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Creamy Cucumber Onion Salad

This light Creamy Cucumber Onion Salad features bright and refreshing flavors. In it, English cucumber slices are tossed with a beautifully seasoned homemade dressing. The sweet and tangy flavor combination makes it ideal to be served alongside a plethora of entrees.

Creamy Cucumber Onion Salad

Easy Creamy Cucumber Onion Salad Recipe

This cucumber onion salad recipe is such a refreshing addition to most any meal. The crunch of the cucumber and onion pairs beautifully with the sweet and tangy dressing. A generous sprinkling of fresh dill  gives it a bit of a bite. Cucumber salad is a regular on our salad menu just as it was for my Mom so, I was introduced to this early on in life. She typically made it using fresh cucumbers straight from the garden in the summer. English cucumbers are readily available year-round so there’s no reason to limit it only to the summer months. I’ve found that the cool dressing makes it especially suited for serving with spicy dishes to create a balance of flavors.
Creamy Cucumber Onion Salad

How to Make the Best Creamy Cucumber Onion Salad Recipe

Traditionally, Southern cooks would make this cucumber salad with sour cream. For this recipe I’ve switched it up using plain Greek yogurt in the same amount as sour cream with great success. It also gives the added bonus of extra protein.  This simple cucumber salad is complementary to so many meals, it’s a fantastic way to use extra cucumbers when they come in with a vengeance during garden season.

  • Ingredients you’ll need to make this recipe for easy Creamy Cucumber Onion Salad: One English cucumber, sour cream OR plain Greek yogurt, salt, apple cider vinegar, granulated sugar, fresh dill, garlic powder, onion powder and white pepper. You’ll also need one thinly sliced Vidalia or sweet onion. You could use a red onion, too.
  • Why draw  the liquid from the cucumbers? The purpose of drawing some of the liquid out of the cucumbers before combining with the rest of the ingredients is to keep them from releasing excess juices into the dressing and causing it to break down or separate.
  • It’s important to allow ample time for the cucumber onion salad to chill. At least 2 hours and even longer will serve you well. Assembling everything in advance and giving it time to chill thoroughly will give the flavors time to marry before serving.
  • When choosing cucumbers, choose ripe firm cucumbers. I don’t peel them for this recipe, but it you have an aversion to the skin of cucumbers, you can.
  • English cucumbers are perfection for this salad due to the lack of seeds. You can use a classic slicing cucumber, if that’s what you have on hand. This is another place that there’s no need to sweat the small stuff.
  • You can store this cucumber salad in an airtight container chilled in the refrigerator for up to 3 days. I don’t recommend freezing cucumber salad.

cucumber slices on paper towels and dressing ingredients in a bowl

More Southern Salad Recipes to Make

There’s no wrong time of year to add a salad to the menu either as an entrée or a side. They provide texture, color and pair with most anything that your heart desires from sandwiches, to grilled steak, chicken or pork or even burgers pasta. A few other recipes you may like to try:


Creamy Cucumber Onion Salad

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Helpful Kitchen Items:

Creamy Cucumber Onion Salad

Prep Time15 minutes
Chill Time2 hours
Course: Salad, Side Dish
Cuisine: American
Keyword: creamy-cucumber-onion-salad
Servings: 8 servings
Calories: 60kcal
Author: Melissa Sperka


  • 1 English cucumber sliced 1/8-inch thick
  • 1 tsp kosher salt divided
  • 1 cup Greek yogurt OR sour cream
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp granulated sugar or sweetener of choice adjust to taste
  • 2 tsp fresh dill chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp celery seed
  • 1/8 tsp white pepper
  • 1 medium Vidalia onion thinly sliced


  • Arrange sliced cucumbers side by side on doubled paper towels. Sprinkle lightly with 1/2 tsp kosher salt then gently press another paper towel on top. Rest for 30 minutes to allow juices to be released.
  • In a medium mixing bowl, whisk together the remaining 1/2 tsp kosher salt, yogurt or sour cream, vinegar, sugar, dill, garlic powder, onion powder, celery seed and white pepper. 
  • Stir in cucumber and onion.  Mix well, taste and adjust salt, if needed. Chill for 2 hours or until serving.
  • Sprinkle with additional fresh dill before serving, if desired.


Serving: 1serving | Calories: 60kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 307mg | Potassium: 113mg | Fiber: 1g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!




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