Creamy Cucumber Salad
Ingredients
Method
- Using a sharp knife or mandoline, thinly slice the cucumbers. Thinly slice the scallion, reserving some dark green tops for garnish. Finely chop the fresh dill. Place all the vegetables in a large mixing bowl.
- In a small bowl, whisk together the vegan mayonnaise, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper until smooth and creamy.
- Pour the dressing over the vegetables and stir until everything is evenly coated.
- Let the salad rest for 15 minutes to allow the flavors to meld. Transfer to a serving platter, garnish with reserved scallion tops and an extra sprinkle of black pepper, and serve.
Nutrition
Notes
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Let us know how it was!Creamy Cucumber Salad Recipe
You know those scorching July evenings when the thought of turning on the oven is basically torture? Yeah, me too. That’s when this creamy cucumber salad comes to the rescue. It’s cold, it’s crunchy, it’s ridiculously easy, and it honestly makes you feel like you’ve got dinner handled with zero effort.
I am telling you, this salad saves dinner. I’ve lost count of how many times I’ve thrown it together while a main dish is grilling or while I’m trying to keep a toddler from unspooling the paper towels. If you can slice a cucumber and stir, you’ve got this.
Plus, it’s that perfect no-cook summer salad that fits right in at a potluck or a lazy weeknight. The dressing is a tangy yogurt-mayo situation with fresh dill and a hint of maple syrup sounds a little fancy, but it’s basically pantry staples. Let’s get into it.
Ingredients You’ll Need
The ingredient list is short and sweet. Here’s what you’ll grab:
- Cucumbers: English or Persian work best. They’re thin-skinned and crisp. If you use conventional cucumbers, scrape out the seeds to avoid a watery salad.
- Scallion: One large scallion, thinly sliced. Save the dark green tops for a pretty garnish.
- Fresh dill: Three tablespoons, finely chopped. Fresh is key here dried dill is way more concentrated, so if you substitute, use way less.
- Vegan mayonnaise: Half a cup. Regular mayo works too, if that’s your thing.
- Plain Greek yogurt: Half a cup. Non-fat or whole-fat, both work great. Sour cream is also a solid swap.
- Apple cider vinegar: Two tablespoons. Fresh lemon juice is a nice tangy alternative.
- Maple syrup: One tablespoon. Honey or agave works too.
- Salt and pepper: Fine sea salt and freshly ground black pepper.
That’s it. Ten simple ingredients, and you probably have most of them right now.
How to Make Creamy Cucumber Salad
Alright, let’s walk through this. I’ll give you the high-level stages, but the recipe card below has the full details.
Step 1: Slice and prep the vegetables
Grab your cucumbers and slice them thin. A sharp knife is fine, but a mandoline makes it super fast and even. Then thinly slice the scallion, reserving those dark green tops for later. Finely chop your fresh dill. Toss everything into a large mixing bowl.
Step 2: Make the dressing
In a small bowl, whisk together the vegan mayonnaise, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper. Whisk until it’s smooth and creamy. Taste it you might want a little more salt or a tiny extra splash of vinegar. Adjust to your liking.
Step 3: Combine and rest
Pour the dressing over the cucumber mixture. Stir until everything is evenly coated. Let the salad rest for about 15 minutes. This resting time is key it lets the flavors meld and the cucumbers soften ever so slightly. It’s still crunchy, just more flavorful.
Step 4: Garnish and serve
Transfer to a serving platter or bowl. Garnish with the reserved scallion tops and an extra sprinkle of black pepper. Serve immediately or pop it in the fridge until you’re ready.
Tips for the Best Creamy Cucumber Salad
I’ve made this salad more times than I can count, and I’ve definitely made my share of mistakes. So here are my best tips to make yours perfect:
- Salt and drain your cucumbers if you have time. This is the biggest difference between a creamy salad and a watery soup. If you can, toss the sliced cucumbers with a pinch of salt, let them sit for 10-15 minutes, then pat dry. But honestly? I’ve skipped this step plenty of times and it’s still delicious.
- Use thin, even slices. Thick chunks don’t coat well with the dressing. Aim for about ⅛ inch thick. A mandoline is your friend here.
- Don’t skip the resting time. That 15 minutes is magic. It lets the dill and scallion perfume the whole thing.
- Fresh dill is non-negotiable for best flavor. Dried dill is okay in a pinch, but use only about 1 teaspoon for the whole batch. Otherwise it’ll overpower everything.
