Creamy Cucumber Salad

This creamy cucumber salad is the perfect refreshing side dish for summer meals, BBQs, or even a light lunch. It’s tangy, cool, and incredibly simple to whip up with just a few ingredients. With crisp cucumber slices coated in a rich sour cream dressing infused with dill and garlic, it brings a burst of freshness to any plate.

Why I Love This Recipe

I love how fast and fuss-free this recipe is. It’s ideal when I want something light but flavorful, especially on hot days. The creamy dressing is balanced by the acidity of vinegar and the freshness of dill. It’s also easy to make low-carb by swapping sugar with a sweetener like monk fruit. Whether I’m feeding a crowd or prepping for the week, this salad is a staple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 English cucumbers

• ½ cup sour cream

• 1 tbsp dill

• 2 tbsp white vinegar

• ½ tsp salt

• ¼ tsp garlic powder

• 1 tsp sugar

• ½ red onion (optional)

Directions

1. I start by peeling the cucumbers and slicing them into thin rounds.

2. I place the slices into a large bowl.

3. In a separate small bowl, I mix together the sour cream, dill, vinegar, salt, sugar, and garlic powder until smooth.

4. I pour the creamy dressing over the cucumbers and stir until every slice is well coated.

5. I chill the salad in the refrigerator for at least 1 hour before serving.

6. I serve it cold for the best taste and texture.

Servings and Timing

This recipe makes about 4 servings and takes approximately 10 minutes of prep time, with an additional 1 hour of chill time. Perfect for prepping ahead.

Variations

• Low-carb option: I replace the sugar with monk fruit sweetener or erythritol.

• Add crunch: Sometimes I toss in chopped radishes or celery for extra texture.

• Herb swap: If I’m out of dill, I use fresh parsley or chives for a different flavor twist.

• Spicy kick: A pinch of red pepper flakes adds a subtle heat that I enjoy.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 3 days. I never freeze it since cucumbers don’t hold their texture well after thawing. There’s no reheating needed—this salad is best served chilled.

FAQs

What kind of cucumbers work best for this salad?

I prefer English cucumbers because they’re seedless and have thinner skin, which means I don’t have to worry about bitterness or excess moisture.

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead or even the night before. The flavors meld beautifully, and it’s even tastier after chilling for a while.

How do I keep the cucumbers from getting watery?

I sometimes sprinkle a little salt on the cucumbers after slicing and let them sit for 10 minutes, then pat them dry before adding the dressing. It helps reduce extra moisture.

Can I use Greek yogurt instead of sour cream?

Absolutely. I’ve swapped in Greek yogurt for a lighter version, and it still tastes creamy and delicious with a bit more tang.

Is this salad keto-friendly?

Yes, when I use a keto-approved sweetener like monk fruit instead of sugar, it becomes a great low-carb option.

Conclusion

This creamy cucumber salad is my go-to when I need something cool, creamy, and incredibly easy. It’s light yet satisfying, and the flavors are always a hit at the table. Whether I’m hosting a summer gathering or just need a quick side, I know I can count on this recipe every time.