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Home > Side Dish > Creamy Cucumber Salad

Creamy Cucumber Salad

Modified: Jul 23, 2024 · Published: Apr 6, 2023

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cucumber salad in creamy sour cream dressing in bowl with text

This creamy cucumber salad is so creamy, easy to make, and the perfect salad for picnics, potlucks, or summer grilling. It has a crisp, crunchy texture with tangy rich flavors from the sour cream dressing.

It’s ready in 10 minutes and made using cucumbers, red onion, tangy sour cream, creamy mayonnaise, vinegar, fresh dill, and garlic powder. If you prefer a light version of this salad, try this cool and crunchy cucumber dill salad.

If you are in the mood for a light snack, try this creamy, light, refreshing cucumber cream cheese sandwich.

cucumber salad in creamy sour cream dressing in bowl
Jump to:
  • Why we love this creamy dill cucumber salad
  • Ingredients
  • How to make it
  • How to store
  • Common questions
  • 📋Creamy Cucumber Salad
  • Recipe Notes

Why we love this creamy dill cucumber salad

  • It’s a simple salad that packs a punch of flavors.
  • It’s very quick to make, and comes together in 10 minutes.
  • Uses simple ingredients, I bet you most probably have the ingredients in your kitchen.
  • It’s the perfect side dish for picnics, potlucks, or summer grilling. Next to chimichurri grilled chicken, and grilled tilapia this salad is delicious!
  • With crisp, crunchy cucumbers, fresh dill, red onion, and sour cream dressing the texture of this salad is absolutely spot on.
  • This creamy cucumber salad is easy to make with very little fuss.

Ingredients

Here’s what you’ll need-

  • English cucumber
  • Red onion
  • Fresh dill
  • Sour cream
  • Mayonnaise
  • Red wine vinegar
  • Garlic powder
  • Pepper
  • Salt
  • Sugar
all ingredients for creamy cucumber salad

All ingredients exact measurements are mentioned in recipe card below.

  1. Cucumber – Long English cucumbers are great as they have thin skin. You don’t have to peel the skin, although you can peel if you prefer.
  2. Red onion – adds great texture and flavor to the salad. You can use white onion, yellow onion, or purple onion instead of red onion, whichever is available.
  3. If you prefer to take off the bit of the onion, soak sliced onion in cold water for a couple of minutes, drain completely and pat dry before adding to the salad.
  4. Fresh dill – fresh dill tastes best. Dried dill can be used as a last resort only if you can’t get your hands on fresh dill. Substitute 1 teaspoon of dried dill for every 1 tablespoon of fresh dill.
  5. Sour cream – the main ingredient for the salad dressing. The cream tang flavor of sour cream when combined with cool cucumbers, it’s the best!
  6. Mayonnaise – add a rich creamy taste to the salad.
  7. Garlic powder – gives it a touch of savory note and helps in balancing the creamy sweet taste of the dressing.
  8. Red wine vinegar – add brightness to the salad. Each person has a flavor profile they like – if you think red wine vinegar alters the taste of the dressing (a bit), you can substitute with freshly squeezed lemon juice or distilled white vinegar.
  9. Sugar – for a touch of sweetness.
  10. Salt and pepper – to taste.

How to make it

Prep vegetables. Wash the cucumber and pat dry completely. Cut into thin slices. If you prefer to peel cucumbers you can peel the skin off.

slicing cucumber for salad

Cut red onions into thin slices.

Finely chop fresh dill leaves.

prepping vegetables for cucumber salad

Make dressing. In a large bowl add sour cream, mayonnaise, red wine vinegar, garlic powder, pepper, salt, and sugar. Whisk well.

making sour cream dressing for cucumber salad

Toss salad. Add sliced cucumbers, sliced onion, and chopped dill leaves to the dressing. Gently toss the salad well. Serve immediately or refrigerator for 30 minutes to develop flavors.

picture collage of making cucumber salad

Jo’s tip – to prevent the salad from getting watery, scarp seeds off the cucumber. Cut the cucumber lengthwise half, and using a spoon scrape the seeds off. Cut into slices and use to make a salad.

You can also salt cucumber, let it rest for a few minutes, drain all liquid and pat dry completely then use in salad.

How to store

This creamy cucumber salad tastes best the same day it’s made.

However, it will last for 3 to 4 days when stored in an airtight container in the refrigerator.

Remember as salad rests it will turn soggy as cucumbers will continue to release liquid. The cucumber will also lose it’s crisp, crunchy texture as it rests in the sour cream dressing.

I do not recommend freezing the salad, the texture will become unappealing.

close up view of creamy dill cucumber salad

Common questions

What cucumbers are best for creamy dill cucumber salad?

You can use any type of cucumber for this salad. I prefer English cucumbers, long cucumbers are best as it has thin skin.
Feel free to use Persian cucumbers, garden cucumbers, or even cocktail cucumbers can be used.

Do I have to peel the skin off before using in the salad?

You don’t have to peel the skin, although if you prefer to skin off you can peel.

What’s the substitute for cream cheese?

Sour cream gives this salad the essential slightly tangy, creamy texture. The sour cream and cucumber combo is the best. However, if you want to substitute sour cream, you can use Greek yogurt. Using Greek yogurt makes this salad light, and comparatively health-ish.

Can I freeze creamy cucumber salad?

I won’t recommend freezing this salad.  The texture of the salad will be unappealing.

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close up view of creamy dill cucumber salad
close up view of creamy dill cucumber salad
5 from 1 vote

📋Creamy Cucumber Salad

Jyothi Rajesh
This creamy cucumber salad is so creamy, easy to make, and the perfect salad for picnics, potlucks, or summer grilling. This refreshing summer staple has a crisp, crunchy texture with tangy rich flavors from the sour cream dressing. It’s ready in 10 minutes and uses simple ingredients like crisp cucumbers, red onion, tangy sour cream, creamy mayonnaise, vinegar, fresh dill, and garlic powder.
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Prep Time 10 minutes mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 116

Ingredients
  

  • 3 long English cucumbers thinly sliced
  • 1 medium red onion thinly sliced
  • 2 tablespoons fresh dill finely chopped
  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon red wine vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon sea salt
  • 1 teaspoon sugar

Instructions
 

  • Wash the cucumber and pat dry completely. Cut into thin slices. If you prefer to peel cucumbers you can peel the skin off.
  • Cut red onions into thin slices.
  • Finely chop fresh dill leaves.
  • In a large bowl add sour cream, mayonnaise, red wine vinegar, garlic powder, pepper, salt, and sugar. Whisk well.
  • Add sliced cucumbers, sliced onion, and chopped dill leaves to the dressing. Gently toss the salad well. Serve immediately or refrigerator for 30 minutes to develop flavors.

Video

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 116kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 200mgPotassium: 218mgFiber: 1gSugar: 4gVitamin A: 265IUVitamin C: 4mgCalcium: 44mgIron: 0.4mg
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!

Recipe Notes

Tip – to prevent the salad from getting watery, scarp seeds off the cucumber. Cut the cucumber lengthwise half, and using a spoon scrape the seeds off. Cut into slices and use to make a salad.

You can also salt cucumber, let it rest for a few minutes, drain all liquid and pat dry completely then use in salad.

Created by Jyothi Rajesh

Thank you for stopping by.

I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.

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    Comments & Reviews

  1. Cathy says

    November 17, 2024 at 9:23 am

    5 stars
    It was delicious! I halved the recipe (just my husband and I). Other than that, did not change a thing.

    Reply
    • Jyothi Rajesh says

      November 19, 2024 at 2:45 pm

      So glad to hear you loved the recipe, Thank you Cathy!

      Reply

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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