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Creamy Cucumber Onion Salad

This refreshing Creamy Cucumber Onion Salad combines crisp cucumbers, tangy onions, and a rich, velvety dressing that perfectly balances creamy and crisp textures. A nostalgic recipe that offers a cool respite from summer heat while providing a delightful accompaniment to virtually any main course.
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Course: Side Dish
Cuisine: American
Keyword: Cucumber Salad, Creamy Cucumber Salad, Cucumber Onion Salad, Summer Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 servings
Calories: 110kcal

Equipment

  • Mixing Bowl
  • Colander
  • Mandoline or Sharp Knife

Ingredients

Salad

  • 3 English cucumbers or 6 smaller garden cucumbers
  • 1 red onion thinly sliced (can substitute sweet Vidalia onion for milder flavor)

Dressing

  • 1 cup sour cream full-fat provides the best texture, but low-fat works too
  • 2 tablespoons white vinegar apple cider vinegar offers a pleasant alternative
  • 1 tablespoon granulated sugar honey makes a wonderful natural substitute
  • 1 teaspoon dried dill or 1 tablespoon fresh dill for brighter flavor
  • 1/2 teaspoon garlic powder or one fresh garlic clove, minced
  • salt and freshly ground black pepper to taste
  • 2 tablespoons fresh chopped chives for garnish (optional)

Instructions

  • Wash the cucumbers thoroughly and decide whether to peel them. For English cucumbers, leave the peels on or partially peel in alternating strips. For garden cucumbers with thicker skin, peeling completely is recommended.
  • Slice the cucumbers thinly (about 1/8-inch thick) using a mandoline or sharp knife. Place slices in a colander.
  • Sprinkle 1 teaspoon of salt over the cucumber slices and toss gently. Let them sit for 20-30 minutes, then gently press with paper towels to remove liquid.
  • While the cucumbers are draining, slice your red onion into thin half-moons. For a milder onion flavor, soak the slices in cold water for 10 minutes, then drain thoroughly.
  • In a large mixing bowl, whisk together the sour cream, vinegar, sugar, dried dill, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth and well-combined.
  • Add the drained cucumber slices and onion to the dressing. Fold gently until everything is evenly coated.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is ideal for optimal flavor development.
  • Before serving, stir the salad gently and taste for seasoning. Transfer to a serving bowl and garnish with fresh chopped chives if desired.

Notes

For a lighter version, substitute Greek yogurt for sour cream to reduce calories by up to 40% while doubling the protein content. This salad keeps well in the refrigerator for up to 3 days, though the texture is optimal within the first 48 hours. Let the salad sit for 10-15 minutes at room temperature before serving for enhanced flavor.

Nutrition

Calories: 110kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 310mg | Fiber: 1g | Sugar: 4g
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