This creamy cucumber onion salad is the cool, crunchy side dish that makes a heavy summer plate feel lighter. Thin cucumber slices and sweet onion are coated in a tangy sour cream dressing that takes about two minutes to stir together.
It uses just six ingredients, needs no cooking, and gets better after a short rest in the fridge. Bring it to a picnic, set it next to grilled meat, or keep a bowl in the fridge for easy weeknight dinners.
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Why This Creamy Cucumber Onion Salad Recipe Works
Salting the cucumbers first pulls out extra water, so the dressing stays thick and clings to every slice instead of turning into a puddle at the bottom of the bowl.
Sour cream gives the salad body, and a splash of white vinegar adds the tang that keeps it from tasting flat. Sweet onion brings gentle sharpness without overwhelming the cucumber.
Ingredients for Creamy Cucumber Onion Salad
- 2 pounds English cucumbers, thinly sliced
- 1 medium sweet onion, cut into thin half moons
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup sour cream
- 1 tablespoon white vinegar
English cucumbers. They have thin skin and few seeds, so there is no need to peel them. Slice them about 1/8 inch thick for the ideal crunch.
Sweet onion. A sweet onion keeps the flavor mellow. If you only have a yellow onion, soak the slices in cold water for 10 minutes first.
Sour cream. Full fat sour cream makes the creamiest dressing. Plain Greek yogurt works as a lighter swap.
White vinegar. Just one tablespoon adds brightness. White wine vinegar or lemon juice gives a softer flavor.
How to Make Creamy Cucumber Onion Salad
1. Slice the vegetables. Wash the cucumbers, trim the ends, and slice them into thin rounds. Cut the onion in half and slice it into thin half moons.
2. Salt and rest. Toss the cucumbers and onion with the salt in a colander and let them stand over the sink for 15 minutes, until beads of water appear on the slices.
3. Drain well. Press the vegetables gently and pat them dry with paper towels so the dressing does not turn watery.
4. Mix the dressing. Stir the sour cream, vinegar, and pepper together in a large bowl until smooth.
5. Combine. Add the cucumbers and onion to the dressing and fold until every slice is coated.
6. Chill. Cover and refrigerate for 30 minutes so the flavors can come together, then stir and serve cold.
How to Serve Creamy Cucumber Onion Salad
Serve this salad as a cool side next to grilled chicken or burgers. It is a nice partner for potato salad with sour cream on a picnic table, and it balances rich plates like macaroni salad with sour cream. For a pickle lover spread, add dill pickle potato salad and a bowl of creamy ranch dill pickle dip with crackers.
How to Store and Reheat Creamy Cucumber Onion Salad
Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The cucumbers keep releasing water as they sit, so drain off any liquid and stir the salad before serving. Do not leave it out at room temperature for more than two hours, and skip the freezer because cucumbers turn mushy once thawed.
Tips and Variations for Creamy Cucumber Onion Salad
Slice evenly. A mandoline gives you uniform slices that soak up the dressing at the same rate.
Do not skip the salting step. Resting the cucumbers with salt is the difference between a thick dressing and a watery one.
Go easy on the salt. The vegetables are drained but not rinsed, so keep to 3/4 teaspoon and taste before adding more.
Add fresh dill. A tablespoon of chopped fresh dill gives a classic deli flavor.
Try a spicy kick. Stir in a pinch of red pepper flakes or a spoonful of horseradish for heat.
Make it lighter. Swap half of the sour cream for plain Greek yogurt and keep the vinegar the same.
Keep it cold. Set the bowl over a larger bowl of ice at outdoor events, and read the University of Wisconsin Extension leftovers advice for safe storage times.
Dress close to serving. If you are making it ahead, keep the dressing and the drained vegetables separate and combine them an hour before serving.
Frequently Asked Questions About Creamy Cucumber Onion Salad
What makes creamy cucumber onion salad watery?
Cucumbers are mostly water, so any that are not salted and drained will thin out the dressing as the salad sits.
How long does creamy cucumber onion salad last?
It is ideal within 1 to 2 days when stored in the refrigerator. After that the cucumbers soften.
Can I make creamy cucumber onion salad ahead?
Yes. Prep the vegetables and dressing up to a day ahead, store them separately, and combine them about an hour before serving.
Do I need to peel the cucumbers?
No. English cucumber skin is thin and tender. If you use regular cucumbers, peel them and scoop out the seeds first.
Can I use Greek yogurt in place of sour cream?
Yes. Plain Greek yogurt gives a slightly tangier, lighter dressing. Use the same amount.
Creamy Cucumber Onion Salad
Equipment
- Colander
- Large mixing bowl
- Chef knife
- Paper towels
Ingredients
Main Ingredients
- 2 lb English cucumbers thinly sliced
- 1 medium sweet onion cut into thin half moons
- ¾ tsp salt
- ¼ tsp black pepper
- ¾ cup sour cream
- 1 tbsp white vinegar
Instructions
Cooking
- Slice. Slice the cucumbers into thin rounds and the onion into half moons.
- Salt. Toss with the salt in a colander and rest 15 minutes.
- Dry. Press gently and pat dry with paper towels.
- Mix. Stir the sour cream, vinegar, and pepper in a large bowl.
- Combine. Fold in the vegetables, cover, and chill 30 minutes before serving.
