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    Home » Vegetable Recipes » Creamy Cucumber Salad

    Creamy Cucumber Salad

    Last updated: Aug 22, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This creamy cucumber salad is made with sour cream, vinegar, and dill. Simple flavors that combine together into a truly delicious summer salad.

    It's the perfect summer side dish, and you can make it ahead of time and chill it until ready to serve.

    Creamy cucumber salad with sour cream served in a bowl.

    This tasty salad is one of the summer's little pleasures. Much like cold watermelon, fresh raspberries, and chilled soups (such as gazpacho).

    There's something special about the combination of cucumbers and sour cream. The cucumbers are cool and fresh, the sour cream rich and creamy. And when you add vinegar and dill, you get a wonderfully flavorful salad that goes nicely with a wide variety of meals.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this creamy cucumber salad. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Sour cream: I recommend using full-fat sour cream in this recipe. I tried it once with Greek yogurt and felt it was a bit too tangy.

    White wine vinegar: Champagne vinegar also works. I'm not a fan of using distilled white vinegar - it's too harsh and acidic.

    Dill weed: I know that some people really dislike this herb. If you're one of them, simply omit it. Or add a bit of fresh parsley instead. If you like dill, please use it! It adds a wonderful layer of flavor to this salad.

    Cucumber: It's best (but not mandatory) to use firm English cucumbers.

    Red onion: Try to slice it thinly. It's not as sharp as white or yellow onions, but you still don't want to bite into big chunks of it.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty.

    Instructions

    Making this creamy cucumber salad is easy! It's such a simple salad. Scroll down to the recipe card for the details. Here are the basic steps:

    Cucumber and onion slices are mixed with a simple dressing of sour cream, vinegar, and salt.

    Then they are allowed to macerate in the fridge for a few hours.

    That's it! And the result is incredible. Tasty, refreshing, and the perfect side to grilled meats and seafood.

    A four-photo collage showing the steps for making a creamy cucumber salad with sour cream.

    Expert tip

    I strongly recommend using English cucumbers in this recipe. English cucumbers are elongated cucumbers that come wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and they are firmer and not as watery.

    Although English cucumbers will produce superior results, if you can't get them, regular cucumbers are fine.

    Frequently asked questions

    Can I omit the dill?

    Sure! Although dill greatly enhances the flavor of this salad, if you don't like it, you can certainly omit it. Try adding chopped cilantro instead, or - for a milder flavor - chopped parsley.

    Can I use Greek yogurt instead of sour cream?

    Yes. Plain Greek yogurt will work. But it won't be as tasty, in my opinion. Greek yogurt has more tang and less fat than sour cream, making it not as flavorful.

    If you use reduced-fat Greek yogurt, I recommend adding a tablespoon of light olive oil to the dressing.

    Can you make this salad with mayonnaise?

    Sure. You can replace the sour cream in this recipe with mayonnaise if you prefer. Or use half sour cream and half mayonnaise.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • As mentioned above, if you're not a fan of dill, you can use other herbs instead. Good candidates include cilantro and parsley.
    • Rather than using just sour cream, you can use half mayonnaise and half sour cream in the dressing.
    • Use freshly squeezed lemon juice instead of vinegar.

    Serving suggestions

    This is such a versatile side dish that goes with anything, really. I often serve it as an easy side to any of the following main dishes:

    • Grilled hamburgers
    • Grilled skirt steak
    • Cajun chicken
    • Baked salmon

    Storing leftovers

    You can keep this salad in the fridge for 3-4 days, in an airtight container. Mix it again before serving. I find it actually tastes better the second day, after the flavors have had a chance to meld.

    Creamy cucumber salad with onions, dill and sour cream, served in a glass bowl.

    Related recipes

    • Asparagus Salad
    • Broccoli Salad
    • Caprese Salad
    • Arugula Salad

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Cucumber Salad
    4.98 from 128 votes
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    Creamy Cucumber Salad with Sour Cream

    Refreshing creamy cucumber salad is made with sour cream, vinegar and dill. It's the perfect summer side dish, and you can make it ahead of time and chill.
    Prep Time15 mins
    Rest time1 hr
    Total Time1 hr 15 mins
    Course: Salad
    Cuisine: American
    Servings: 3 servings
    Calories: 60kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • ¼ cup full-fat sour cream
    • 1 tablespoon white wine vinegar
    • 2 tablespoons chopped dill weed
    • 1 large English cucumber, thinly sliced (12 oz)
    • ½ small red onion, thinly sliced (or chopped)
    • ½ teaspoon Diamond Crystal kosher salt (not fine salt)
    • ¼ teaspoon freshly ground black pepper

    INSTRUCTIONS

    • In a large bowl, mix together the sour cream, vinegar, and dill.
    • Add the cucumbers and the onions and mix well.
    • Cover with plastic wrap and refrigerate for one hour.
    • Before serving, sprinkle with the salt and pepper and mix again.

    WATCH THE VIDEO:

    NOTES

    English cucumbers are the elongated cucumbers that come wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and they are firmer and not as watery. If you can't get English cucumbers, regular cucumbers are fine.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 60kcal | Carbohydrates: 6g | Protein: 1.6g | Fat: 3.5g | Saturated Fat: 2.7g | Sodium: 198mg | Fiber: 1g | Sugar: 2g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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