- Taste and adjust before serving. Sometimes you need a pinch more salt or a dash more vinegar. Trust your taste buds.
Popular Additions and Variations
This creamy cucumber salad is a blank canvas. Here are some fun ways to switch it up:
- Add crunch: Thinly sliced radishes or some halved cherry tomatoes (add tomatoes just before serving to keep them from getting soggy).
- Add creaminess: Diced avocado stirred in at the end is amazing.
- Go Mediterranean: Toss in a handful of crumbled feta cheese and a few chopped sun-dried tomatoes.
- Make it old-fashioned: Add thinly sliced red onion instead of scallion, and a little extra vinegar for that classic tang.
- German-style: Use white vinegar instead of apple cider, skip the maple syrup, and add a tiny bit of sugar. Let it sit even longer.
- Dairy-free version: Use dairy-free yogurt (coconut or almond) and you’re set.
- Low-calorie option: Use light Greek yogurt and light mayo, or even just yogurt alone.
Mix and match! I’ve made this with everything from capers to pickled jalapeños. It’s hard to mess up.
Serving Suggestions
This creamy cucumber side dish is a dream with so many meals. Here are my favorite pairings:
- Grilled meats: Burgers, chicken thighs, steak, or fish the cool creaminess balances the smoky char.
- Spicy dishes: It’s the perfect cooling element for tacos, curry, or anything with a kick.
- Summer BBQs: Alongside baked beans, potato salad, or corn on the cob.
- Light dinners: Serve with a simple roasted salmon or some grilled veggies.
- Use the extra dressing as a dip for crudités or crispy veggies.
Honestly, I’ve even eaten this as a main course on a hot day. It’s that good.
Storage and Make-Ahead Instructions
Leftovers? Yes, please. Here’s how to handle them:
- Storage: Keep the salad in an airtight container in the fridge for up to 3 days.
- Make-ahead tip: You can prep the dressing and slice the veggies separately up to a day in advance. Combine just before serving for the crunchiest texture.
- If the salad gets watery: Don’t panic. Just stir in a dollop of extra yogurt or pour off the excess liquid. It’ll thicken right up.
- Freezing: Not recommended cucumbers turn to mush. This is a fresh salad all the way.
Frequently Asked Questions
So there you have it – my go-to creamy cucumber salad. It’s the kind of recipe you’ll make over and over again, especially in the heat of summer. Quick, cool, and everyone loves it. I keep coming back to this one because it just works.
If you give it a try, let me know! And don’t forget to check out my Pinterest board for more summer recipes like this. Happy cooking!
Source: Learn More About This Dish
What are the ingredients in creamy cucumber salad?
This creamy cucumber salad uses cucumbers, scallion, fresh dill, vegan mayonnaise, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper. Simple pantry staples that come together fast.
What dressing goes best on cucumber salad?
A tangy yogurt-mayo dressing is classic. This recipe uses a blend of Greek yogurt, vegan mayonnaise, apple cider vinegar, and a touch of maple syrup. It’s creamy, tangy, and not too heavy.
How do you make old-fashioned creamy cucumber salad?
Old-fashioned versions often use sour cream instead of yogurt, add more vinegar, and skip the sweetener. This recipe keeps it modern with yogurt and maple syrup, but you can swap to sour cream and add a little sugar.
How long does creamy cucumber salad last?
Stored in an airtight container in the refrigerator, it stays good for up to 3 days. The cucumbers will release some water over time, so stir in a little extra yogurt before serving if needed.
How do you make German cucumber salad?
German cucumber salad (Gurkensalat) typically uses a vinegar-based dressing with dill, oil, and a pinch of sugar, without the creamy base. Our version is creamy, but you can easily adapt it by replacing the mayo-yogurt with a simple vinegar and oil dressing.
What are some tips for making creamy cucumber salad?
Thinly slice cucumbers for even coating. Salt and drain them to prevent a watery salad. Let the salad rest for 15 minutes to meld flavors. Adjust seasoning before serving. Fresh dill is best.
How do you make a viral creamy cucumber salad?
The viral versions often use a creamy dressing with mayo, yogurt, and vinegar, plus fresh dill and scallions. The key is using English cucumbers, salting them, and letting the salad rest for optimal texture. Our recipe is basically viral-worthy!
