Creamy Cucumber Salad | Quick and Easy
Crisp cukes, sharp red onions, and a dreamy dill-sour cream dressing are the stars of this easy Creamy Cucumber Salad recipe. It’s the perfect 7-ingredient side dish for just about any meal, any time of year!
As much as I love my tangy, vinegar-marinated classic crunchy cucumber salad, this creamy cucumber salad is a fantastic alternative. Rather than a zippy vinaigrette, we swap in a simple ranch-like dressing made from sour cream, fresh dill, and lemon juice. The result is a softer (but still refreshing!) deli-inspired side dish that’s a great match for your favorite sandwiches and wraps.
Ingredients & Substitutions
- Cucumbers – I love using thin-skinned slicing cucumbers like English or Persian since they don’t require much prep. If you are using a thicker-skinned variety (e.g. Kirby), you may want to peel the skins and/or remove the seeds before slicing.
- Red Onion – The vibrant color and balance of sweet-sharp flavor make red onion a favorite here. For a milder bite, soak the sliced onions in cool water for about 10 minutes, then drain and pat dry. Alternatively, use shallots, scallions, or sweet yellow onions.
- Fresh Dill – Fresh herbs are best for adding a clean, slightly grassy flavor to the creamy cucumber dill salad. In a pinch, use ⅓ as much dried dill, but let the dressing rest for at least an hour in the fridge for the flavors to fully bloom.
- Sour Cream – I prefer to make creamy cucumber salad with sour cream for the most indulgent mouthfeel, but you’re welcome to swap in full-fat Greek yogurt for a slightly tangier, lighter, and higher protein alternative.
- Lemon Juice – This is one of those instances where only fresh lemon juice will do. The bottled kind tastes a bit bitter and muddy. If you don’t have a fresh lemon on hand, you’re better off swapping in white wine vinegar, apple cider vinegar, rice vinegar, or even plain white vinegar.
- Salt & Pepper – Just the basics! Make sure to use freshly cracked black pepper and either kosher salt or sea salt for the best flavor.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Different Types of Cucumbers (and Which Ones Work Best for Creamy Cucumber Salad)
Since this recipe for creamy cucumber salad is all about fresh crunch and a clean, cool bite, choosing the right cucumber makes a big difference in both texture and flavor. Here are a few popular varieties:
- English Cucumbers (a.k.a. Hothouse Cucumbers) – These are long, slender cucumbers usually sold wrapped in plastic. English cucumbers have thin, tender skin and tiny seeds, so they’re less bitter and don’t release as much water into your dressing. They’re also easy to slice into delicate rounds, which makes them one of the best choices for creamy cucumber salad.
- Persian Cucumbers – Persian cucumbers are small, crisp, and slightly sweet with very thin skin and minimal seeds. They tend to be less watery than regular cucumbers, which helps your creamy dressing stay thick instead of turning runny. If you love extra crunch, Persian cucumbers are my recommendation.
- Garden Cucumbers (Standard American Cucumbers) – These are the most common cucumbers you’ll see in grocery stores, shorter, thicker, and darker green with a waxy coating. They can absolutely work, but they often have thicker skin and larger seeds, which can make the salad taste a little more bitter or watery. If you’re using garden cucumbers, it’s usually best to peel them and scoop out the seeds before slicing.
- Kirby Cucumbers – Kirby cucumbers are smaller and bumpy, and they’re often used for pickling. They’re very crunchy, but they can have more noticeable seeds and sometimes a slightly stronger flavor. They’ll still make a tasty cucumber salad, but the texture can be a little more “chunky” compared to the smooth, delicate feel you get with English or Persian cucumbers.
- Armenian Cucumbers (a.k.a. Snake Cucumbers) – These long, twisty cucumbers are technically a type of melon, but they taste like a mild cucumber. They have thin skin, a fresh flavor, and a gentle crunch, making them a great choice if you can find them at a farmers market or specialty stores.
TL;DR? For the crunchiest, most refreshing creamy cucumber dill salad, you’ll get the best results with thin-skinned, mostly seedless varieties like English cucumbers or Persian cucumbers. They slice beautifully, stay crisp, and don’t water down your dressing, which is exactly what you want!
