The Coolest, Creamiest Cucumber Salad You’ll Ever Make
Craving something cool, crisp, and incredibly refreshing? Look no further! This Creamy Cucumber Salad is the ultimate antidote to a hot day. It’s a simple, classic side dish that pairs beautifully with almost anything, from grilled veggie burgers to spicy curries. The magic lies in its simplicity: crunchy cucumbers tossed in a tangy, creamy dressing made with either sour cream or yogurt. We’ll even cover the secret to getting the crunchiest cucumbers, whether you’re using fresh-from-the-garden gems or standard supermarket varieties. Get ready to make your new favorite summer salad!
Ingredients
• 1.5 lbs / 680g cucumbers, about 3 medium
• 1/2 cup / 120g full-fat sour cream or Greek yogurt
• 2 tbsp / 30ml fresh lemon juice or white wine vinegar
• 1/4 cup / 10g chopped fresh dill or parsley, plus extra for garnish
• Pinch of cayenne pepper or 1 tsp sweet paprika
• Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Cucumbers: If using English or Persian cucumbers, simply wash and slice them thinly. For conventional cucumbers, peel them, slice them in half lengthwise, and scoop out the seeds. Toss the slices with a generous pinch of salt and place them in a colander in the sink for 20-30 minutes to draw out excess water. Rinse thoroughly and pat completely dry with a clean kitchen towel.
2. Mix the Dressing: In a large bowl, whisk together the sour cream or yogurt, lemon juice, and cayenne pepper or paprika until smooth.
3. Combine and Serve: Add the prepared, dry cucumber slices and the chopped dill or parsley to the dressing. Toss gently to coat everything evenly. Season with salt and pepper to your liking. Garnish with extra herb sprigs and serve immediately for the best crunch, or refrigerate for up to an hour before serving.
Nutritional Information
• (per serving)
• Calories: 85 kcal
• Carbohydrates: 7g
• Protein: 2g
• Fat: 6g
• Sodium: 150mg
Pro Tips
• For extra-crunchy cucumbers, after salting and rinsing, gently squeeze them in a clean kitchen towel to remove every last bit of water.
• Use full-fat Greek yogurt for a tangier, protein-packed dressing, or full-fat sour cream for a richer, more traditional flavor.
• Add a finely minced garlic clove or a tablespoon of thinly sliced red onion to the dressing for an extra layer of savory flavor.
• Turn this into a chopped salad by adding 1/2 cup of diced tomato (seeded and salted) and 1/2 cup of diced bell pepper.
FAQ
Q: Can I make this creamy cucumber salad vegan
A: Absolutely! To make this a vegan creamy cucumber salad, simply substitute the sour cream or Greek yogurt with your favorite plant-based alternative. Full-fat, unsweetened coconut yogurt, cashew sour cream, or a plain vegan yogurt will all work beautifully to create that same creamy texture.
Q: How can I add more protein to this vegetarian salad
A: To turn this side dish into a more filling vegetarian meal, consider adding a can of rinsed and drained chickpeas or white beans. For another protein boost, you could also mix in some crumbled firm tofu or a vegetarian-friendly cheese like feta.
Q: What vegetarian main dishes pair well with this salad
A: This refreshing salad is a fantastic vegetarian side dish. It pairs wonderfully with grilled halloumi, spicy black bean burgers, lentil shepherd’s pie, or as a cooling accompaniment to a flavorful vegetable curry or spicy tofu scramble.
Q: How long does this cucumber salad last in the fridge
A: For the best crunchy texture, this salad is best enjoyed the day it’s made. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly but will still be delicious. If prepping ahead, store the dressing and sliced cucumbers separately.
