Creamy Cucumber Salad
This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6servings 10minutes
Servings Prep Time
4-6servings 10minutes
  1. For the sour cream, you can substitute Greek yogurt but omit the lemon juice. You can also make make the sour cream using labneh, shortcut for that is in the Recipe Notes section below.
  2. For the salt, you can make the dressing with the salt included but the salad will need to be consumed just after making or within just a few hours as the salt will cause the cucumbers to weep. An alternative is to salt the cucumber slices in a sieve and let them set for an hour, gently squeeze out remaining moisture, then proceed as directed, which will result in crispy cucumbers for 2-3 days with the dressing. This photo is of the cucumbers salted and draining.
  3. Using a small bowl, add the sour cream (or Greek yogurt), lemon juice only if using sour cream, garlic, salt and pepper. Mix and refrigerate until needed. Best results if you mix the dressing into the vegetables just before serving. If using the salted cucumber method, omit the salt in the dressing mixture.
  4. Place the cucumber and onion in a bowl, add the dressing and mix and serve then or within 2-3 hours, keeping the salad refrigerated until use.
  5. If using the salted cucumbers, mix in the dressing and refrigerate until use, store leftovers in the fridge for 2-3 days. I used salted cucumbers so everything is mixed and goes into the fridge to chill. I also added the julienned carrot for a bit of color.
  6. Serve as a side as is or on a bed of lettuce for a nice presentation and a light meal.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Inspired by the recipe Creamy Cucumber Salad from Natasha’s Kitchen.