🥒 Creamy Cucumber Salad
Fresh • Creamy • Summer Favorite
🕒 Time
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Prep: 10 minutes
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Chill (recommended): 20–30 minutes
🍽 Yield
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4 servings
🧾 INGREDIENTS
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3 medium cucumbers, thinly sliced
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¼ small red onion, very thinly sliced (optional)
Creamy Dressing
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½ cup sour cream (or Greek yogurt for lighter version)
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2 tbsp mayonnaise (optional, for extra creaminess)
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1 tbsp white vinegar or apple cider vinegar
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1 tsp sugar (or honey / monk fruit to taste)
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½ tsp salt
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¼ tsp black pepper
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1 tbsp fresh dill, chopped (or 1 tsp dried dill)
👩🍳 INSTRUCTIONS
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Prep cucumbers
Slice cucumbers thin. For best texture, lightly salt them and let sit 10 minutes, then pat dry. -
Make dressing
In a bowl, whisk sour cream, mayo, vinegar, sugar, salt, pepper, and dill until smooth. -
Combine
Add cucumbers (and onion if using) to dressing and toss gently. -
Chill & serve
Refrigerate 20–30 minutes before serving for best flavor.
🍽 Serving Ideas
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BBQ and grilled meats
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Sandwiches or burgers
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Light lunch with bread or crackers
❓ Q & A
Q: How do I keep cucumber salad from getting watery?
A: Salt cucumbers first and drain excess liquid before mixing.
Q: Can I make it ahead of time?
A: Yes—best within 24 hours. Stir before serving.
Q: Can I make it healthier or low-carb?
A: Yes—use Greek yogurt and skip sugar or use monk fruit.
Q: Can I make it dairy-free?
A: Use dairy-free sour cream or mayo alternatives.
Q: What herbs work besides dill?
A: Parsley, chives, or mint work beautifully.
Q: How long does it last in the fridge?
A: 1–2 days (best fresh).
Q: Can I add extras?
A: Try:
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Cherry tomatoes
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Crumbled feta
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Thin-sliced radishes
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Lemon zest.