Creamy Cucumber Salad

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My Creamy Cucumber Salad Is So Good!

This creamy cucumber salad is one of my favorite easy sides to make with cucumbers. It’s coated in a simple dressing that adds flavor without overpowering the cucumber. It’s just sour cream, a splash of red wine vinegar, fresh dill, garlic, and red onions.

I tend to make cucumber salads a lot in the summer, and this recipe legit takes 5 minutes to chop, toss into a bowl, and mix.

Creamy Cucumber Salad Ingredients

• Cucumbers: I like to use English cucumbers because they’re thinner and have fewer seeds than regular cucumbers. However, you can use whatever type of cucumber you have on hand, like Persian cucumbers.
• Red onions: I prefer red onions in this salad because they’re slightly sweeter than white or yellow onions, but use whatever variety you have available.
• Sour cream: I usually go for full-fat sour cream, but you can use light or non-fat if that’s your preference. If you’re not a fan of sour cream, use Greek yogurt instead. If you prefer not to use any dairy in this recipe, you can make this with plain unsweetened coconut yogurt or almond yogurt.
• Dill: Fresh dill is best, but you can also use 1 teaspoon of dried dill if that’s all you have. Dried dill is stronger than fresh so don’t go too crazy with it.
• Red wine vinegar: If you don’t have red wine vinegar, the same amount of white wine vinegar, apple cider vinegar or lemon juice works.
• Seasonings: I add a little bit of sugar to balance the acidity, and season the salad very simply with garlic powder, salt and pepper.

Popular Additions

• Feta cheese: About ¼ cup of crumbled feta adds a little saltiness and extra creaminess.
• Sun-dried tomatoes: ¼ cup, finely chopped, brings a slightly sweet, chewy texture.
• Cherry tomatoes: ½ cup of halved cherry tomatoes is a great addition.
• Avocado: Dicing up one small avocado makes the salad even creamier and adds a little richness.
• Capers: A spoonful (about 1 tablespoon, drained) gives the salad a nice briny flavor.

How to Make Creamy Cucumber Salad

My Best Easy Creamy Cucumber Salad Tips

1. Thinly slice your cucumbers and onions. To get even slices, I recommend using a mandolin or even a vegetable peeler. If you don’t have one, just try and make the most even cuts you can with a knife.
2. Use fresh dill. Fresh dill has a much better flavor than dried dill. If you can’t find fresh dill, you can use dried, but you’ll need to use less since it’s more potent. Start with ¾ teaspoon and adjust to your taste.
3. Taste as you go. Be sure to taste the salad before serving and adjust the seasoning as necessary. You may want to add more salt, pepper, or vinegar, depending on your preferences.
4. Serve immediately. This creamy cucumber and onion salad is best served immediately after it’s made. If you let it sit for too long, the cucumbers will release water and make the salad soggy.

Serving Ideas

• Grilled Lemon Chicken
• Grilled Mediterranean Chicken Kabobs
• Grilled Shrimp Skewers
• Grilled Harissa Chicken
• Shish Tawook

More Summer Salad Recipes:

• Mediterranean Chopped Salad
• Mexican Street Corn Salad
• Tropical Fruit Salad
• Chickpea ‘Tuna’ Salad
• Tomato Avocado Cucumber Salad
• Avocado Mango Salad
• Strawberry Arugula Salad
• Watermelon Feta Salad
• Zucchini Salad
• Corn Tomato Avocado Salad
• Cauliflower Potato Salad

If you try this Creamy Cucumber Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Creamy Cucumber Salad recipe was originally published on June 1, 2022. The post has been updated to include helpful cooking tips and frequently asked questions.

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Review

Creamy Cucumber Salad Recipe

This Creamy Cucumber Salad is made with fresh dill, sour cream, and onions and is ready in 5 minutes!

5 from 753 votes

Author Yumna Jawad

Servings 4

Course Salads

Calories 89

Prep Time 5 minutes mins

Total Time 5 minutes mins

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Ingredients

  

1x2x3x

• ▢ ½ cup sour cream
• ▢ 3 tablespoons red wine vinegar
• ▢ 1 tablespoon chopped fresh dill
• ▢ 1 teaspoon granulated sugar optional
• ▢ ¼ teaspoon garlic powder
• ▢ Salt and pepper
• ▢ 2 large English cucumbers thinly sliced
• ▢ ¼ red onion thinly sliced

Instructions

• In a medium bowl, mix the sour cream, vinegar, dill sugar, and garlic powder until well combined. Taste and season with salt and pepper.
• Add the sliced cucumbers and red onions on top of the sour cream dressing and stir to coat.
• Serve immediately at room temperature or refrigerate for 1 hour before serving.

Equipment

• Mixing Bowl Set

Notes

Storage: Cucumber salad is best served immediately for the best quality. Cucumbers will start to weep and make the salad watery.

Nutrition

Calories: 89kcal, Carbohydrates: 9g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 17mg, Sodium: 21mg, Potassium: 274mg, Fiber: 1g, Sugar: 5g, Vitamin A: 344IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Low Calorie, Vegan

Cuisine American

Course: Salads