How to Make Creamy Cucumber Salad with Sour Cream
Watch the full video to learn how to make the BEST Creamy Cucumber Salad with Onions.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
- Lightened-Up – For a lighter version, swap the sour cream for plain Greek yogurt, or do a 50/50 mix of sour cream and yogurt. You’ll keep the tangy flavor, but with a slightly fresher, less rich finish and an extra boost of protein.
- Dairy-Free/Vegan – To make this cucumber salad dairy-free and vegan-friendly, use a plant-based sour cream (like almond- or cashew-based).
- Garlic & Herb – Add a little fresh minced garlic or a pinch of garlic powder for a more savory flavor.
- Spicy – For a spicy kick, stir in a pinch of crushed red pepper flakes, a little cayenne, or a few thin slices of jalapeño. Don’t worry—the creamy dressing and cooling flavor of the cucumbers will keep the heat from being too overpowering.
- Deli-Style – If you like a classic sweet-and-tangy deli-style cucumber salad flavor, add a small spoonful of sugar or honey to the dressing.
- Extra Veggies – Want more texture? Add thinly sliced radishes or even chopped celery for a crisp, refreshing crunch.
Expert Tips & Tricks
- Slice the cucumbers thin and evenly. Thin slices soak up the creamy dressing better and give you a perfect crisp-but-tender bite in every forkful.
- Salt the cucumbers first (optional, but highly recommended). If you want to prevent watery cucumber salad, toss the sliced cucumbers with a pinch of salt and let them sit for 10-15 minutes, then gently pat dry with paper towels before mixing. This draws out excess moisture so your dressing stays thick and creamy.
- Use thin-skinned, mostly seedless cucumbers whenever possible. English or Persian cucumbers hold their crunch and won’t water down the salad as quickly as thicker-skinned, seedier varieties.
- Slice the red onion super thin. Red onion adds the best bite and color, but thick slices can overpower the salad. A sharp knife or mandoline makes it easy to get those delicate, restaurant-style slices.
- Let it chill before serving. Even 20-30 minutes in the fridge helps the flavors meld together so the salad tastes more balanced and refreshing.
- Fresh dill makes a big difference. Dried dill works in a pinch, but fresh dill gives this salad its signature bright, herby flavor. If you can, chop it right before mixing for the best aroma.
- Serve it the same day for peak crunch. This salad is best within a few hours of making it. It still tastes great the next day, but the cucumbers will soften and the dressing may thin out slightly.
- Taste and adjust right before serving. After chilling, give it one last stir and adjust with an extra pinch of salt, pepper, or a tiny splash of lemon juice/vinegar to brighten everything back up.
What to Serve with Creamy Cucumber Salad
Creamy cucumber salad is the perfect side dish for just about any meal. The crisp cucumbers and tangy dill dressing balance out anything smoky, savory, or a little spicy. I especially love serving it with salmon cakes, chicken patties and homemade gravlax.
It also fits right in at a summer BBQ as an alternative to classic coleslaw. It’s great alongside my best burgers, corn on the cob, and baked beans.
If you’re leaning more Mediterranean, this salad is a natural match for meals like falafel, chicken gyros, or doner kebab. The dill and lemon juice (or vinegar) give it that bright, herby flavor that pairs beautifully with garlic, herbs, and warm spices.
You can even use it as a topping, spoon it onto sandwiches and wraps for extra crunch and creaminess. It’s perfect on turkey sandwiches, grilled chicken wraps, or veggie-stuffed pita pockets when you want something quick but still special.
Storage Instructions
- Store leftover creamy cucumber salad in an airtight container in the refrigerator for up to 2-3 days. Give it a good stir before serving, since the cucumbers will naturally release some water as they sit and the dressing may thin out a bit.
- For the best texture, this salad is definitely best enjoyed the same day you make it (or within the first 24 hours), when the cucumbers are still extra crisp and the dressing is thick and creamy.
