It’s 90 degrees outside, your AC is pretending it doesn’t know you, and the last thing you want is a heavy meal. Enter creamy cucumber salad—cool, crisp, and stupidly easy to make. It’s the MVP of side dishes, requiring zero cooking and barely any effort.
You’ll look like a kitchen genius while secretly knowing it took you five minutes. Who doesn’t love a recipe that’s crunchy, creamy, and impossible to mess up? If you’re still eating sad, un-dressed cucumbers, we need to talk.
What Makes This Recipe So Good
This isn’t just another soggy cucumber situation.
The magic lies in the balance: tangy sour cream, a hint of dill, and a squeeze of lemon to keep things bright. The cucumbers stay crisp because you salt them first (science, folks). It’s refreshing but indulgent, light but satisfying.
Plus, it pairs with everything—grilled chicken, burgers, or straight from the bowl at 2 AM. No judgment.
Ingredients
- 2 large cucumbers (or 4–5 Persian cucumbers)
- 1/2 cup sour cream (Greek yogurt works in a pinch)
- 1 tbsp lemon juice (bottled is fine, but fresh is elite)
- 1 tbsp fresh dill (or 1 tsp dried, but fresh is better)
- 1/2 tsp salt (plus extra for draining cucumbers)
- 1/4 tsp black pepper
- 1 small red onion (thinly sliced—optional but recommended)
Step-by-Step Instructions
- Slice the cucumbers thin (a mandoline saves time, but a knife works). Toss with 1/2 tsp salt and let them sit in a colander for 10 minutes.This drains excess water so your salad isn’t a soup.
- Rinse and pat dry. Unless you enjoy a salt bomb, rinse the cucumbers lightly and dry them with a towel.
- Mix the dressing. In a bowl, combine sour cream, lemon juice, dill, salt, and pepper.Taste it. Adjust. You’re the boss here.
- Toss everything together.Add cucumbers (and onions if using) to the dressing. Fold gently—no one likes bruised cucumbers.
- Chill for 30 minutes. This lets the flavors party together.Or eat it immediately if you’re impatient. We’ve all been there.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften over time, so this isn’t a meal-prep superstar.
FYI, if it gets watery, just drain the liquid and give it a quick stir.
Benefits of This Recipe
Besides being delicious? It’s low-carb, packed with hydration (cucumbers are 96% water), and the sour cream adds a protein punch. It’s also a sneaky way to eat more veggies without feeling like you’re on a diet.
The lemon juice gives you a vitamin C boost, and dill has antioxidants. Basically, it’s health food that doesn’t taste like punishment.
Common Mistakes to Avoid
- Skipping the salting step. Your salad will turn into a sad, watery mess.Don’t do it.
- Over-mixing. Be gentle, or you’ll crush the cucumbers into mush.
- Using old cucumbers. If they’re soft before you start, they’ll be gross after.Crisp is non-negotiable.
Alternatives
No sour cream? Greek yogurt is a great substitute. Vegan? Use coconut yogurt or a dairy-free mayo blend.
Add-ins like radishes, cherry tomatoes, or even avocado can jazz it up. For extra crunch, throw in some sunflower seeds. IMO, the recipe is flexible—just keep the ratios sane.
FAQs
Can I make this ahead of time?
Yes, but only 1–2 hours max.
The longer it sits, the soggier it gets. If you’re prepping for a party, mix the dressing and cucumbers separately, then combine last-minute.
Why is my salad watery?
You didn’t salt the cucumbers enough, or you skipped draining them. Or you stored it for three days.
Cucumbers are basically water balloons—handle accordingly.
Can I use English cucumbers?
Absolutely. They’re less seedy and have thinner skins, so you don’t even need to peel them. Laziness wins again.
Final Thoughts
This creamy cucumber salad is the ultimate no-sweat side dish.
It’s crunchy, creamy, and takes less effort than microwaving a frozen dinner. Whether you’re feeding a crowd or just yourself (no shame), it’s a guaranteed win. Now go forth and stop eating boring cucumbers.
