Quick & Easy 15-Minute Creamy Cucumber Salad 🥒✨🥗
1. Introduction
Looking for a refreshing and simple side dish that can be prepared in just 15 minutes? Our Creamy Cucumber Salad is the perfect solution! This quick cucumber salad combines crisp cucumbers with a velvety, tangy dressing, making it ideal for hot summer days, picnics, or quick weeknight dinners. Whether you’re a seasoned cook or a kitchen novice, this easy cucumber salad recipe guarantees a burst of fresh flavor in no time.
2. Ingredients for the Best Creamy Cucumber Salad
- 2 large cucumbers, thinly sliced
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon honey or sugar (optional for balance)
- Salt and freshly ground black pepper to taste
- 1 small red onion, thinly sliced (optional)
3. Step-by-Step Instructions for Making Creamy Cucumber Salad
Preparing the Cucumbers
Begin by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or a mandoline slicer for uniform pieces. Place the sliced cucumbers in a large mixing bowl.
Making the Creamy Dressing
In a small bowl, combine sour cream (or Greek yogurt), mayonnaise, lemon juice, and honey if using. Whisk until smooth and well blended. Add chopped dill, and season with salt and pepper to taste.
Assembling the Salad
Pour the creamy dressing over the cucumber slices. Toss gently until the cucumbers are evenly coated. For an extra flavor touch, add thinly sliced red onions and toss again.
Chill and Serve
For the best flavor, cover and refrigerate the salad for about 5–10 minutes before serving. This allows the flavors to meld beautifully. Serve chilled as a light appetizer or side dish.
4. Tips for Perfect Creamy Cucumber Salad
- Use chilled ingredients for extra freshness.
- Thinly slice the cucumbers for a tender bite.
- Adjust the dressing ingredients to suit your taste — add more dill or lemon for extra zest.
- This salad can be stored in an airtight container in the fridge for up to 2 days—perfect for make-ahead meals.
5. Storage Tips for Leftover Creamy Cucumber Salad
Place any leftovers in a sealed container and keep refrigerated. Consume within 24–48 hours for optimal freshness. Since it contains dairy, avoid freezing to prevent texture loss. For longer storage, consider making smaller batches and preparing fresh whenever needed.
6. Serving Suggestions for Creamy Cucumber Salad
This easy cucumber salad pairs wonderfully with grilled meats, seafood, or as a topping for sandwiches. Try serving it alongside our zesty citrus shrimp salad for a full summer feast. For a more hearty meal, combine it with our one-pot creamy ground beef pasta.
7. Frequently Asked Questions (FAQs)
Can I make this Creamy Cucumber Salad vegan?
Absolutely! Substitute sour cream with vegan yogurt or cashew cream, and use vegan mayonnaise. The flavors remain fresh and delicious.
Can I add other ingredients to customize the salad?
Yes, feel free to add cherry tomatoes, chopped bell peppers, or even crumbled feta cheese for extra flavor and variety.
How long does it take to prepare?
This easy cucumber salad can be ready in just about 15 minutes, making it a perfect quick cucumber salad choice for busy days.
8. Kitchen tools that you might need for this recipe
- Fullstar Ultimate Veggie Prep Master – Make slicing cucumbers effortless and uniform. This versatile tool is a game-changer for vegetable prep.
- Ninja SLUSHi Pro RapidChill Drink Maker – Keep your beverages cold while enjoying your fresh salad.
- KitchenAid Classic Iconic Stand Mixer – Perfect for whisking any dressings quickly and thoroughly.
9. Conclusion
In just 15 minutes, you can whip up this creamy cucumber salad that’s both refreshing and flavorful. Its creamy dressing and crisp crunch make it a fantastic addition to any meal or gathering. Easy to prepare and customizable, this quick cucumber salad will quickly become a staple in your recipe collection. Give it a try today and enjoy the cool, creamy goodness!
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Quick & Easy 15-Minute Creamy Cucumber Salad
Discover the quick and easy way to make a refreshing Creamy Cucumber Salad in just 15 minutes. Perfect for hot summer days, picnics, or weeknight dinners, this flavorful salad combines crisp cucumbers with a velvety, tangy dressing. Simple, delicious, and customizable, it’s a must-try side dish for any occasion.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon honey or sugar (optional for balance)
- Salt and freshly ground black pepper to taste
- 1 small red onion, thinly sliced (optional)
Instructions
- Preparing the Cucumbers: Wash the cucumbers thoroughly. Slice them thinly using a sharp knife or a mandoline slicer for uniform pieces. Place the sliced cucumbers in a large mixing bowl.
- Making the Creamy Dressing: In a small bowl, combine sour cream (or Greek yogurt), mayonnaise, lemon juice, and honey if using. Whisk until smooth and well blended. Add chopped dill, and season with salt and pepper to taste.
- Assembling the Salad: Pour the creamy dressing over the cucumber slices. Toss gently until the cucumbers are evenly coated. Add thinly sliced red onions if desired and toss again.
- Chill and Serve: Cover and refrigerate the salad for about 5–10 minutes before serving to allow flavors to meld. Serve chilled as a light appetizer or side dish.
Notes
- Use chilled ingredients for extra freshness.
- Thinly slice the cucumbers for a tender bite.
- Adjust the dressing ingredients to suit your taste — add more dill or lemon for extra zest.
- This salad can be stored in an airtight container in the fridge for up to 2 days—perfect for make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 120 kcal Kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg