There’s nothing quite like a bowl of creamy cucumber salad on a hot summer day.
It’s:
Cool and crunchy
Tangy with a hint of sweetness
Light enough to eat with anything
And so refreshing, it practically sweats in the sun
Whether it’s beside grilled burgers, at a picnic table, or tucked in your lunchbox, this salad is a crowd-pleaser — and one of those dishes people always ask for the recipe.
The best part?
It takes 10 minutes to make.
It uses 6 simple ingredients.
And it gets better the longer it sits.
Let’s dive into how to make the perfect creamy cucumber salad — creamy, not watery, crisp, not soggy, and ready to steal the show at your next meal.
Why This Cucumber Salad Works So Well
Cucumbers are 95% water — which means they can turn a salad into a watery mess if not handled right.
This recipe solves that with three smart tricks:
Salt the cucumbers first – Draws out excess moisture
Use a thick, tangy dressing – Stays creamy, not runny
Let it chill – Flavors deepen and meld
The result? A salad that’s creamy, crisp, and bursting with flavor — without the sogginess.
Ingredients (Serves 4–6)
English cucumbers (or Persian)
2 large
Thin skin, fewer seeds, extra crisp
Red onion
¼ cup, thinly sliced
Adds bite and color
Mayonnaise
½ cup
Creamy base (use full-fat for best texture)
Sour cream or Greek yogurt
¼ cup
Adds tang and lightens the dressing
Apple cider vinegar or white vinegar
1 tbsp
Brightens the flavor
Sugar
1–2 tsp
Balances acidity (adjust to taste)
Salt and pepper
To taste
Essential seasoning
Fresh dill (optional)
1 tbsp, chopped
Fresh herbal note — highly recommended
No fresh dill? Use 1 tsp dried dill.
Step-by-Step: How to Make Creamy Cucumber Salad
Step 1: Prep the Cucumbers
Slice cucumbers thinly (use a mandoline for even slices)
Place in a colander and sprinkle with 1 tsp salt
Toss and let sit 15–20 minutes — this draws out water
see next page
ADVERTISEMENT
ADVERTISEMENT
