Creamy Cucumber Salad – Cool, Crisp, and Comforting

If you’re craving something cool and refreshing that still feels comforting, this creamy cucumber salad hits the spot. It’s the kind of simple side dish that makes a meal feel complete without much effort. Crunchy cucumbers, a silky dressing, and a touch of fresh herbs come together in minutes.

It’s perfect for cookouts, weeknight dinners, or whenever you need a clean, bright bite. And the best part? You likely have most of the ingredients on hand already.

Why This Recipe Works

• Balanced flavor: A bit of tang from vinegar and lemon, a touch of sweetness, and a creamy base make every bite lively but not heavy.
• Texture matters: Thinly sliced cucumbers stay crisp, especially if you salt them first to draw out excess water.
• Simple ingredients, big payoff: Pantry staples like yogurt, sour cream, or mayo create a luscious dressing with almost no work.
• Versatile: Add dill, chives, or red onion to customize the flavor without complicating the recipe.
• Make-ahead friendly: It gets even better after a brief chill, when the flavors meld and the dressing clings to the cucumbers.

Ingredients

• 2 large English cucumbers (or 4–5 small Persian cucumbers), thinly sliced
• 1/2 small red onion, very thinly sliced (optional but recommended)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup sour cream
• 1/4 cup plain Greek yogurt (or mayonnaise for a richer dressing)
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1 teaspoon fresh lemon juice
• 1 teaspoon granulated sugar or honey (adjust to taste)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or pressed (optional)
• 2 tablespoons fresh dill, chopped (or 1 tablespoon fresh chives, chopped)
• 1/4 teaspoon black pepper, freshly ground

Step-by-Step Instructions

1. Slice the cucumbers: Use a sharp knife or mandoline to slice the cucumbers into thin rounds. Keep the slices uniform so they absorb the dressing evenly and stay crisp.
2. Salt and rest: Place the cucumbers in a colander set over a bowl. Toss with 1 teaspoon kosher salt and let sit for 15–20 minutes. This draws out excess moisture, which helps the dressing cling.
3. Optional onion: If using red onion, slice it thin and rinse briefly under cold water. This tames the sharpness without losing flavor or crunch.
4. Make the dressing: In a medium bowl, whisk together sour cream, Greek yogurt, vinegar, lemon juice, sugar or honey, Dijon mustard, garlic (if using), black pepper, and a pinch of salt. Adjust sweetness and acidity to taste. It should be creamy, tangy, and lightly sweet.
5. Pat cucumbers dry: After resting, gently squeeze the cucumbers or pat them with paper towels to remove released moisture. Don’t crush them—just remove the excess water.
6. Toss to coat: Add cucumbers, red onion, and dill to the bowl with the dressing. Fold gently until everything is coated. Taste and adjust salt, pepper, and sweetness.
7. Chill: Cover and refrigerate for at least 20–30 minutes before serving. This short rest brings the flavors together while keeping the salad crisp.
8. Serve: Give it a quick stir and garnish with a little extra dill or chives. Serve cold alongside grilled meats, sandwiches, or roasted vegetables.

Storage Instructions

• Refrigeration: Store in an airtight container for up to 2 days. The cucumbers will release some liquid over time.
• Refresh before serving: Stir well before eating. If it looks thin, add a spoonful of yogurt or sour cream to thicken.
• Do not freeze: Cucumbers become mushy after freezing, and the dairy dressing can separate.

Benefits of This Recipe

• Quick and easy: From start to finish, you’re looking at about 15 minutes of active time.
• Light but satisfying: The creamy dressing feels indulgent, but cucumbers keep the salad fresh and hydrating.
• Flexible ingredients: Use what you have—sour cream, yogurt, or mayo all work in different combinations.
• Great for gatherings: Doubles easily and pairs well with BBQ, picnics, or potlucks.
• Make-ahead friendly: A short chill improves flavor without sacrificing crunch, especially if you salted the cucumbers.

Common Mistakes to Avoid

• Skipping the salting step: Not drawing out water leads to a watery dressing and soggy salad.
• Over-slicing thickness: Thick slices don’t absorb flavor well and can taste bland. Aim for thin, even rounds.
• Over-sweetening: A little sugar or honey balances acidity, but too much dulls the fresh, tangy profile.
• Using too much onion: Red onion adds bite, but it can overpower. Keep it light or rinse it first.
• Skipping the chill: Serving immediately can taste fine, but 20–30 minutes in the fridge improves texture and flavor.

Alternatives

• Lighter dressing: Use all Greek yogurt instead of sour cream. Add a splash of olive oil for silkiness.
• Dairy-free version: Swap in a thick vegan yogurt or a cashew cream. Adjust with lemon juice and vinegar for brightness.
• Herb swaps: Try chives, parsley, mint, or a mix. Dill is classic, but variety keeps it interesting.
• Add-ins: Toss in thinly sliced radishes for peppery crunch, cherry tomatoes for juiciness, or capers for briny notes.
• Spice it up: Add a pinch of red pepper flakes, cracked pepper, or a dash of smoked paprika.
• German-style twist: Skip the mustard and lemon, use more vinegar, and add a pinch of caraway seeds.

FAQ

Can I make this salad ahead of time?

Yes.

Make it up to 12 hours in advance for best results. Keep it chilled and stir before serving. If it thins out, add a spoonful of yogurt or sour cream to tighten the dressing.

What cucumbers work best?

English or Persian cucumbers are ideal because they have thin skins and fewer seeds.

If using standard cucumbers, peel them and scoop out the seeds to avoid excess water.

Do I have to use both sour cream and yogurt?

No. You can use all sour cream for richness, all yogurt for a lighter option, or a mix. Mayo adds extra body and a classic deli-style flavor if you prefer.

How do I keep the salad from getting watery?

Salt the cucumbers and let them rest before dressing.

Pat them dry, and don’t skip the chill time. If the salad loosens later, simply stir and add a bit more creamy base.

Is there a low-sugar version?

Yes. Omit the sugar or use just a pinch.

You can also use a drop of honey or a sugar substitute. Taste as you go and balance with extra lemon if needed.

Can I use dried dill?

You can. Use about one-third the amount of dried dill compared to fresh.

Let the salad rest a bit longer so the dried herbs can hydrate and flavor the dressing.

What can I serve it with?

This salad pairs well with grilled chicken, salmon, burgers, sausages, or falafel. It’s also great with sandwiches, wraps, or alongside roasted potatoes.

Wrapping Up

Creamy cucumber salad is one of those timeless sides that always earns a spot at the table. It’s crisp, cool, and incredibly easy to make with everyday ingredients.

With a few smart steps—like salting the cucumbers and letting the salad chill—you get a dish that’s as reliable as it is refreshing. Keep this recipe in your back pocket for busy nights, potlucks, or anytime you want a fresh, creamy boost to your meal.