Creamy Cucumber Salad Recipe

Are you searching for that perfect side dish to cool you down on a sweltering summer day? Did you know that cucumber salads have been a popular choice for centuries due to their refreshing properties and versatility? This creamy cucumber salad recipe is your answer! It’s a stellar choice for BBQs, picnics, or even a quick weeknight dinner when you want something light yet satisfying. Packed with crisp cucumbers, aromatic fresh dill, and a luscious, tangy sour cream dressing, this classic comfort dish is the ideal companion to grilled meats, hearty mains, or as a standalone light meal. Prepare to impress your taste buds and your guests with this no-fuss, low-carb delight that comes together in a mere 10 minutes. Let’s dive into creating this refreshing masterpiece!

The beauty of this creamy cucumber salad lies in its simplicity and the vibrant flavors of its fresh ingredients. Gather these for a salad that screams summer!

• 2 large cucumbers: Choose firm, crisp cucumbers, preferably English or Persian varieties for fewer seeds and a delicate skin. Their cool, watery crunch is the foundation of this salad.
• 1/4 cup sour cream: The creamy base of our dressing. It brings a lovely tang and richness. For a lighter version, Greek yogurt works wonderfully.
• 2 tablespoons mayonnaise: Adds another layer of creaminess and a subtle richness. Feel free to adjust this ratio with the sour cream to your preference.
• 1 tablespoon fresh dill, chopped: This herb is the quintessential partner for cucumbers. Its delicate, anise-like flavor is indispensable. If fresh isn’t available, 1 teaspoon of dried dill can be substituted, though the fresh aroma is unmatched.
• 1 teaspoon fresh lemon juice: A touch of acidity to brighten all the flavors and cut through the richness of the dressing.
• 1/2 teaspoon granulated sugar (optional): Balances the tanginess. A small pinch can elevate the overall taste.
• Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing every ingredient.
• 1/4 cup red onion, thinly sliced (optional): Adds a zesty, sharp bite and a beautiful pop of color. Soak in cold water for 10 minutes to mellow its intensity if desired.

This recipe is incredibly fast! Compared to many summer salads that might involve roasting or extensive chopping, this creamy cucumber salad is ready in just 10 minutes. The minimal prep time makes it a lifesaver on busy days or when you need a last-minute side dish. No cooking is required, meaning no extra heat in your kitchen!

Begin by thoroughly washing your cucumbers. You can peel them if you prefer, but leaving the skin on adds a lovely green hue and extra nutrients. Slice the cucumbers thinly. A mandoline slicer is perfect for achieving uniform thickness, but a sharp knife works just as well. Aim for slices about 1/8 inch thick. If your cucumbers have large seeds, you might want to scoop them out before slicing. Place the sliced cucumbers in a colander set over a bowl. Sprinkle them lightly with salt and let them sit for about 10-15 minutes. This step is crucial as it draws out excess moisture, preventing a watery salad and ensuring the cucumbers retain a pleasant crispness.

While the cucumbers are draining, prepare your luscious dressing. In a medium bowl, whisk together the sour cream, mayonnaise, chopped fresh dill, and fresh lemon juice. Add the optional sugar if you like a hint of sweetness to balance the tang. Season generously with salt and freshly ground black pepper to your taste. Mix until smooth and well combined. Taste and adjust seasonings as needed – you might want a little more lemon juice for brightness or more salt to bring out the flavors.

Once the cucumbers have finished draining, gently press them with a paper towel to remove any remaining surface moisture. Discard the accumulated liquid. Add the prepared cucumbers to the bowl with the dressing. If you’re using red onion, add it now. Gently toss everything together until the cucumber slices are evenly coated with the creamy dressing. For the best flavor and texture, cover the bowl and refrigerate for at least 15-30 minutes. This allows the flavors to meld beautifully and ensures the salad is refreshingly cold.

