There’s something irresistible about a creamy cucumber salad on a hot summer day. This refreshing dish has been my go-to side whenever the temperature climbs above 80 degrees. My grandmother Nonna always said cucumbers were “nature’s air conditioning,” and she wasn’t wrong! When my nephew Mateo first tried this creamy cucumber salad last summer, his eyes widened with that “where has this been all my life?” expression. The crisp, water-rich cucumbers bathed in tangy dressing create a satisfying crunch that’s both cooling and flavorful. Today, I’ll share how this simple salad can become your summer BBQ hero – without weighing you down.
Table of Contents
Why You’ll Love It
- Quick and effortless – Creamy cucumber salad comes together in just 10 minutes, perfect for those “I need something fast” moments before guests arrive
- Make-ahead friendly – Prep it in the morning, and it’s even better by dinner (talk about meal prep cucumber salad perfection!)
- Diet-flexible – Naturally low-carb, keto-friendly, and easy to adapt for various dietary needs
- Budget-friendly – Uses simple ingredients that won’t break the bank
During my trip to Louisiana, I discovered that even in the heat and humidity of New Orleans, a cool cucumber side dish was the perfect complement to spicy Cajun flavors. This recipe brings that same refreshing balance to any meal – no travel required!
Pure Comfort
This salad brings comfort through its simplicity and familiar flavors. The creamy texture combined with garden-fresh cucumbers reminds me of summer gatherings at Nonna’s house, where side dishes for BBQ were always as important as the main course. It’s the kind of dish that feels like home – whether served alongside burgers at a backyard cookout or packed in containers for a weekday lunch. Even on busy days when cooking feels overwhelming, this salad delivers satisfaction without effort.
What You Need
- 2 large English cucumbers (about 2 pounds) – their thin skin and fewer seeds make them ideal
- 1/2 medium red onion, thinly sliced – adds color and a gentle bite
- 1/2 cup sour cream – creates the creamy base (use full-fat for keto version)
- 2 tablespoons mayonnaise – adds richness and helps the dressing cling to cucumbers
- 1 tablespoon white vinegar – provides essential tanginess
- 1 tablespoon fresh dill, chopped – brightens the whole dish with herbal notes
- 1 teaspoon granulated erythritol or monk fruit sweetener – balances the acidity without sugar
- 1/2 teaspoon salt – enhances all flavors
- 1/4 teaspoon black pepper – adds subtle warmth
- 1/4 teaspoon garlic powder – delivers savory depth without overpowering
Substitutions: Greek yogurt works beautifully in place of sour cream for a higher-protein version. Apple cider vinegar can substitute for white vinegar. No fresh dill? Use 1 teaspoon dried dill instead.
Time to Cook
- Prep Time: 10 minutes
- Chill Time: 30 minutes (minimum)
- Total Time: 40 minutes
- Difficulty: Easy
- Make-Ahead: Can be prepared up to 24 hours in advance
Steps to Make It
First, prepare your cucumbers. If using English cucumbers, simply slice them into thin rounds (about 1/8-inch thick). For regular cucumbers, peel them first, slice in half lengthwise, scoop out seeds with a spoon, then slice. The thinner you slice, the more the dressing will permeate.
Place cucumber slices in a colander set over a bowl. Sprinkle with 1/4 teaspoon of salt and toss gently. Let them drain for 15-30 minutes. This step draws out excess moisture, preventing a watery salad later. Don’t skip this if you’re planning a meal prep cucumber salad that needs to stay fresh for days!
While cucumbers drain, whisk together sour cream, mayonnaise, vinegar, dill, sweetener, remaining salt, pepper, and garlic powder in a large bowl until smooth and well combined. Taste and adjust seasoning if needed.
Pat cucumbers dry with paper towels (don’t squeeze too hard – we want them crisp, not crushed). Add cucumbers and sliced onions to the dressing mixture.
Fold everything together gently until all slices are evenly coated. The pale green, creamy mixture will look like a work of art – don’t be surprised if you sneak a bite right then and there!
Cover and refrigerate for at least 30 minutes before serving. This cooling period allows flavors to meld while maintaining the cucumber’s signature crunch.
