Best 20 Creamy Cucumber Salad Recipes

CREAMY DILLED CUCUMBER SALAD

Steps:

• Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.

CREAMY CUCUMBER SALAD

Steps:

• In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
• In a separate large mixing bowl, toss together cucumbers and onions.
• Pour sour cream mixture over top and mix together.
• Chill at least 1 hour before serving.

CREAMY CUCUMBER AND TOMATO SALAD

Steps:

• Combine cucumbers, tomatoes, onion, creamy salad dressing, sugar, salt, and black pepper in a salad bowl. If salad seems too sweet, add more salad dressing; if too tart, add more sugar. Chill before serving.

CREAMY CUCUMBER TOMATO SALAD

Steps:

• Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.

CREAMY CUCUMBER & ONION SALAD

Steps:

• Peel cucumbers and slice.
• Slice onions.
• In another bowl combine mayo, sugar, and vinegar. whisk until smooth.
• Add 2 tablespoons of milk and whisk until smooth. You can add as much milk as you want, it will become less thick, every time you add the milk.
• This is also good with tomatoes and romaine lettuce for a delicious time of garden salad!

CREAMY CUCUMBER SALAD

Steps:

• Place cucumbers and onion in a bowl. In a separate bowl combine sour cream, salt, vinegar, dill weed, sugar and pepper. Mix well. Pour over cucumbers and mix. Cover with plastic wrap and refrigerate for 6 hours or longer. Mix well and serve.

CREAMY CUCUMBER SALAD WITH DILL

Steps:

• In a bowl mix together, the salad dressing, sugar, vinegar, dill, salt, and onion.
• Add the sliced cucumbers.
• Cover, and chill in the refrigerator for 2 hours, or more.

CREAMY GARDEN CUCUMBER SALAD

Steps:

• Arrange cucumber slices in a large bowl, generously seasoning each layer of cucumber with salt and pepper. Cover bowl with plastic wrap and refrigerate for 3 hours.
• Drain liquid from cucumbers. Gently press cucumber slices with paper towel to absorb any remaining liquid.
• Stir half-and-half, sour cream, mayonnaise, green onions, ranch dressing mix, sugar, dill, celery salt, and lime juice together in a small bowl; pour over cucumber slices and gently stir to coat.

CREAMY CUCUMBER SALAD- BAREFOOT CONTESSA

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

CREAMY TOMATO-CUCUMBER SALAD

Steps:

• In a bowl, combine cucumber, chopped tomato and onion; toss to combine.
• In another bowl combine sour cream, sugar, vinegar, dill and garlic powder (if using) mix well then pour over veggies, and toss to coat.
• Season with salt and pepper.
• Cover and chill until serving.

GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD

Steps:

• To prepare the salmon:
• To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
• Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
• Prepare a medium-hot grill. Lightly oil the grill grate.
• Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
• Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
• Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.

VEGAN CREAMY DILL CUCUMBER SALAD

Steps:

• Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl.
• Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.

CREAMY CUCUMBER GELATIN SALAD

Steps:

• Pour the gelatin mix into a medium bowl, and stir in the boiling water. Set aside to cool slightly.
• In a blender or large food processor, combine the cream cheese, salad dressing, cucumber, pickle, and onion. Process until fairly smooth. Stir into the gelatin mixture. Pour into a mold, or leave in the bowl. Refrigerate for 3 hours, or until firm.

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
• Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.

FRESH CREAMY DILL CUCUMBER SALAD

Steps:

• 1. Place cucumbers into a large bowl. Combine yogurt, sour cream, dill, salt, pepper, garlic salt and lemon juice into a bowl until combined. Pour over cucumbers and stir to coat. Serve or refrigerate until serving.

CREAMY NO-MAYO CUCUMBER SALAD

Steps:

• Place cucumbers into a large bowl with a lid, mix in 1 tablespoon salt, and cover. Refrigerate to let salt draw out excess moisture, 2 to 3 hours. Drain liquid and squeeze as much moisture as possible out of cucumbers; transfer to a large salad bowl.
• Mix cider vinegar, evaporated milk, vegetable oil, 2 teaspoons salt, and black pepper in a jar, shaking it to thoroughly combine. Pour dressing over cucumbers and stir in onion. Refrigerate at least 4 hours (overnight for better flavor).

CREAMY RANCH CUCUMBER SALAD

Steps:

• Mix dressing and pepper in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate.

SUPER EASY: CREAMY CUCUMBER SALAD

Steps:

• Peel and slice cucumbers and onions very thinly (I use a mandolin for this).
• Place cucumbers, onion slices and salad dressing in a container that has a tight fitting lid.
• Place the lid on and give the container a couple of shakes which will coat the cucumbers, chives and onions with the dressing and toss the salad.
• Place container in the refrigerator for 24 hours. Enjoy!

CREAMY CUCUMBER SALAD

Steps:

• Using a Japanese mandolin or a sharp knife, thinly slice the cucumbers about 1/16-inch thick. Place the sliced cucumbers in a large colander and toss well with 1 teaspoon kosher salt. Place the colander over a large bowl and allow the cucumbers to sit and begin to drain for 10 minutes.
• Meanwhile, whisk together the sour cream, white balsamic vinegar, olive oil, mint, chives and the remaining 1/8 teaspoon salt in a large bowl. Set aside.
• Using your hands or a rubber spatula, squeeze or press out the excess water from the cucumbers. It is best to work in small batches to extract as much water as possible. Add the squeezed cucumbers to the sour cream dressing. Using a rubber spatula, toss the cucumber in the dressing until well coated, and serve.