- If the salad looks a little watery after chilling, you can simply drain off the excess liquid or stir in a small spoonful of sour cream and a pinch of fresh dill to freshen it back up.
- Freezing isn’t recommended, since cucumbers don’t thaw well and the creamy dressing can separate.
More Easy Salad Recipes
Creamy Cucumber Salad | Quick and Easy
Ingredients
For the salad:
- 4-5 medium-large (600 g) Cucumbers 1.3lb (Persian or English), sliced
- ½ Red onion thinly sliced
- 1 tablespoon fresh Dill finely chopped (read notes)
For the dressing:
- ⅔ cup (150 g) Sour cream
- 1 tablespoon Lemon juice or vinegar
- Salt to taste
- Pepper to taste
Instructions
- Slice the cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline. Transfer to a large bowl.
- Make the creamy dressing: In a medium bowl, whisk together sour cream (or yogurt), lemon juice or vinegar, salt, and pepper until smooth.
- Combine: Add the cucumbers, sliced onion, and dill to the bowl. Toss gently until everything is evenly coated.
- Chill & serve: Refrigerate for 20–30 minutes to let the flavors meld. Taste and adjust seasoning before serving.
Video
Notes
- Cucumber type: English and Persian cucumbers are the best choice for creamy cucumber salad because they have thin skins, small seeds, and a naturally crisp texture. If you’re using regular garden cucumbers, peel them and scoop out the seeds to prevent the salad from becoming watery.
- Optional step — reduce excess moisture: Cucumbers hold a lot of water, which can thin the dressing over time. To keep the cucumber extra crisp and the dressing extra creamy, place the sliced cucumbers in a colander, sprinkle with about ½ teaspoon of salt, and let them sit for 10–15 minutes, same as I did in my crunchy cucumber salad. Gently pat dry with paper towels before mixing with the dressing.
- Dill: Fresh dill works beautifully with cucumber and sour cream, adding a bright, classic flavor. If you don’t like dill, you can replace it with chopped parsley, chives, or even a little mint for a different but delicious twist.
- Sour cream: Sour cream gives the dressing its creamy, tangy base. For a lighter version, use Greek yogurt, or do a half-and-half mix of sour cream and yogurt. Full-fat options provide the richest texture and best flavor.
- Sugar: A small amount of sugar (or honey) helps balance the acidity of the dressing and enhances the natural sweetness of the cucumbers. It’s optional, but recommended for a well-rounded flavor.
- Garlic: A little grated or crushed garlic adds depth and a gentle savory note. If you prefer a milder taste, use a tiny pinch of garlic powder instead, or skip it entirely for a cleaner, more traditional flavor.
- Mayonnaise: Add 2 tablespoons of mayonnaise for extra richness and a slightly silkier texture to the dressing.
- Make-ahead: This salad tastes best within the first 24 hours. If prepping ahead, keep cucumbers and dressing separate and mix before serving.
- Too watery? Salting and draining the cucumbers helps. You can also stir in a spoonful of yogurt just before serving if needed.
Nutrition
FAQs
To keep creamy cucumber salad from getting watery, salt the sliced cucumbers first and let them sit for 10-15 minutes, then pat them dry (or drain them well) before mixing with the dressing. Using thin-skinned, mostly seedless cucumbers (like English or Persian) also helps, since they release less water than regular garden cucumbers.
You can prepare creamy cucumber salad up to 24 hours in advance, but for the best texture, keep the cucumbers and dressing separate and mix just before serving. If made fully ahead, give it a good stir and drain any excess liquid before serving.
Yes. Full-fat Greek yogurt works very well and gives the salad a slightly tangier, lighter taste with more protein. You can also use a 50/50 mix of sour cream and Greek yogurt for the best balance of creaminess and freshness.
I loved eating my grandmother’s cucumber salad as a kid. When I saw this recipe, I had to make it. It is cool, crisp, and beautifully seasoned. I love it on toast with smoked salmon for breakfast. It’s also a great snack. For a little twist, I added some radishes to it. So good!! This recipe is a keeper.
Made this right now and wow, so simple but SO good. I also add 2 tablespoons of light mayo to the dressing, making it even creamier.