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Creamy Cucumber Salad

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Total Time: 20 minutes (plus 1 hour chilling)
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 1 hour (minimum)
Difficulty: Easy
Intensity: Low Effort / Minimal Cooking
Yield: 6 servings
Category: Side Dish, Salad, Picnic Food

Introduction

This Classic Creamy Cucumber Salad is the epitome of a refreshing, make-ahead side dish. With its crisp cucumbers, sharp red onion, and a tangy, herb-flecked dressing, it’s a versatile companion to grilled meats, hearty sandwiches, and summer potlucks. The secret lies in salting the cucumbers first to draw out excess water, ensuring your salad stays creamy and never watery. It’s a no-cook recipe that comes together in minutes but benefits immensely from a rest in the fridge, allowing the flavors to meld into something truly greater than the sum of its parts.

Equipment Needed

  • Large mixing bowl (2 if possible)

  • Colander

  • Clean kitchen towel or paper towels

  • Small mixing bowl or measuring jug for dressing

  • Whisk or fork

  • Sharp knife and cutting board

  • Measuring spoons and cups

Ingredients

For the Salad:

  • 2 large English cucumbers (or 4-5 smaller garden cucumbers), thinly sliced

  • 1 tsp kosher salt, for sweating

  • ½ medium red onion, very thinly sliced

  • 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)

For the Creamy Dressing:

  • ¾ cup (180g) full-fat sour cream

  • ¼ cup (60g) mayonnaise

  • 2 tbsp white vinegar or apple cider vinegar

  • 1 tbsp granulated sugar

  • ½ tsp freshly ground black pepper

  • ½ tsp kosher salt (adjust to taste)

Optional Garnish:

  • A sprinkle of paprika or extra dill

  • Freshly cracked black pepper

Step-by-Step Instructions

Step 1: Prepare and Salt the Cucumbers

Wash and dry the cucumbers. Using a sharp knife or mandoline, slice them into very thin rounds, about 1/8-inch thick. Place the slices in a large colander set over a bowl or in the sink. Sprinkle evenly with 1 teaspoon of kosher salt and gently toss to coat. Let the cucumbers sit for 15-20 minutes. This crucial step draws out excess liquid, preventing a watery salad.

Step 2: Make the Dressing

While the cucumbers rest, prepare the dressing. In a small bowl, combine the sour cream, mayonnaise, vinegar, sugar, pepper, and ½ teaspoon salt. Whisk vigorously until the mixture is completely smooth and creamy. Taste and adjust seasoning—you may want a touch more salt, sugar, or vinegar depending on your preference. Set aside.

Step 3: Rinse and Dry

After the cucumbers have rested, you’ll see a pool of liquid at the bottom of the bowl. Rinse the cucumber slices thoroughly under cold running water to remove the excess salt. This step is important so your salad isn’t overly salty.
Next, pat the cucumbers very dry. This is key! Use a clean kitchen towel or several layers of paper towels to squeeze and blot out as much remaining moisture as possible. Transfer the dried cucumbers to a large, clean mixing bowl.

Step 4: Combine the Salad

Add the thinly sliced red onion and fresh dill to the bowl with the cucumbers. Pour the creamy dressing over the top. Using a large spoon or spatula, gently fold everything together until the cucumbers and onions are evenly and generously coated in the dressing.

Step 5: Chill and Serve

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. For the best flavor, aim for 2-3 hours. This chilling time allows the sharpness of the onion to mellow and the flavors to fully develop.

When ready to serve, give the salad a gentle stir, transfer to a serving dish, and garnish with a sprinkle of paprika or more fresh dill.

Chef’s Notes & Tips

  • Cucumber Choice: English (hothouse) cucumbers are ideal as they have fewer seeds and thinner skins. If using garden cucumbers with thicker, waxier skins, consider peeling them first.

  • Make it Lighter: Substitute the sour cream and mayonnaise with an equal amount of plain Greek yogurt for a higher-protein, tangier version.

  • Flavor Twists: Add a tablespoon of chopped fresh chives or parsley. For a hint of garlic, add a small minced clove to the dressing.

  • Do-Ahead: This salad is perfect for making up to a day in advance. Store covered in the refrigerator; the flavors improve over time. It’s best consumed within 2 days.

Nutrition Information

Please note: Nutritional information is an estimate based on the ingredients listed and standard calculations. It may vary based on specific brands and portion sizes.

Per Serving (approximately ¾ cup):

  • Calories: 150 kcal

  • Total Fat: 13g

  • Saturated Fat: 4.5g

  • Cholesterol: 20mg

  • Sodium: 450mg

  • Total Carbohydrates: 7g

  • Dietary Fiber: 1g

  • Sugars: 5g

  • Protein: 2g

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