Creamy Cucumber Salad

Name: Creamy Cucumber Salad
Prep time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 medium English cucumbers, thinly sliced; 1 tbsp. kosher salt, plus more to taste; 3 tbsp. white wine vinegar; 2 tsp. sugar; 2 shallots, thinly sliced; 1/2 red bell pepper or 2 Fresno chile peppers (for a spicier version), seeded and thinly sliced; 3/4 c. sour cream; 1/4 c. fresh parsley, chopped

It's crisp, cool, and make-ahead friendly!

By Ree DrummondPublished: Jul 29, 2026

1 Rating

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Ryan Liebe

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

25 mins

When the weather heats up, all I really want on my plate is something cool, crisp, and easy—and this creamy cucumber salad is just that! It's one of those classic summer sides that somehow goes with just about everything, whether you're serving grilled chicken, barbecue ribs, or hot dogs. Best of all, it comes together in just 25 minutes, so it's an easy addition to any weeknight dinner or backyard cookout.

One of my favorite things about this cucumber salad is that it's just as good when you make it ahead. You can stir everything together, cover the bowl, and let it hang out in the fridge for up to a day while the flavors mingle. That makes it a lifesaver for cookouts, potlucks, and holiday weekends when you've already got plenty going on.

This version has a few little extras that make it feel special. Fresh parsley adds bright color and flavor, while thinly sliced red bell pepper brings just the right amount of sweetness. If you like a little zip, swap the bell pepper for Fresno chiles (keep the seeds in if you like it extra hot). The cucumbers stay wonderfully crisp thanks to a quick salt-and-drain step, and the creamy dressing clings to every slice, making each bite cool, crunchy, and tangy.

Why do you salt the cucumbers first in this creamy cucumber salad?

Salting the cucumbers helps draw out excess moisture before they're mixed with the dressing. This simple step keeps the salad crisp and prevents the sour cream dressing from becoming watery as it sits.

Can you use regular cucumbers instead of English cucumbers?

Yes. English cucumbers are ideal for this cucumber salad because they have thin skins and fewer seeds, but standard garden cucumbers work too. If you’re using them, you may want to peel them and scoop out the larger seeds before slicing.

How long does creamy cucumber salad last?

You can make this creamy cucumber salad up to one day ahead and keep it in an airtight container in the refrigerator. Leftovers will keep for up to two days, though the dressing may become thinner. Give the salad a good toss before serving.

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Ingredients

2 medium English cucumbers, thinly sliced
1 Tbsp. kosher salt, plus more to taste
3 Tbsp. white wine vinegar
2 tsp. sugar
2 shallots, thinly sliced
1/2 red bell pepper or 2 Fresno chile peppers (for a spicier version), seeded and thinly sliced
3/4 cup sour cream
1/4 cup fresh parsley, chopped

Directions

1. Step 1Put the sliced cucumbers in a colander and set it in the sink. Sprinkle with the salt and let drain, tossing once or twice, for 15 to 20 minutes.
2. Step 2Meanwhile, whisk together the vinegar and sugar in a serving bowl. Add the shallots and the bell pepper or chiles and set aside.
3. Step 3Rinse the cucumbers briefly and pat dry thoroughly.
4. Step 4Whisk the sour cream and parsley into the vinegar mixture. Add the cucumbers and toss to coat. Cover and refrigerate until ready to serve or for up to 1 day. Season with more salt, if needed.