🥒 Creamy Cucumber Salad: Your New Summer BBQ BFF!
Hey there, foodie friends! Chef Jamie here, ready to spill the beans (or should I say cucumbers?) on my all-time favorite summer sidekick: Creamy Cucumber Salad. Picture this: it’s 95 degrees outside, your grill’s smoking up a storm, and your guests are sweating more than a block of cheddar in the sun. What do you serve to keep everyone cool, satisfied, and coming back for thirds? This salad. It’s crisp, creamy, tangy, and ready in under 30 minutes—no oven required! Plus, it’s low-carb, keto-friendly, and pairs like a dream with smoky ribs, juicy burgers, or even as a solo snack. Let’s dive in—your next cookout MVP is just a slice away! 🔪
Creamy Cucumber Salad
Why This Salad Stole My Heart (and My Picnics)
Let me take you back to my grandma’s porch in July ‘98. She’d hand me a wooden spoon and a bowl of cucumbers fresh from her garden, saying, “Jamie, if you can slice these thin enough to read the newspaper through, you’ll earn your dessert.” Spoiler: I *always* got dessert. 😉 Her version was simpler—just vinegar and onions—but over the years, I’ve added my chef-y twists (hello, sour cream and dill!). Now, it’s the first dish to disappear at my backyard BBQs. Last summer, my buddy Dave accidentally dropped a scoop into his beer… and still claimed it was the best “beer salad” he’d ever had. High praise, right?
What You’ll Need (+ Chef Secrets!)
- 2 large cucumbers – English or Persian work best (less seeds, more crunch!). Pro tip: Leave the skin on for extra color and nutrients.
- ½ cup sour cream – Swap with Greek yogurt if you’re feeling light, or vegan mayo for dairy-free!
- 1 tbsp apple cider vinegar – White vinegar works, but ACV adds a fruity zing.
- 1 tsp Dijon mustard (optional) – My “secret” tang booster. Skip it if you’re mustard-averse!
- 1 tbsp fresh dill – Dried dill works, but fresh is *chef’s kiss*. Double the amount if using dried.
- ½ tsp garlic powder – Fresh garlic can be overpowering here. Trust the powder!
- Salt & pepper – Season aggressively! Cucumbers can handle it.
- ¼ small red onion (optional) – Soak slices in ice water for 10 minutes to mellow the bite.
Let’s Make Magic: Step-by-Step
- Prep Those Cukes: Thinly slice cucumbers (aim for 1/8-inch thick). Too thick? They’ll weep into the dressing. Too thin? They’ll vanish! Chef Hack: Toss slices with 1 tsp salt, let sit 10 minutes, then rinse. Drains excess water for MAX CRUNCH.
- Whip the Dressing: In a bowl, mix sour cream, vinegar, Dijon (if using), dill, garlic powder, ½ tsp salt, and ¼ tsp pepper. Taste! Want more tang? Add vinegar. More richness? A splash of olive oil.
- Marry the Flavors: Add cucumbers (and onions, if using) to the dressing. Fold gently—don’t squish the slices! Let it chill in the fridge for 20+ minutes. Patience, grasshopper: The wait lets the flavors hug it out.
- Serve with Flair: Transfer to a bowl, sprinkle extra dill on top, and maybe a lemon wedge for ~aesthetic~. Boom—summer in a bowl!
How to Serve It Like a Pro
Pair this salad with anything hot off the grill! I love it next to garlic butter shrimp, piled on a grilled chicken sandwich, or as a bright contrast to cheesy potatoes. For a fancy touch, serve in mini mason jars or hollowed-out cucumbers. 🌞
Mix It Up: 5 Delish Twists
- Mediterranean Style: Add feta, kalamata olives, and a squeeze of lemon.
- Spicy Kick: Toss in sliced jalapeños or a dash of hot sauce.
- Protein Power: Fold in grilled chicken or chickpeas for a light meal.
- Vegan Vibes: Use coconut yogurt + a splash of lemon juice instead of sour cream.
- Pickle Lover’s Dream: Swap half the cucumbers with chopped dill pickles. Trust me.
Chef Jamie’s Final Thoughts
This recipe’s been through more glow-ups than my Instagram feed. My college version? Canned cucumbers (yikes) and mayo from a squeeze bottle. We’ve come a long way, baby. One time, I accidentally used powdered sugar instead of garlic powder… let’s just say it was a “sweet” disaster. 🥴 Lesson learned: Label your spice jars! These days, I’ll even batch-make the dressing and keep it in the fridge for last-minute BBQ emergencies. Because let’s face it—summer’s too short for soggy salads.
FAQs: Your Questions, Answered
Q: Can I make this ahead?
A: Absolutely! Prep it 24 hours in advance—just drain any excess liquid before serving.
Q: Why is my salad watery?
A: Cucumbers are 96% water, friend. Salt them first or pat slices dry with a towel!
Q: Can I use regular mustard?
A: Sure, but Dijon’s smoother. Yellow mustard might turn your dressing neon—fun, but not chic.
Q: How long does it keep?
A: 2–3 days in the fridge. It gets softer but still tasty!
Nutritional Info (Per Serving)
Calories: ~90 | Carbs: 5g | Protein: 2g | Fat: 7g | Fiber: 1g
Gluten-free, low-carb, keto-friendly!
Creamy Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
2 large cucumbers, thinly sliced
½ cup sour cream (or Greek yogurt for lighter option)
1 tbsp apple cider vinegar or white vinegar
1 tsp Dijon mustard (optional for a tangy kick)
1 tbsp fresh dill, chopped (or 1 tsp dried)
½ tsp garlic powder
Salt and black pepper to taste
Optional: ¼ small red onion, thinly sliced
Instructions
Prep Cucumbers: Slice cucumbers thinly. For extra crunch, you can salt and drain them for 10 minutes before mixing.
Make Dressing: In a bowl, mix sour cream, vinegar, mustard (if using), dill, garlic powder, salt, and pepper until smooth.
Combine & Chill: Toss cucumbers (and red onion, if using) in the dressing. Chill for at least 20 minutes before serving.
Serve Cold: Enjoy as a refreshing side with grilled meats, BBQ favorites, or even on its own as a light snack.
Nutrition
- Calories: 90 per serving
- Fat: 7g per serving
- Carbohydrates: 5g per serving
- Fiber: 1g per serving
- Protein: 2g per serving
