Frequently Asked Questions
Do I have to peel the cucumbers?
With English or Persian cucumbers, peeling is unnecessary because their skin is thin, tender, and adds a lovely green color. If you’re using garden cucumbers with thick, waxy, or bitter skin, peeling them is recommended. You can peel them entirely or in alternating stripes for a decorative look. The skin also contains fiber and nutrients, so leaving it on adds a slight nutritional benefit. The choice is yours.
Can I make this salad without mayonnaise?
Yes, you can replace the mayonnaise with additional sour cream or plain Greek yogurt. The dressing will be tangier and slightly less rich, but still creamy and delicious. Greek yogurt adds a boost of protein. If you want a completely mayo-free version, use ¾ cup of Greek yogurt and no mayo, or blend half an avocado into the yogurt for extra creaminess. The flavor will shift slightly, but the salad will still be wonderful.
What other herbs can I use besides dill?
Dill is the classic herb for cucumber salad, but fresh parsley, chives, tarragon, or even basil can be used. A combination of dill and chives is particularly lovely. Mint is another refreshing option that pairs well with cucumber and yogurt. Choose whatever fresh herbs you have on hand. The salad is flexible, and each herb brings a different personality. Avoid dried herbs for this recipe; fresh herbs make all the difference.
How can I make this salad vegan?
Use a plant-based sour cream and vegan mayonnaise. There are many excellent dairy-free alternatives available. Coconut yogurt (unsweetened) or a cashew-based sour cream can be used, though they will add a slightly different flavor. The rest of the ingredients are naturally vegan. Be sure to check that your sugar is vegan (some white sugars are processed with bone char; organic sugar or beet sugar is typically vegan). The result is still creamy and delicious, and no one will miss the dairy.
Is this salad keto-friendly?
Yes, this cucumber salad is naturally low in carbohydrates. Cucumbers are very low in carbs, and the dressing uses full-fat sour cream and mayo, which are keto staples. The small amount of sugar can be replaced with a keto sweetener like erythritol or liquid stevia. With that substitution, the salad has only a few grams of net carbs per serving, making it an excellent keto side dish for grilled meats and barbecues.
Crisp and Creamy Cucumber Salad
A cool, refreshing summer classic: thin-sliced cucumbers and sweet onion in a tangy sour cream and dill dressing. Ready in minutes and perfect with everything from burgers to barbecue.
Prep Time:
15 minutes (plus 15–20 minutes draining)
Chill Time:
1–2 hours (optional)
Total Time:
30 minutes (active)
Servings:
4–6 side servings
Ingredients
- 2 large English cucumbers (or 4–5 garden cucumbers, peeled and seeded if necessary)
- ½ medium red onion or sweet onion, very thinly sliced
- ½ cup full-fat sour cream
- ¼ cup mayonnaise
- 2 tablespoons white vinegar (or white wine vinegar, or fresh lemon juice)
- 1 teaspoon granulated sugar (or sweetener of choice)
- 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
- Salt and freshly ground black pepper, to taste
- Optional: additional fresh herbs (parsley, chives), paprika for garnish
Instructions
- Slice the cucumbers thinly (about ⅛–¼ inch thick). Place in a colander, sprinkle generously with salt, and toss. Let drain for 15–20 minutes, then spread on a clean towel and pat very dry. Do not rinse.
- Thinly slice the onion. If you prefer a milder flavor, soak the slices in ice water for 10 minutes, then drain and pat dry.
- In a small bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, dill, and a generous pinch of black pepper until smooth and the sugar has dissolved. Taste and adjust seasoning.
- In a large bowl, combine the dried cucumbers and sliced onion. Pour the dressing over and fold gently until every slice is evenly coated.
- Serve immediately for the crispiest texture, or cover and refrigerate for 1–2 hours to allow flavors to meld. Stir before serving, garnish with extra dill and a sprinkle of paprika, and enjoy cold.
Notes
- Salting and draining the cucumbers is essential to prevent a watery salad. Don’t skip this step, and be sure to pat them very dry before dressing.
- For a lighter version, substitute the sour cream with plain Greek yogurt. The salad will be tangier and higher in protein.
- Store leftovers covered in the refrigerator for up to 2 days. The cucumbers will soften and release liquid; stir before serving.
- Customize with add-ins: halved cherry tomatoes, sliced radishes, crumbled feta, or crispy bacon bits.
This Crisp and Creamy Cucumber Salad is summer on a plate—simple, refreshing, and utterly satisfying. It’s the side dish that will have everyone reaching for seconds, and it pairs beautifully with everything you’re grilling. Make it once, and it will become a cherished part of your warm-weather recipe collection.