Creamy cucumber salad is a cool side of cucumbers, red onion and corn in a garlicky yogurt dill dressing, ready in 15 minutes. It makes 4 servings and needs no cooking, which suits a hot day or a barbecue.
Why This Recipe Works
The dressing mixes plain yogurt, strained yogurt and a little mayonnaise. Thick strained yogurt stops it from running. The mayonnaise adds body, so the dressing clings to each slice instead of pooling at the bottom.
Slice the cucumbers medium thick, not paper thin and not chunky. Thin slices go limp in the dressing, while thick ones feel heavy to bite. A medium slice stays crisp and still soaks up flavor.
Mustard or vinegar, garlic, salt and a pinch of sugar balance the dressing. The tang cuts through the creamy base, the sugar softens the sharpness, and the red pepper flakes add a little warmth.
Creamy Cucumber Salad Ingredients
For the salad
- 4 cucumbers
- 1 small red onion
- 1 small can boiled corn, drained
- 2 tablespoons chopped fresh dill
For the dressing
- 3 tablespoons plain yogurt
- 2 heaping tablespoons strained yogurt (or Greek yogurt)
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon mustard, or 1 tablespoon vinegar
- 1 large garlic clove, crushed
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
How To Make Creamy Cucumber Salad
Prep the salad
- Slice the cucumbers: Wash the cucumbers and cut off the ends. Slice them medium thick, so they keep some crunch under the dressing. You don’t need to peel them.
- Add the rest: Cut the red onion into half-moons. Put the cucumbers, onion, drained corn and chopped dill together in a large bowl.
Dress and serve
- Make the dressing: In a small bowl, stir the plain yogurt, strained yogurt, mayonnaise, mustard, crushed garlic, salt, sugar, red pepper flakes and black pepper. Mix until the dressing is smooth.
- Toss: Pour the dressing over the salad. Mix well, so every slice gets coated.
- Serve: Serve right away for the crunchiest bite, or chill the salad for a few minutes first if you like it cold.
Recipe Tips
- Drain the corn well: Extra liquid from the can thins the dressing. Shake the corn in a strainer before it goes in the bowl.
- Dress it late: Cucumbers release water once they meet salt. Toss the salad just before serving to keep it creamy, not watery.
- Use thick yogurt: Strained or Greek yogurt gives a dressing that clings. If you only have regular yogurt, drain it in a sieve for 15 minutes first.
- Taste before serving: Salt and tang vary with your yogurt and mustard. Taste a slice and add a splash of vinegar or a pinch of salt if it needs it.
What To Serve With Creamy Cucumber Salad
Serve this salad next to grilled chicken, sausages or fish, where its cool creaminess balances smoky flavors. It also goes well with roasted potatoes or a plate of cold cuts and crusty bread.
How To Store
- Fridge: Keep leftovers in a covered container in the fridge for up to 2 days. The salad turns more watery as it sits, so stir it before serving.
- Freezer: Don’t freeze this salad. The cucumbers turn soft and the dressing separates when thawed.
- Make ahead: Slice the vegetables and mix the dressing up to a day ahead, and keep them apart in the fridge. Toss them together just before serving.
FAQs
Can I make creamy cucumber salad without mayonnaise?
Yes. Leave out the mayonnaise and use a little more strained or Greek yogurt. The dressing will taste a bit lighter and tangier.
Is this cucumber salad vegetarian?
Yes, it has no meat or fish. It contains dairy and mayonnaise, which has eggs, so it is not vegan. Check your mustard label if you are strict about ingredients.
Can I make cucumber salad ahead of time?
You can prep the parts a day ahead and keep them separate. Once dressed, the salad stays good for about 2 days, but it gets more watery as time passes.
Why is my cucumber salad watery?
Salt pulls water out of cucumbers, and thin yogurt makes the dressing runny. Use thick strained or Greek yogurt, drain the corn well, and dress the salad right before you serve it.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 130 kcal
- Total Fat: 6g
- Total Carbohydrate: 17g
- Dietary Fiber: 3g
- Protein: 5g
Creamy Cucumber Salad
4
servings10
minutes5
minutes15
minutesCrisp cucumbers, red onion and sweet corn in a garlicky yogurt and dill dressing. A no-cook side for 4 that comes together in 15 minutes.
Ingredients
- For the salad
4 cucumbers
1 small red onion
1 small can boiled corn, drained
2 tablespoons chopped fresh dill
- For the dressing
3 tablespoons plain yogurt
2 heaping tablespoons strained yogurt (or Greek yogurt)
1 1/2 tablespoons mayonnaise
1 teaspoon mustard, or 1 tablespoon vinegar
1 large garlic clove, crushed
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
Directions
- Slice the cucumbers: Wash the cucumbers and cut off the ends. Slice them medium thick, so they keep some crunch under the dressing. You don’t need to peel them.
- Add the rest: Cut the red onion into half-moons. Put the cucumbers, onion, drained corn and chopped dill together in a large bowl.
- Make the dressing: In a small bowl, stir the plain yogurt, strained yogurt, mayonnaise, mustard, crushed garlic, salt, sugar, red pepper flakes and black pepper. Mix until the dressing is smooth.
- Toss: Pour the dressing over the salad. Mix well, so every slice gets coated.
- Serve: Serve right away for the crunchiest bite, or chill the salad for a few minutes first if you like it cold.
