Introduction
There are few things as refreshing as a crisp, cool cucumber salad, especially when the weather warms up. This creamy cucumber salad recipe is a true summer staple, offering a delightful balance of refreshing crunch, vibrant flavors, and a luscious, tangy dressing. It’s the perfect antidote to a hot day, a fantastic accompaniment to almost any meal, and incredibly simple to prepare. Imagine perfectly sliced cucumbers and finely diced carrots, all coated in a rich, yet light, creamy dressing – it’s a symphony of textures and tastes that will tantalize your taste buds.
What makes this particular cucumber salad so special is its effortless elegance. With minimal ingredients and no cooking required, you can whip up this vibrant side dish in a flash. The bright green of the cucumbers and the cheerful orange of the carrots create a visually appealing dish that’s as pleasing to the eye as it is to the palate. It’s the kind of versatile recipe that shines equally bright at a backyard barbecue, a casual weeknight dinner, or a festive potluck. Plus, it’s a fantastic way to enjoy fresh, hydrating vegetables.
Whether you’re looking for a light lunch, a healthy snack, or a refreshing side to complement grilled meats or sandwiches, this creamy cucumber salad ticks all the boxes. Its cool, tangy, and slightly savory profile is incredibly addictive, and its ease of preparation means you’ll want to make it again and again. Get ready to discover your new favorite go-to salad that brings freshness and flavor to every bite!
Nutritional Information
Per serving (approximate values):
- Calories: 180
- Protein: 3g
- Carbohydrates: 10g
- Fat: 15g
- Fiber: 2g
- Sodium: 280mg
Ingredients
- 3 large English or Persian cucumbers (about 1.5 lbs), thinly sliced into half-moons or quarters
- 2 medium carrots, peeled and finely diced (about 1 cup)
- 1/2 cup full-fat mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon fresh dill, finely chopped (plus more for garnish)
- 1 teaspoon granulated sugar (or to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- Optional: 1 tablespoon fresh chives, finely chopped
- Optional: A pinch of red pepper flakes for a subtle kick
Instructions
- Begin by preparing your vegetables. Wash the cucumbers thoroughly. For English or Persian cucumbers, peeling is optional as their skin is thin. If using regular cucumbers, you may want to peel them to avoid bitterness. Slice the cucumbers into thin half-moons or quarters, about 1/4 inch thick. If your cucumbers are very watery or have large seeds, you can scoop out the seeds with a spoon before slicing to prevent the salad from becoming too watery. Place the sliced cucumbers in a colander and sprinkle with 1/4 teaspoon of salt. Let them sit for 15-20 minutes to draw out excess water, then gently pat them dry with paper towels.
- Next, peel the carrots and finely dice them into small, uniform cubes, about 1/4 inch in size. Uniformity in size ensures an even texture and a pleasant bite in every mouthful.
- In a medium-sized mixing bowl, prepare the creamy dressing. Combine the mayonnaise, Greek yogurt (or sour cream), white vinegar, fresh chopped dill, granulated sugar, garlic powder, black pepper, and the remaining 1/4 teaspoon of salt. Whisk all the ingredients together vigorously until the dressing is smooth, well-combined, and creamy. Taste the dressing and adjust the seasoning as needed, adding more salt, pepper, sugar, or vinegar to achieve your desired balance of tangy, sweet, and savory.
- Add the prepared, dried cucumbers and diced carrots to the bowl with the dressing. Gently toss all the ingredients together using a spatula or large spoon, ensuring that all the cucumber and carrot pieces are thoroughly coated in the creamy dressing. Be careful not to mash the cucumbers.
- Once everything is well mixed, cover the bowl with plastic wrap and refrigerate the cucumber salad for at least 30 minutes. Chilling time is crucial as it allows the flavors to meld and intensify, and the salad will be wonderfully cool and refreshing when served. For best results, chill for at least 1 hour.
- Before serving, give the salad another gentle stir. Garnish with extra fresh dill or chopped chives, if desired. Serve cold as a refreshing side dish.
Cooking Tips and Variations
To ensure the best possible creamy cucumber salad, ingredient selection is key. Opt for fresh, firm English or Persian cucumbers, which have thinner skins and fewer seeds, making them ideal for salads. If using standard slicing cucumbers, you might want to peel them and scoop out the seeds to prevent a watery or bitter salad. For the carrots, choose firm, bright orange ones; fresh carrots will offer the best crunch and sweetness. When making the dressing, consider using a combination of mayonnaise and Greek yogurt (or sour cream) for a balance of richness and tang. Full-fat versions will yield a creamier, more satisfying dressing.
