cucumbers in a large mixing bowl.
- In a separate smaller bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the sliced cucumbers.
- Gently toss the cucumbers with the dressing until evenly coated.
- Sprinkle the chopped fresh dill over the top and stir to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled and garnish with additional dill if desired.
