Classic Creamy Cucumber Salad Recipe
A Refreshing, Keto-Friendly Side Dish That’s Perfect for Every Season
Looking for a light, easy-to-make salad that fits into your low-carb lifestyle and brings back comforting childhood memories? This creamy cucumber salad is the ultimate healthy recipe that delivers on flavor and simplicity. With crunchy cucumbers, tangy white vinegar, and a luscious sour cream dressing, this dish is not only a nostalgic classic—it’s also keto-friendly, gluten-free, and budget-friendly.
Perfect for picnics, summer barbecues, holiday dinners, or a quick weeknight meal, this traditional Polish salad comes together with just a few ingredients and minimal prep time.
Ingredients
- 2–3 medium cucumbers (about 1.5–2 lbs), peeled and thinly sliced
- 1 teaspoon salt, plus more to taste
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 2–3 tablespoons fresh dill, finely chopped
- 1–2 tablespoons white vinegar or lemon juice
- Freshly ground black pepper, to taste
Prep & Chill Time
- Prep Time: 15 minutes
- Rest Time: 20 minutes (to draw moisture from cucumbers)
- Chill Time: 30 minutes (recommended for flavor)
- Total Time: About 1 hour
- Yields: 4 servings
Equipment Needed
- Cutting board and knife
- Colander or strainer
- Mixing bowls (2)
- Whisk or fork
- Paper towels or clean tea towel
Instructions
-
Salt the Cucumbers:
Place the sliced cucumbers in a colander and sprinkle evenly with 1 teaspoon salt. Let them sit for 15–20 minutes to drain off excess water. Gently press down with a towel or spoon to help release more moisture. -
Make the Dressing:
In a medium bowl, whisk together sour cream, dill, white vinegar (or lemon juice), and black pepper. Adjust seasoning to taste. -
Rinse & Dry the Cucumbers:
Rinse the salted cucumbers under cold water to remove excess salt. Gently pat them dry with paper towels or a clean tea towel. -
Toss Everything Together:
Add the dried cucumbers to the bowl of sour cream dressing. Toss gently until all slices are coated. -
Chill & Serve:
For the best flavor, cover and refrigerate for at least 30 minutes. Give the salad a final stir before serving, and adjust salt and pepper if needed.
Tips & Variations
- Low-Carb Swap: Use full-fat Greek yogurt instead of sour cream for a higher protein, low-carb option.
- Flavor Boost: Add thinly sliced red onions or a teaspoon of Dijon mustard for a tangy twist.
- Meal Prep Friendly: Make ahead and store in the fridge for up to 3 days—great for keto meal prep or packed lunches.
- Kid-Friendly Option: Reduce vinegar and increase creaminess by adding a teaspoon of honey for a subtle sweetness.
What to Serve It With
This creamy cucumber salad pairs beautifully with:
- Grilled chicken or salmon
- Burgers or barbecue ribs
- Roasted potatoes or baked sweet potatoes
- Low-carb dishes like bunless burgers or grilled sausage
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as cucumbers will become watery.
- Best Enjoyed: Within 24–48 hours for peak freshness and crunch.
Classic Creamy Cucumber Salad
Ingredients
Equipment
Method
- Sprinkle cucumbers with salt and let drain in a colander for 15–20 minutes. Pat dry.
- In a mixing bowl, whisk sour cream, dill, vinegar, and pepper.
- Rinse cucumbers, dry well, and add to the dressing.
- Toss gently to coat and refrigerate for at least 30 minutes before serving.