Creamy Cucumber Salad – Cool, Tangy & Quick to Make

There’s something about creamy cucumber salad that takes me right back to my grandma’s porch in July—bare feet, paper plates, and the chill of this tangy dish cutting through the summer heat. It’s simple, it’s cold, and it disappears fast, especially when served next to something grilled. This creamy cucumber salad isn’t just refreshing—it’s a nostalgic bite of summer comfort.

Why You’ll Love This Creamy Cucumber Salad

This salad is a total warm-weather winner. Quick to prep, bursting with cool, crisp texture, and laced with that creamy-dill tang we all crave when the temps soar. Whether you’re throwing together a backyard BBQ or just need a no-fuss side dish for a weekday dinner, this one’s got your back. Plus, with easy swaps, it can slide right into a keto or low-carb meal plan.

Here’s why it’s a must-make:

• Light, creamy, and irresistibly crisp
• Made with ingredients you probably already have
• Perfect for hot days, meal prep, or potlucks
• Keto-friendly with one easy substitution

Ingredients You’ll Need

You won’t need anything fancy—just simple, fridge-friendly ingredients:

• 2 English cucumbers (or garden cucumbers)
• ½ cup sour cream (or Greek yogurt if you prefer)
• 2 tbsp white vinegar (or lemon juice)
• 1 tbsp fresh dill (or 1 tsp dried dill)
• ½ red onion, thinly sliced (optional, but so good)
• ½ tsp salt
• ¼ tsp garlic powder
• 1 tsp sugar (or monkfruit for a keto version)
• Fresh ground black pepper (optional, to taste)

How to Make Creamy Cucumber Salad

Step 1 – Prep the Cucumbers

First, peel the cucumbers—or leave the skin on for extra crunch and color. Then slice them thinly. If you’ve got time, lightly salt the slices and let them sit in a colander for 20–30 minutes to draw out excess water. Pat dry before mixing.

Step 2 – Mix the Creamy Dressing

In a small bowl, whisk together sour cream, vinegar, dill, garlic powder, salt, and sugar (or monkfruit). Stir until smooth and creamy.

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Step 3 – Combine and Chill

Toss your cucumber slices (and onion, if using) with the dressing until every piece is coated. Cover and refrigerate for at least 1 hour—this gives the flavors time to mellow and mingle. Serve cold for best texture and taste.

Tips & Variations

• Want a little zip? Add red onion for an extra punch of flavor.
• No sour cream? Greek yogurt gives a tangy twist and adds protein.
• Making it keto? Swap sugar with monkfruit or your favorite low-carb sweetener.
• Advance prep tip: This salad tastes even better after chilling for a few hours, so go ahead and make it ahead.

Craving more crisp cucumber magic? Try this Marinated Cucumber Tomato and Onion Salad for a vinegary twist or dig into this refreshing Zucchini and Summer Squash Salad that pairs beautifully with grilled dishes.

Storage & Make-Ahead Notes

This salad is best within 24–36 hours. The longer it sits, the more liquid the cucumbers release, so:

• Store in an airtight container in the fridge
• Don’t freeze it—the texture turns mushy
• For fresher texture, prep cucumbers and dressing separately and combine before serving

Frequently Asked Questions (FAQ)

Final Thoughts

This creamy cucumber salad is one of those back-pocket recipes you’ll reach for all summer. Cool, crunchy, and full of flavor—it’s simple comfort on a plate. If you try it, I’d love to hear what you think! Leave a comment or share your version on social media. And don’t forget to pin this recipe for later.

Ready for more fresh favorites? Check out our Tomato Cucumber Mozzarella Salad for a colorful twist.

And if you’re hanging out online, come say hi on Pinterest or follow along on Facebook for more feel-good recipes!

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