There’s something about a cold, creamy cucumber salad that just hits differently on a hot day. This one comes together in minutes, uses a handful of simple ingredients, and honestly tastes better than anything you’d find at a deli counter. It’s refreshing, a little tangy, and the kind of dish that disappears fast at any gathering.
If you’ve never made a creamy cucumber salad from scratch, you’re in for a treat. It’s one of those recipes that looks like you put in way more effort than you actually did—cool, crisp cucumbers wrapped in a silky, herb-flecked dressing that’s tangy, garlicky, and just rich enough. The kind of side dish that quietly steals the show.
Table of Contents
Why You’ll Love This Creamy Cucumber Salad
- Ready in 10 minutes – No stove, no oven, no stress.
- Made with everyday ingredients – Nothing you’d have to hunt down at a specialty store.
- Endlessly flexible – Works as a side dish, a potluck contribution, or a light lunch on its own.
- Crowd-pleaser every time – Creamy, tangy, and refreshing — it never lasts long on the table.
Ingredients
You only need a few things to pull this together — nothing fancy, just good basics.
- Cucumbers – Garden cucumbers are my personal pick, but English, Persian, or standard grocery-store cucumbers all do the job. If yours are wax-coated or have thick skin, go ahead and peel them first.
- Onion – Red onion is my go-to for the color and mild sweetness it brings. Vidalia or sliced green onions work too if you prefer something gentler.
- Sour Cream – This is what gives the dressing that thick, tangy backbone. Full-fat Greek yogurt is a solid swap, though it’ll taste a bit sharper — if you go that route, skip the lemon juice.
- Lemon Juice – Just a splash to balance the richness of the sour cream and keep things bright.
- Garlic – Fresh is always better, but pre-minced or garlic powder will get you there too.
- Dill – Fresh or frozen dill both work beautifully here. No dill on hand? Chopped parsley or chives make a fine substitute.
How to Make It
Mix the dressing – In a small bowl, stir together the sour cream, lemon juice, garlic, dill, salt, and pepper until smooth. Set it aside.
Slice the cucumbers and onion – Thin slices work best, around 1/8″ if you have a mandoline. A sharp knife works just as well. Add them to your serving bowl.
Toss and serve – Pour the dressing over the cucumbers and onion, then mix until everything is evenly coated. Taste and adjust seasoning as needed, then serve right away.
Pro Tip
Hold off on adding the dressing until you’re ready to eat. Salt pulls moisture out of cucumbers, so the salad stays at its crispest within the first 2–3 hours after mixing.
Make-Ahead & Storage
- To make ahead: Slice the cucumbers and onion and prepare the dressing up to a day in advance. Keep them in separate containers in the fridge and combine right before serving.
- Storing leftovers: Best enjoyed within 2–3 hours of dressing. If you have leftovers, store them in an airtight container for up to one day. The cucumbers will soften and release some liquid — just drain it off, stir everything, and season again to taste.
Creamy Cucumber Salad
Ingredients
- 2 large cucumbers thinly sliced
- ¼ medium red onion thinly sliced
- ½ cup sour cream
- 1 tbsp fresh lemon juice
- 1 clove garlic minced
- 2 tbsp fresh dill chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl, whisk together sour cream, lemon juice, garlic, dill, salt, and pepper until smooth.
- Thinly slice cucumbers and red onion and place them in a large serving bowl.
- Pour the dressing over the cucumbers and onion and toss until evenly coated.
- Taste and adjust seasoning as needed. Serve immediately.
Notes
Nutrition Facts
- Calories: 325 kcal
- Carbohydrates: 28 g
- Protein: 12 g
- Fat: 18 g
- Saturated Fat: 6 g
- Cholesterol: 45 mg
- Sodium: 520 mg
- Potassium: 310 mg
- Fiber: 3 g
- Sugar: 8 g
- Vitamin A: 420 IU
- Vitamin C: 12 mg
- Calcium: 110 mg
- Iron: 2.1 mg
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