I whip up this cool, creamy cucumber salad whenever I want something crisp, tangy, and refreshing—perfect next to anything from grilled chicken to a simple sandwich. The thin cucumbers soak up a dill-kissed sour-cream dressing, and after a quick chill, the flavors come together in the best way.
Why You’ll Love This Recipe
I keep this on repeat because it’s:
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fast to prep with simple pantry ingredients
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light, crunchy, and super refreshing
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easy to make ahead (I just chill it so the flavors mingle)
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endlessly customizable—sweeten, lighten, or herb-swap as I like
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budget-friendly and family-friendly
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 English cucumbers
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½ cup sour cream
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1 tablespoon dill
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2 tablespoons white vinegar
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½ teaspoon salt
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¼ teaspoon garlic powder
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1 teaspoon sugar
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½ red onion, optional My Heavenly Recipes
directions
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I peel the cucumbers, then slice them thinly and add them to a large bowl.
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In a small bowl, I whisk together the sour cream, dill, vinegar, salt, sugar, and garlic powder until smooth.
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I pour the dressing over the cucumbers (and onion, if I’m using it), tossing until everything is well coated.
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I chill the salad for about 1 hour so it turns extra crisp and flavorful, then serve it cold. My Heavenly Recipes+1
Servings and timing
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Servings: 4 as a side
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Prep time: 10 minutes
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Chill time: 60 minutes
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Total time: 1 hour 10 minutes
Variations
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Lighter dressing: I swap half (or all) of the sour cream for plain Greek yogurt.
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Slightly sweeter: I add another ½–1 teaspoon sugar, or I use a sugar substitute like monk fruit when I want it low-carb. My Heavenly Recipes
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Extra tang: I stir in 1–2 teaspoons Dijon mustard.
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Herby twist: I replace some dill with chives or parsley.
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Creamier: I mix in 1–2 tablespoons mayonnaise for a richer bite.
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More crunch: I add thin-sliced radishes or a handful of diced bell pepper.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2–3 days. Before serving, I give it a quick stir to redistribute the dressing. I don’t reheat this salad—cucumbers are best cold and crisp. I also skip freezing; the texture turns watery once thawed.
FAQs
Can I slice the cucumbers in advance?
I can slice them a few hours ahead, but I keep them dry and cold, then dress them closer to serving so they stay crisp.
Do I need to salt and drain the cucumbers first?
I usually don’t for English cucumbers because they’re less watery. If I’m using garden cucumbers, I sometimes toss the slices with a pinch of salt and let them sit 10–15 minutes, then pat dry before dressing.
Can I make this the night before?
I can make it a few hours ahead; for overnight, I keep the dressing separate and toss right before serving to maintain crunch.
How do I keep the salad from getting watery?
I slice the cucumbers thin, chill the salad, and serve it within a few hours. If it loosens up, I stir in a spoonful of sour cream right before serving to tighten the dressing.
What can I use instead of sour cream?
I use plain Greek yogurt for extra tang, or a 50/50 mix of yogurt and mayo when I want creaminess with a bit more body.
Conclusion
I love how this creamy cucumber salad turns a few simple ingredients into a cool, dill-bright side that goes with almost anything. With quick prep, a short chill, and plenty of easy variations, I reach for this recipe whenever I want something fresh, fuss-free, and reliably delicious
Print
Creamy Cucumber Salad
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cool and creamy cucumber salad with a dill-sour cream dressing that’s crisp, tangy, and refreshing—perfect as a quick side for summer meals, picnics, or casual dinners.
Ingredients
2 English cucumbers
½ cup sour cream
1 tablespoon dill
2 tablespoons white vinegar
½ teaspoon salt
¼ teaspoon garlic powder
1 teaspoon sugar
½ red onion, optional
Instructions
- Peel the cucumbers and slice them thinly. Place in a large bowl.
- In a separate bowl, whisk together sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
- Pour the dressing over the cucumbers (and onion, if using) and toss to coat evenly.
- Chill the salad in the refrigerator for about 1 hour before serving for best flavor and texture.
Notes
Swap some or all sour cream with Greek yogurt for a lighter version.
Add extra sugar or sugar substitute for a slightly sweeter flavor.
Stir in Dijon mustard for added tang.
Mix in chives or parsley for a different herby note.
Include a spoon of mayo for a creamier texture.
Boost crunch with radishes or bell pepper.
Store in the fridge up to 2–3 days; stir before serving.
Best served cold. Do not freeze or reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
