Here’s a classic, refreshing, creamy cucumber salad—cool, tangy, and perfect for summer dinners, BBQs, or as a crisp side dish. It’s super easy and uses simple ingredients.
Creamy Cucumber Salad
Ingredients
- 2 large cucumbers (peeled or unpeeled, thinly sliced)
- 1/2 small red or white onion, thinly sliced (optional)
- 1 cup sour cream (or 1/2 sour cream + 1/2 mayo)
- 2 tbsp white vinegar (or lemon juice)
- 1–2 tsp sugar (to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1–2 tbsp fresh dill, chopped (optional but highly recommended)
Instructions
1. Prepare the cucumbers
Thinly slice the cucumbers. If they’re extra juicy, you can sprinkle them with ½ tsp salt, let sit 10 minutes, then pat dry—this keeps the salad from getting watery.
2. Make the creamy dressing
In a bowl, mix together:
- Sour cream
- Vinegar or lemon juice
- Sugar
- Salt
- Pepper
- Garlic powder
- Dill (if using)
Taste and adjust sweetness or tanginess.
3. Combine
Add the cucumbers (and onion, if using) to the dressing. Toss gently until evenly coated.
4. Chill
Refrigerate for 30 minutes before serving for best flavor.
Tips
✨ Use English or Persian cucumbers for fewer seeds and less water.
✨ Add crunch with thin-sliced radishes.
✨ Make it lighter by using Greek yogurt instead of sour cream.
✨ Add herbs like chives, parsley, or mint for a twist.
If you’d like, I can also give you a German creamy cucumber salad (Gurkensalat) or a cucumber-dill ranch version!
