Creamy Cucumber Salad is a cool, crunchy side dish made with fresh cucumbers, red onions, and a tangy, creamy dressing. This easy and delicious salad is perfect for hot days, BBQs, potlucks, and weeknight dinners. It’s quick to make and even better when chilled.
History of Creamy Cucumber Salad Recipe:
Creamy Cucumber Salad has its roots in Central and Eastern Europe, where fresh cucumbers have long been a staple of warm-weather meals. German, Polish, Hungarian, and Scandinavian cuisines all offer versions of this salad, typically made with sour cream, vinegar, and fresh dill. Over time, it became popular in American kitchens, especially in the South and Midwest, where it’s a go-to dish for picnics, summer cookouts, and potluck tables. Its popularity comes from its simplicity, versatility, and ability to cool down a hot plate of grilled meat or spicy food.
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Creamy Cucumber Salad Recipe
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon sugar (optional)
- Salt and black pepper, to taste
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Prep the CucumbersThinly slice the cucumbers and place them in a bowl. If they’re too watery, sprinkle with a little salt and let them sit for 10 minutes. Drain excess moisture.
- Make the DressingIn a separate bowl, whisk together sour cream, mayonnaise, vinegar (or lemon juice), sugar, salt, and pepper.
- Combine and ChillAdd cucumbers and red onions to the dressing. Toss until well coated. Sprinkle with fresh dill if using. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Pair this salad with grilled meats, sandwiches, or spicy dishes.
- It’s excellent with BBQ chicken, steak, or as a light, tangy complement to rich mains.
- Use seedless cucumbers like English or Persian varieties for less moisture and better texture.
- Salt the cucumbers before mixing if you want a firmer bite—just let them sit with salt for 10 minutes, then drain.
- Thin, even slices help the dressing coat the cucumbers more evenly and give a better mouthfeel.
- Dill adds classic flavour, but parsley or chives can be used for a different twist.
- Greek yogurt is a great alternative to sour cream if you're looking for a lighter or higher-protein version.
- Make ahead and chill for at least 30 minutes to allow the flavours to blend beautifully.
- Avoid overmixing once the salad is dressed to prevent the cucumbers from becoming too soft.
- Customize the flavour by adding garlic powder, paprika, or crumbled feta cheese.
Tips for Creamy Cucumber Salad Recipe:
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Use English cucumbers or seedless cucumbers for less water and more crunch.
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Slice thinly and evenly for the best texture.
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Chill before serving to let flavors blend beautifully.
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Adjust to taste—add garlic, herbs, or even crumbled feta for variation.
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Serve cold for the most refreshing flavour.
FAQs Creamy Cucumber Salad Recipe:
Q: Can I make it ahead of time?
Yes! It actually tastes better after chilling for a few hours.
Q: How long can I store it?
Keep it in an airtight container in the fridge for up to 2 days.
Q: Can I use yogurt instead of sour cream?
Absolutely. Greek yogurt is a great lighter substitute.
Q: What if I don’t have dill?
You can skip it or substitute with parsley or chives.
Q: Can I add other vegetables?
Yes, thin-sliced radishes or tomatoes pair well.
Conclusion
Creamy Cucumber Salad is a quick, cool, and classic dish with crisp textures and creamy tang. It’s a must-have on your summer table—simple, refreshing, and full of flavor in every bite.