Salting and draining the cucumbers is a vital step that many skip, but it makes a significant difference. By lightly salting the sliced cucumbers and letting them sit for 15-20 minutes, you draw out excess moisture. This prevents the salad from becoming watery over time, ensuring your dressing remains rich and clings perfectly to the vegetables. Always remember to pat them thoroughly dry before adding them to the dressing.
Don’t be afraid to customize your dressing! While the base recipe is fantastic, you can easily adjust the tanginess with a bit more vinegar or lemon juice, or add a touch more sweetness with sugar, honey, or maple syrup. For an extra layer of flavor, consider adding a pinch of celery seed, onion powder, or a dash of your favorite hot sauce. Fresh herbs are a game-changer; besides dill, fresh parsley, chives, mint, or even cilantro can add a wonderful aromatic lift. Always add fresh herbs just before serving for the best flavor and vibrant appearance.
For variations, consider adding other crisp vegetables to the mix. Thinly sliced radishes can add a peppery bite and beautiful color, while finely diced bell peppers (red, yellow, or orange) will introduce more sweetness and crunch. Cherry tomatoes, halved, also make a great addition. If you want to make this salad a more substantial meal, you can easily incorporate protein. Shredded chicken, canned tuna, chickpeas, or even hard-boiled eggs can turn this side dish into a satisfying light lunch. For a different textural experience, try adding some toasted nuts or seeds just before serving, like slivered almonds or sunflower seeds.
When it comes to chilling, aim for at least 30 minutes, but an hour or more is even better. This allows all the flavors to fully meld together, creating a more harmonious and delicious salad. If the dressing appears too thick after chilling, you can thin it out with a splash of milk, water, or a bit more vinegar. If it’s too thin, a touch more mayonnaise or Greek yogurt can help. Remember that the consistency can change slightly as the cucumbers release a little more moisture, so a final stir before serving is always a good idea.
Storage and Reheating
This creamy cucumber salad is best enjoyed fresh, ideally within 1-2 days of preparation. To store any leftovers, transfer the salad to an airtight container and refrigerate promptly. Proper storage will help maintain its freshness and prevent spoilage. However, it’s important to note that cucumbers naturally release water over time, especially once dressed. This means the salad may become slightly more watery the longer it sits in the refrigerator. While it will still be delicious for a couple of days, the texture of the cucumbers will soften, and the dressing might thin out a bit.
Because this is a cold, no-cook salad, reheating is not applicable and not recommended. Reheating would compromise the crisp texture of the cucumbers and the creamy consistency of the dressing, leading to a mushy and unappetizing result. It is designed to be served chilled, straight from the refrigerator.
If you’re planning to make a large batch for an event or to enjoy over several days, consider preparing the dressing and cutting the vegetables separately. Store the sliced cucumbers (drained and patted dry) and diced carrots in separate airtight containers in the refrigerator. Then, mix only the amount of salad you plan to serve a few hours before eating. This method will help preserve the crispness of the vegetables and the fresh quality of the dressing for a longer period, ensuring a perfect salad every time you serve it.
Frequently Asked Questions
Can I make this cucumber salad ahead of time?
Yes, you can prepare this creamy cucumber salad ahead of time, but for the best texture and flavor, we recommend making it no more than 24 hours in advance. The cucumbers will release water over time, which can thin the dressing and soften their crunch. If preparing further in advance, you can chop the vegetables and make the dressing separately, then combine them just a few hours before serving.
What kind of cucumbers are best for this recipe?
English or Persian cucumbers are highly recommended for this salad. They have thinner skins and fewer seeds, which means less prep work (no need to peel or deseed) and a better texture. If using regular slicing cucumbers, you might want to peel them and scoop out the larger seeds to prevent the salad from becoming watery or bitter.
Can I use a different type of yogurt or mayonnaise?
For the creamiest and most flavorful dressing, full-fat mayonnaise and plain Greek yogurt (or sour cream) are ideal. You can use low-fat or fat-free versions if you prefer, but keep in mind that the dressing may be less rich and slightly thinner in consistency. Adjust seasonings accordingly. Avoid flavored yogurts, as they will alter the intended savory flavor profile of the salad.
How can I prevent my cucumber salad from becoming watery?
The key to preventing a watery cucumber salad is to properly prepare the cucumbers. After slicing, place them in a colander, sprinkle with a little salt, and let them sit for 15-20 minutes. This draws out excess moisture. Then, thoroughly pat them dry with paper towels before adding them to the dressing. Additionally, avoid over-dressing the salad; too much dressing can also contribute to a watery consistency as it dilutes with the cucumber’s natural moisture.
