This creamy cucumber salad with mayonnaise is a simple, refreshing dish perfect for those hot summer days. It brings together crisp cucumbers, creamy mayo, and fresh dill for a cool treat you’ll love to munch on.
It tackles soggy cucumbers, watery dressing, bland taste, and lengthy prep by crisp-slicing, simple dill dressing, and quick mixing for a ready-to-serve cool side.
I’ve always struggled to find salads that are both quick and satisfying. Since I have diabetes, it’s important for me to watch my sugar intake, and many salads just pack in the sugar. This creamy cucumber salad is a great solution, light, tasty, and easy to whip up in under 10 minutes!
One great thing about this recipe is that it helps avoid that watery dressing problem that cucumbers can sometimes have. By salting the cucumbers ahead of time, you get a nice, creamy consistency. Plus, it’s easy to adjust the mayo to fit your taste or even throw in some extra herbs for a kick.
If you enjoy a big bowl of salad but need something sweet too, try this Recipe Name. It’s a fun addition to any meal!
Table of contents
Why You Will Love This Recipe
- Easy to Make This salad comes together in under 10 minutes, making it a breeze for busy days or last-minute gatherings.
- Crisp and Refreshing The combination of cucumbers and fresh dill creates a light, tangy flavor that’s just perfect for summer heat.
- Adjustable Creaminess You can tweak the amount of mayonnaise to suit your taste, so you can have it as creamy as you like.
- Fresh Herbs The use of fresh dill not only brightens the dish but also gives it a vibrant flavor that really stands out.
Creamy Dill Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: Mixing
- Cuisine: vegetarian
- Diet: vegetarian
Description
A refreshing and creamy cucumber salad with a zesty dill dressing, perfect for a vegetarian side dish.
Ingredients
- 2 cucumbers (about 450g), firm and fresh
- 1/2 sweet white onion (about 75g), thinly sliced
- 1/3 cup (80g) finely chopped fresh dill
- 11/2 teaspoon garlic clove, minced
- 1/3 cup (80g) mayonnaise
- 11/2 teaspoon sugar
- 11/2 teaspoon white wine vinegar
- Salt and pepper to taste
Instructions
- Mix Dressing Ingredients: Start by whisking together the mayonnaise, garlic, and fresh dill in a small bowl. This should smell refreshing and zesty as you go. Mixing thoroughly helps to create a smooth dressing that coats your veggies nicely. Just make sure there are no lumps, or your dressing might look a bit uneven.
- Prepare Cucumbers: Take your salted cucumber slices and pat them dry with a paper towel. They should feel a bit firmer after releasing moisture. This step is crucial to avoid ending up with a watery salad. Be careful not to skip the drying process, since extra moisture can make your dressing thin.
- Combine Cucumbers & Dressing: In a large bowl, toss the cucumber slices with your creamy dressing. You want everything to be evenly coated, which should feel satisfying to mix. This step marries the flavors and ensures each bite is delicious. You might want to watch out for over-mixing, as it could break down the cucumbers.
- Chill Before Serving: Let your salad sit in the fridge for about an hour. You’ll notice it getting a little firmer and the flavors melding. Chilling makes everything taste even better! Just remember, if you’re planning to serve it later, don’t let it sit for too long, or the cucumbers may lose their crunch.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for only up to a day, as it can become watery if left overnight.
- Expert Tips: Salting the cucumber slices before mixing can help draw out excess moisture, preventing the salad from becoming watery. If the taste feels bland, consider adding more garlic or a splash of lemon juice to boost the flavor. For a creamier texture, adjust the amount of mayonnaise to suit your preference.
- Reheating Instructions: No reheating is necessary for this salad as it is served cold.
- Serving Suggestions: Serve with grilled chicken or fish. Pair with crusty bread and a light soup. Top with crumbled feta for extra flavor.
- Recipe Variations: You can add cherry tomatoes for a burst of sweetness, mix in avocado for creaminess and healthy fats, or incorporate some radishes for a peppery crunch.
- Ingredient Notes: Use fresh garden cucumbers or English cucumbers for the best results. Red onion or Vidalia onions can be substituted for sweet white onion. Dried dill can replace fresh dill, but use less for a milder flavor. Regular white vinegar can be used in place of white wine vinegar if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 104
- Sugar: 2g
- Sodium: 83mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
Find it online: https://bakeitwell.com/creamy-cucumber-salad-with-mayonnaise
Ingredient Notes
- Cucumbers: These are the stars of the show! I love using fresh, firm cucumbers for that crunchy bite. If you can, go for English cucumbers, they’re less watery!
- Sweet white onion: This adds a mild sweetness that balances the tanginess. I recommend slicing it thinly so it blends nicely without overpowering. Red onion works too if you like a bit more bite.
- Fresh dill: Fresh dill really brightens the salad! You want it finely chopped, so those bits mix in everywhere. If you can’t find fresh, dried dill can work, just use less.
- Garlic clove: A little minced garlic adds a nice kick! Go for fresh for the best flavor. If you’re in a pinch, garlic powder can do the trick, just use less.
- Mayonnaise: This is what gives the salad its creamy texture. I prefer classic mayo, but you could use Greek yogurt for a tangy twist if you want to lighten it up.
- Sugar: Just a hint of sugar balances the flavors out. It’s surprising, but it works! You can skip it or use honey for a different sweetness if you’d like.
- White wine vinegar: This adds a touch of acidity that perks everything up! If you don’t have it, apple cider vinegar can be a solid substitute, just adjust to taste.
- Pepper: Freshly cracked pepper gives this salad a bit of a kick! I always go light on it at first and then adjust as needed for my taste buds.
Recipe Tips
- If the salad becomes watery overnight, salting the cucumber slices before mixing can help draw out excess moisture.
- When the taste feels bland, try adding more garlic or a splash of lemon juice to boost the flavor.
- If the dressing tends to clump or separate, mixing the dressing ingredients thoroughly before combining with cucumbers can help achieve a smoother consistency.
- For a creamier texture, adjusting the amount of mayonnaise to suit your preference can make a difference in flavor.
- When prepping, allowing the salad to chill for at least an hour before serving can really enhance the overall taste.
Serving Suggestions
Serve this creamy cucumber salad with grilled chicken or fish for a satisfying meal. Pair it with crusty bread and light soup for a complete experience.
This salad shines at summer parties, potlucks, barbecues, and picnics. Use it as a topping for various dishes like wraps, sandwiches, or grain bowls.
Top the salad with crumbled feta for added flavor. A drizzle of fresh lemon juice also complements the ingredients well.
Recipe variations
- You can use zucchini instead of cucumbers for a different texture and taste that still pairs well with the creamy dressing.
- Add ½ teaspoon of garlic powder and 1 teaspoon of dried dill for an extra kick of flavor without the fresh herb.
- Either mix in halved cherry tomatoes for a burst of sweetness or diced avocado for a richer texture and healthy fats.
- If you need to scale the recipe, use 3 cucumbers and ¾ cup mayonnaise, making enough to serve a larger group.
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How to Store?
To keep your creamy cucumber salad with mayonnaise fresh, follow these storage tips:
Room Temperature: Avoid storing the salad at room temperature to prevent it from becoming watery. Serve immediately for the best texture.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 1 day. Consume quickly for optimal flavor.
Freezing: Wrap portions in plastic wrap or aluminum foil and place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
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