A Refreshing Take on Cucumber Salad
A cooling cucumber salad with a tangy-sweet dressing, crisp onions, and fresh herbs. This no-cook recipe delivers maximum crunch and flavor with minimal effort, making it ideal for picnics, BBQs, or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes (includes draining/chilling)
- Yield: 6 servings 1x
- Category: Side Salad
- Method: No-Cook
- Cuisine: International
Ingredients
Scale
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- ½ red onion, thinly sliced
- 1 tsp salt (for draining)
- ½ cup sour cream or Greek yogurt
- 2 tbsp white vinegar
- 1 tbsp honey or sugar
- 1 tbsp fresh dill, chopped
- 1 tsp poppy seeds
- ½ tsp garlic powder
- ¼ tsp black pepper
- Optional: 1 tbsp chopped fresh mint or chives
Instructions
- Prep Cucumbers: Toss cucumber and onion slices with salt. Let drain in colander 30 mins. Rinse and pat dry.
- Make Dressing: Whisk sour cream, vinegar, honey, dill, poppy seeds, garlic powder, and pepper.
- Combine: Gently fold dressing into cucumbers. Chill 1 hour before serving.
- Garnish: Sprinkle with extra dill or mint if desired.
Notes
- Crisp Tip: Salting cucumbers prevents a watery salad
- Make Ahead: Dressing keeps 3 days; assemble 2 hours before serving
- Variations: Add radishes or swap dressing for rice vinegar + sesame oil
- Storage: Best eaten within 24 hours (cucumbers soften over time)
Nutrition
- Serving Size: ¾ cup
- Calories: 60
- Sugar: 5g
- Sodium: 200mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
