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Cook outs and carry-ins can leave you scratching your head with what dish to bring. Are you overrun with cucumbers but fresh out of ideas to serve them? Did you stock up on a big sale and now need a way to use cukes fast? Give my delicious creamy cucumber salad recipe a try! 

 

Don’t get me wrong: I love fresh cucumbers sliced and chowed. Or sprinkled with salt. Or dipped in homemade ranch. Or with sliced tomatoes. 

But sometimes I just need to switch things up and serve my fresh veggies a different way.

My creamy cucumber salad recipe is a wonderful, new way to serve fresh cukes. It is quick and easy. It’s ingredients are commonly stocked in my pantry so I know I don’t have to run to the store to make this salad. 

This salad is best if I make it the day before serving because it gives the flavors time to blend. Also, the cucumber juices make the salad creamier after it sits several hours or overnight. 

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Creamy Cucumber Salad Recipe

First, I select some larger cucumbers from my garden. Or if they are on sale at Aldi I stock up, too. If my cucumbers are so large that the seeds are unpleasant, I cut the cuke the long way and scrape out the seeds. 

Next, I cut off both ends and peel . If you hate skins you can peel them completely. I like the skin so I just partly peel mine. The stripes of skin add a pop of color to the salad.

  

[This style of peeler is my favorite! I find the bulky ones to be too cumbersome and get in the way.]   

Then, I slice the cucumbers very thin. I just use my box grater for this. If I’m doing a huge batch I would pull out my food processor. But I’m too lazy to clean up the food processor, so I do it by hand. You can use a salad shooter, a mandolin or a paring knife. It all works. 

 

I slice part of a small onion. Or a whole onion. I like tons of onions in this dish, but not everyone else does. So I try to reign in my onion. For an extra pop of color, use purple onions. I usually just have yellow onions from my garden so it’s what I use. 

I slice my onions the long way because my mom always cuts hers like that for this salad. As a kid this was handy because it made picking out the onions much easier. Back then I liked the flavor of onion, just not onions. Feel free to substitute onion powder here if you have picky kiddos like I was! 

After everything is sliced, I mix up the cream sauce. Make sure to mix these ingredients well before pouring them in with the veggies. I’ve made that mistake before and let me say it takes a loooong time to stir honey into slippery cucumbers!

To be honest, if I’m making this for a large crowd I just use store-bought mayonnaise. Buying the avocado or grapeseed oil for that much mayo can break anyone’s bank. Plus, I’d rather not be the one that served a whole crowd raw eggs. For serving at home I gladly make my own mayo. 

I also like to use raw apple cider vinegar but white vinegar is fine.  

[My mayo recipe is in my free mini cookbook you get when you sign up for my newsletter!]

Lastly, I pour the sauce over the veggies and stir. And stir. And stir. Don’t worry if it doesn’t look super creamy yet. As the salad sits it will make more juices.

I like to store this is my glass Pyrex containers so that the onion doesn’t taint any plastic containers.

       

And yes, this is a soupy salad so it is best served with a slotted spoon or large fork. Unless you are getting extra fancy and set out salad bowls. Then extra points for you! 

Enjoy this creamy cucumber salad recipe with a picnic or formal dinner!

Read More: How to Pack for a Picnic

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