Make It Perfect
- Slice your cucumbers consistently thin for the best texture and faster marination. A mandoline slicer works wonders here!
- Don’t skip the draining step – this ensures your healthy cucumber salad clean eating style stays crisp rather than swimming in watery dressing by the time you serve it.
- If making ahead, reserve a small portion of the dressing to refresh the salad just before serving, as cucumbers will continue to release moisture.
- Common mistake: Using too much onion can overpower the delicate cucumber flavor. Stick with the recommended amount until you’ve tried it once.
Mix It Up
Mediterranean Version: Add 1/2 cup crumbled feta cheese, 10 halved cherry tomatoes, and swap the dill for fresh mint and oregano. This variation makes an excellent low calorie side dishes option at just 120 calories per serving.
Spicy Twist: Mix in 1/2 teaspoon red pepper flakes or 1 thinly sliced jalapeño (seeds removed) for heat lovers. It pairs wonderfully with grilled chicken.
Asian-Inspired: Replace the sour cream with 2 tablespoons rice vinegar and 1 tablespoon sesame oil, then add 1 teaspoon of toasted sesame seeds. This creates one of those versatile low calorie sides that complements salmon beautifully.
Perfect Partners
This creamy cucumber salad shines alongside smoky grilled meats, making it one of the most adaptable side dishes for BBQ gatherings. Try it with pulled pork, grilled chicken, or even a thick, juicy steak. For a complete meal, pair with cauliflower rice for keto diets or quinoa for added protein. On hot days, serve alongside iced tea with fresh mint – the refreshing combination is unbeatable. This cucumber salad also doubles as one of those healthy snacks recipes you can enjoy straight from the fridge.
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FAQs
Can I make this cucumber salad ahead?
Absolutely! You can prepare this salad up to 24 hours in advance. For best results, drain the cucumbers thoroughly and store the salad in an airtight container in the refrigerator. Give it a gentle stir before serving.
How should I store leftovers?
Store leftover cucumber salad in an airtight container in the refrigerator for up to 3 days. The salad may release more liquid as it sits, but simply drain off any excess moisture before serving again.
Can I freeze creamy cucumber salad?
I don’t recommend freezing this salad. Cucumbers have high water content and will become mushy when thawed, while the creamy dressing may separate.
What can I substitute for sour cream?
Greek yogurt works wonderfully as a higher-protein, lower-fat alternative. For dairy-free versions, coconut yogurt or a cashew-based sour cream substitute will work, though the flavor profile will shift slightly.
Time to Enjoy!
This creamy cucumber salad offers a perfect balance of tangy, creamy, and fresh flavors while remaining one of the easiest BBQ side dishes you’ll ever make. It’s proof that sometimes the simplest recipes deliver the most satisfaction. Whether you’re following a keto lifestyle, looking for clean eating options, or simply want something cool and refreshing to accompany your summer meals, this versatile dish delivers on all fronts. I’d love to hear how this recipe worked for your family – drop a comment below with your favorite way to serve it or any creative twists you added to make it your own!
Creamy Cucumber Salad
Equipment
- Knife
- Cutting Board
- mandoline slicer optional, for very thin slices
- Colander
- Large bowl
- Whisk
- Paper Towels
- mixing spoon
Ingredients
- 2 large English cucumbers, thinly sliced
- 0.5 medium red onion, thinly sliced
- 0.5 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon fresh dill, chopped
- 1 teaspoon granulated erythritol or monk fruit sweetener
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
- Slice cucumbers into thin rounds (about 1/8 inch thick). For regular cucumbers, peel, halve lengthwise, scoop out seeds, then slice thinly.
- Place cucumber slices in a colander over a bowl, sprinkle with salt, toss gently, and let drain for 15–30 minutes to remove excess moisture.
- Meanwhile, whisk sour cream, mayonnaise, vinegar, dill, sweetener, pepper, and garlic powder in a large bowl until smooth. Taste and adjust seasoning.
- Pat cucumbers dry with paper towels (don’t squeeze too hard). Add cucumbers and sliced onion to the dressing.
- Gently fold everything together until all slices are evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld while keeping the cucumbers crisp.