Creamy Cucumber Salad Recipe

Creamy cucumber salad always takes me back to growing up in Ukraine. My family had a huge garden where we grew almost all the produce we ate, and cucumbers were often one of the first things ready in the spring. I remember my grandma and mom making all kinds of salads with them, but this easy creamy cucumber salad recipe was always my favorite. It is such a popular Slavic salad that sometimes it’s actually called the “Russian cucumber salad!”

So, if you find yourself with a huge haul of fresh cucumbers from the farmer’s market (or your very own garden!), or maybe you’re just wanting to satiate your need for a sweet, sweet cucumber crunch, this recipe comes together quickly and is the perfect addition to any meal. Oh, and also, the creamy juices at the end are so good! My favorite part is dipping fresh bread right into it. It’s absolutely incredible!

Cucumber Salad Recipe Video

How to Make Creamy Cucumber Salad

This creamy cucumber salad (or Russian cucumber salad) only requires a little light chopping and mixing. In 15 prep minutes, you’ll have a creamy, crunchy, tangy, yet light salad ready to go.

• Prepare the cucumbers: Decide if you prefer the cucumber skin on or peeled (skin-on is recommended when using young cucumbers!). Using a sharp knife, thinly slice the cucumbers into half circles and place them in a large bowl.
• Add in the dressing: Chop the scallions and dill and toss them into the bowl. Press in the garlic and add in the sour cream. Season with a touch of salt (and pepper if you like!).
• Stir and serve: Stir the salad until the dressing is well combined and the ingredients are well mixed. Do a little taste test to ensure the salt levels are right. Serve immediately and enjoy!

Tips for the Best Creamy Cucumber Salad

This cucumber salad with sour cream and dill has been made hundreds of times in my family alone. Here are the tips to make it foolproof for you, too!

• Chop the cucumbers into equal-sized pieces: For the best texture, make sure to chop your cucumbers into similar-sized half circles. You don’t need to be perfect, but try to be as consistent as possible! Using a mandoline if you have one is a good idea!
• Keep the cucumbers cold: I’m a firm believer that cold, crisp cucumbers are a must in this salad. They make it taste so refreshing. Pull the cucumbers out of the fridge right before you plan to chop them.
• Avoid letting the salad marinate too long: This cucumber salad is best eaten within two hours of preparation. If you let it sit too long, the cucumbers “sweat” and make the dressing watery. Some things are best eaten fresh and this salad is one of them!
• Use fresh dill versus dried dill: Fresh dill is where it’s at. Nothing compares to the flavor of fresh herbs!
• Add more veggies (optional): If you want to do more, feel free to add whatever vegetables your heart desires. Some people love adding radishes, red onions, or even peppers.

Creamy Cucumber Salad Storage

Cucumbers retain a lot of moisture (did you know they’re made up of at least 95% water?), so storing cucumbers cut up in a salad like this is not recommended. Eat your salad fresh, but if you must keep it in the refrigerator before serving, make sure it’s for no longer than an hour and that it is stored in an airtight container so it doesn’t absorb any smells from the refrigerator.

A Quick Lesson on Cucumber Types

I love using garden cucumbers in this recipe, but if I can’t get my hands on any then English cucumbers are my next choice. Here’s some tips on the different types of cucumbers and how to alter them for this creamy cucumber salad.

• American Cucumber: This cucumber is the most common in America, and what we typically consider as “regular cucumbers.” Their outside skin is thicker and can taste a little bitter. I suggest peeling the skin, then slicing the cucumber. If the seeds are too big to your liking, take a spoon and scoop them out. Then slice the cucumber into half-moon-shaped pieces.
• English Cucumber: English cucumbers are also frequently found in grocery stores, and they’re my go-to for this salad. They are longer and more narrow than American cucumbers, with a thinner, sweeter skin and very tiny, barely-noticeable seeds. You will need just one English cucumber for this recipe – just slice it right up and toss into the bowl (no peeling required!).
• Persian Cucumbers: Besides being absolutely adorable, Persian cucumbers have similar qualities to English cucumbers. They are about 6-inches long at their biggest and have thin, edible skin and minimal seeds. Chop and prepare them just like their English cousins.

More Yummy Cucumber Sides

• Broccoli, Cucumber, and Tomato Salad – Creamy, chunky and refreshing
• Cabbage Salad – A classic cabbage and cucumber slaw
• Marinated Cucumbers – Garlicky and tangy cucumber spears
• Asian Cucumber Salad – Cucumber slices with a Asian flare

Recipe

Creamy Cucumber Salad Recipe

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Servings

8 Servings

Prep Time 15 minutes mins

Total Time 15 minutes mins

Recipe contributed by: Natalya Drozhzhin

This creamy cucumber salad recipe is refreshing and simple. The sliced cucumbers, fresh dill, and sour cream dressing brings everyone back for more again and again.

Ingredients

• 4 garden cucumbers or 1 English cucumber
• 1 bunch scallions
• 3 dill stems
• 3 garlic cloves
• salt to taste
• 1/2 cup sour cream

US Units – Metric

Instructions

• Gather your ingredients. Note: Make sure your cucumbers are fresh out of the refrigerator. This salad is best when served cold and refreshing!
  
• Peel the cucumber skin or leave it on. It's up to you! Then, using a sharp knife, slice the cucumber into equal-sized pieces.
  
• Dice the scallions and dill and place them into the bowl. Press or finely mince the garlic and add it to the bowl. Season with salt to taste, then add the sour cream.
  
• Stir to combine and serve right away!
  

Nutrition Facts

Creamy Cucumber Salad Recipe

Amount Per Serving

Calories 49 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 15mg1%

Potassium 240mg7%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 257IU5%

Vitamin C 6mg7%

Calcium 42mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.