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    Home » Vegetable Recipes » Creamy Cucumber Salad

    Creamy Cucumber Salad

    Last updated: Jul 16, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This creamy cucumber salad is made with sour cream, vinegar, and dill. These simple flavors combine into a delicious and refreshing 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 summer's pleasures, much like cold watermelon, frozen yogurt, and chilled soups such as gazpacho or cold tomato soup.

    There's something special about the combination of cucumbers and sour cream. The cucumbers are cool and fresh, and the sour cream is rich and creamy.

    When you add vinegar and dill, you get a wonderfully flavorful salad that pairs beautifully with a wide variety of meals.

    Jump to:
    • Ingredients
    • Variations
    • Creamy Cucumber Salad Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Cucumber 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.
    • White wine vinegar: Champagne vinegar also works. I don't recommend distilled white vinegar. It's too acidic.
    • Dill weed: I know that some people dislike this herb. If you're one of them, simply omit it. You can add cilantro or parsley instead. As you can see in the photo below, I often use cilantro.
    • Cucumber: It's best (but not mandatory) to use 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 by half.
    The ingredients needed to make a creamy cucumber salad.

    Variations

    • As mentioned above, if you're not a fan of dill, you can use other herbs instead. I sometimes replace it with cilantro or parsley.
    • Instead of just sour cream, you can use half mayonnaise and half sour cream in the dressing.
    • Sometimes I use freshly squeezed lemon juice or lime juice instead of vinegar.
    • When I don't have red onions on hand, I use yellow onions. They're a bit sharper, but they still work in this recipe.

    Creamy Cucumber Salad Instructions

    Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:

    • In a large bowl, mix the sour cream, vinegar, and dill. (Photo 1).
    • Slice the cucumbers and chop the onions. (Photo 2).
    • Add the cucumbers and onions to the dressing. (Photo 3).
    • Mix well. (Photo 4).
    • Cover with plastic wrap and refrigerate for one hour.
    • Before serving, sprinkle the salad with salt and pepper and remix it.
    A four-photo collage showing the steps for making a creamy cucumber salad with sour cream.

    Expert Tip

    I recommend using English cucumbers in this recipe. English cucumbers are elongated cucumbers wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and are firmer and less watery.

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

    An English cucumber and a regular cucumber on a white plate.

    Recipe FAQs

    Can I omit the dill?

    Yes. Dill greatly enhances the flavor of this salad, but if you don't like it, you can omit it. Try chopped cilantro instead, as I often do, or chopped parsley for a milder flavor.

    Can I use Greek yogurt instead of sour cream?

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

    It's best to use whole-milk Greek yogurt. If you use reduced-fat Greek yogurt, I recommend adding a tablespoon of mild olive oil to the dressing.

    Can you make this salad with mayonnaise?

    Yes. You can replace the sour cream with mayonnaise or use half sour cream and half mayonnaise.

    Serving Suggestions

    This salad is a versatile side dish that goes with a variety of main courses. I often serve it with one of the following:

    • Grilled hamburgers
    • Grilled skirt steak
    • Cajun chicken
    • Baked salmon
    • Keto-fried pork chops
    • Shrimp and sausage
    • Meatballs without breadcrumbs

    Storing Leftovers

    You can keep this salad in the fridge, in an airtight container, for 3-4 days. Remix it before serving. It 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.

    More Cucumber Recipes

    • Cucumber water served in a pitcher and in a glass.
      Cucumber Water
    • Cucumber tomato salad served on a white plate with a striped napkin.
      Cucumber Tomato Salad
    • Asian cucumber salad served with chopsticks.
      Asian Cucumber Salad

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Creamy cucumber salad with sour cream served in a glass bowl.
    4.98 from 142 votes
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    Creamy Cucumber Salad

    This 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 minutes mins
    Rest time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Salad
    Cuisine: American
    Servings: 3 servings
    Calories: 60kcal
    Author: Vered DeLeeuw
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    Ingredients

    • ¼ cup sour cream full-fat
    • 1 tablespoon white wine vinegar
    • 2 tablespoons chopped dill weed chopped
    • 1 large English cucumber thinly sliced (12 oz)
    • ½ small red onion thinly sliced (or chopped)
    • ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of any other salt)
    • ¼ teaspoon black pepper freshly ground

    Instructions

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

    Video

    Notes

    • English cucumbers are elongated cucumbers wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers and are firmer and less watery. If you can't get English cucumbers, regular cucumbers are fine.
    • You can keep this salad in the fridge, in an airtight container, for 3-4 days. Mix it again before serving. I find it actually tastes better the second day after the flavors have had a chance to meld.

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    Nutrition per Serving

    Serving: 0.3recipe | Calories: 60kcal | Carbohydrates: 6g | Protein: 1.6g | Fat: 3.5g | Saturated Fat: 2.7g | Sodium: 198mg | Fiber: 1g | Sugar: 2g
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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.

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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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      Recipe Rating




    1. Heidi

      September 21, 2023 at 5:27 am

      5 stars
      Used lemon juice instead of vinegar. Loved it! So creamy and refreshing. Perfect with your grilled chicken breast.

      Reply
      • Vered DeLeeuw

        September 21, 2023 at 4:22 pm

        Glad you liked this salad, Heidi! Thank you for leaving a comment.

        Reply

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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.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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