This creamy cucumber salad is a delight for both the palate and your health goals. While exact values can vary based on ingredient brands and portion sizes, here’s a general overview per serving (assuming 4 servings):

• Calories: Approximately 150-180 kcal
• Fat: 12-15g (mostly from sour cream and mayonnaise)
• Carbohydrates: 5-7g
• Protein: 2-3g
• Fiber: 1-2g

It’s low in carbohydrates, making it a great option for those following ketogenic or low-carb diets. The cucumbers themselves are virtually fat-free and rich in water and electrolytes.

Want to make this salad even lighter without sacrificing taste? Here are some fantastic swaps:

• Greek Yogurt for Sour Cream/Mayonnaise: Substitute half or all of the sour cream and mayonnaise with plain Greek yogurt. It significantly cuts down on fat and calories while maintaining a rich, tangy profile. The protein boost is a bonus!
• Reduced-Fat Dairy: If you prefer to stick with sour cream and mayo, opt for their light or reduced-fat versions.
• Avocado Creaminess: For a dairy-free and heart-healthy option, blend half an avocado with a tablespoon of lemon juice and a pinch of garlic powder. Use this as a creamy binder instead of dairy.
• Vinegar for Lemon Juice: White wine vinegar or apple cider vinegar can be used if lemon juice isn’t available, offering a slightly different but still delicious tang.
• Herbs Galore: Don’t be afraid to add other fresh herbs like chives, parsley, or even a hint of mint for a unique twist.

This creamy cucumber salad is incredibly versatile. It’s the perfect cool and refreshing side dish for:

• Grilled Meats: Pairs beautifully with hamburgers, hot dogs, steaks, chicken, and ribs.
• Picnic Fare: A staple for any picnic basket, alongside fried chicken, potato salad, and sandwiches.
• Fish Dishes: Complements lighter fare like grilled salmon or pan-seared cod.
• Vegetarian Mains: Delicious with veggie burgers, stuffed peppers, or quiches.
• As a Light Lunch: Enjoy a larger portion on its own for a cool, low-carb meal.

To ensure your creamy cucumber salad is always a hit:

• Skipping the Salting Step: Forgetting to salt and drain the cucumbers can lead to a soggy, watery salad.
• Using Old or Mealy Cucumbers: Always choose firm, fresh cucumbers for the best crisp texture.
• Over-Mixing: Gentle tossing is key to avoid bruising the delicate cucumber slices.
• Not Chilling Enough: Letting the salad chill allows the flavors to meld and the salad to become truly refreshing.
• Using Dried Dill Incorrectly: If using dried dill, remember that it’s more potent than fresh. Use about 1/3 of the amount and be cautious not to overpower the salad.

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Be aware that the cucumbers will soften over time due to the dressing. For optimal freshness, you can store the dressing and drained cucumbers separately and combine them just before serving. If the salad becomes a bit watery upon reheating, gently drain off any excess liquid before serving.

Creamy Cucumber Salad Recipe

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• Author: Chef Emy

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Description

This creamy cucumber salad recipe is a refreshing and easy summer side dish, made with crisp cucumbers, fresh dill, and a tangy sour cream dressing. Ideal for BBQs, picnics, or quick family dinners, it’s a classic comfort dish that complements grilled meats and hearty mains. Make this light, low-carb salad in just 10 minutes!

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Ingredients

Scale 1x2x3x

• 2large cucumbers, thinly sliced
• ½small red onion, thinly sliced
• 1 cupsour cream
• 2 tablespoonsfresh dill, chopped (or1 tablespoondried dill)
• 1 tablespoonwhite vinegar or lemon juice
• 1 teaspoonsugar
• Salt and pepper, to taste

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Instructions

Notes

For a lighter version, replace sour cream with Greek yogurt.
Use a mandoline for even, thin cucumber slices.
Salting cucumbers beforehand helps reduce excess moisture.

Nutrition

• Calories: 110
• Sugar: 3g