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Creamy Cucumber Salad

This Creamy Cucumber Salad is a refreshing side dish made with crisp cucumbers, thinly sliced onions, and a tangy, creamy dill dressing. It’s cool, crunchy, and incredibly easy to prepare—perfect for summer barbecues, picnics, potlucks, or as a light side with grilled meats.

Recipe Details

  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6

Ingredients

For the Salad

  • 2 large English cucumbers (or 4–5 small cucumbers), thinly sliced
  • ½ small red onion, thinly sliced
  • 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
  • 1 tablespoon chopped fresh parsley (optional)

For the Creamy Dressing

  • 1 cup (240 g) sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon white vinegar or fresh lemon juice
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Cucumbers

  1. Wash the cucumbers thoroughly.
  2. Slice them into thin rounds (about â…› inch thick).
  3. If using regular cucumbers with large seeds, peel them if desired.

Optional: Sprinkle the cucumber slices with 1 teaspoon of salt and let them sit in a colander for 20–30 minutes to draw out excess moisture. Pat dry with paper towels before using.

Step 2: Make the Dressing

In a medium bowl, whisk together:

  • Sour cream
  • Mayonnaise
  • Vinegar or lemon juice
  • Sugar (if using)
  • Dijon mustard
  • Garlic
  • Salt
  • Black pepper

Stir until smooth and creamy.

Step 3: Assemble the Salad

  1. In a large bowl, combine the cucumbers, red onion, dill, and parsley.
  2. Pour the dressing over the vegetables.
  3. Toss gently until everything is evenly coated.

Step 4: Chill

Cover and refrigerate for 30 minutes before serving to allow the flavors to blend.

Serving Suggestions

This creamy cucumber salad pairs wonderfully with:

  • Grilled chicken
  • Barbecue ribs
  • Hamburgers
  • Fried chicken
  • Baked salmon
  • Roasted potatoes
  • Corn on the cob
  • Sandwiches and wraps

Tips for Success

  • Use English cucumbers for fewer seeds and a thinner skin.
  • Salting the cucumbers beforehand helps prevent a watery salad.
  • Fresh dill provides the best flavor, but dried dill works well too.
  • For the best texture, prepare the salad the same day you plan to serve it.

Variations

Greek-Inspired Cucumber Salad

Add:

  • Crumbled feta cheese
  • Cherry tomatoes
  • Kalamata olives
  • Fresh oregano

Ranch Cucumber Salad

Replace the Dijon mustard with 1 tablespoon ranch seasoning.

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Avocado Cucumber Salad

Fold in 1 diced ripe avocado just before serving.

Bacon Cucumber Salad

Sprinkle with ½ cup crispy crumbled bacon for extra flavor and crunch.

Light Version

Substitute plain Greek yogurt for the sour cream and mayonnaise for a lighter, protein-rich dressing.

Storage

  • Refrigerator: Store in an airtight container for up to 2 days.
  • Stir before serving, as the dressing may separate slightly.
  • Freezing is not recommended, as the cucumbers will become watery after thawing.

Nutrition (Approximate Per Serving)

  • Calories: 145
  • Carbohydrates: 6 g
  • Protein: 2 g
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Cholesterol: 25 mg
  • Sodium: 220 mg
  • Fiber: 1 g
  • Sugar: 3 g

Why You’ll Love This Recipe

  • Crisp, cool cucumbers coated in a rich, tangy dressing.
  • Quick and easy to make with simple ingredients.
  • Perfect for picnics, barbecues, and summer meals.
  • Fresh dill and garlic add bright, classic flavor.
  • A refreshing side dish that complements almost any main course.
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