Creamy Cucumber and Onion Salad Recipe

When it comes to making a simple and refreshing summertime salad, it doesn’t get much easier or more delicious than this Creamy Cucumber and Onion Salad. Sliced cucumbers and onions tossed in a slightly tangy dressing that is full of flavor.

Add in a little cayenne pepper for a dish that has just a touch of heat but which is perfectly balanced out by the creamy dressing and the cool crisp crunch of the sliced cucumbers and onions. 

With just a few basic ingredients and less than 10 minutes of prep time, your salad is ready! It is the perfect side dish to make in the summer when fresh cucumbers are readily available.

In fact, I have a bowl of this, or my vinegar cucumber, onion and tomato salad in my refrigerator all summer long. However, I also like to take this dish to backyard cookouts, barbecues and summer holiday gatherings like Memorial Day, Independence Day, and Labor Day.

It is a great last minute dish that I can throw together at a moments notice. Although, when I plan ahead, I like to make it a day or two in advance as it gives plenty of the time for the flavors to meld and the taste is even better!

Ingredients Required

Cucumbers

Although you could use just about any variety of cucumber to make this Creamy Cucumber and Onion Salad, I prefer to use English cucumbers. They are those long, thin cucumbers that are often are packaged in plastic wrap.

The reason that I prefer English cucumbers is that they have a small seed core. However you could also use the small pickling cucumbers as well. Just be sure to stay away from large, overgrown cucumbers as they will have a large seed core and have the tendency to taste bitter.

No matter which type of cucumber that you use, you have the choice to peel the skin or not. Some people don’t like the taste of the peel or don’t like the thick texture of the skin that some varieties have. For a happy medium peel alternating strips of the skin off for a fancier look.

Then comes the decision on how you want to cut the cucumbers. You can also slice the cucumbers into circular “coins” or split the slices in half for a semi-circular shape. Both will give you large enough pieces to grab onto with your fork and get the perfect bite.

Onions

When it comes to what type of onion to use to make this Creamy Cucumber and Onion Salad, you have several choices. Although the variety that you choose will have a significant impact on the flavor of the dish.

Each type of onion will have a different strength in regards to taste. In general white onions are the mildest, red onions are the sharpest, and yellow onions fall somewhere in between. However, after testing this recipe over and over again with my family and friends, the one onion that provides the best flavor and texture is the Vidalia onion.

Vidalia onions are a sweet onion that won’t overpower the other ingredients in the salad. When you go to pick out your onion be aware that the larger the onion is, the sweeter it will be.

However, if you are making this recipe at the last minute and don’t have a sweet onion on hand, don’t worry! You can tame the flavor of a white, red or yellow onion by simply soaking the pieces in cold water. This helps to gently dilute both the strong smell and flavor.

Dressing Ingredients

• Apple Cider Vinegar
• Mayonnaise
• Sour Cream
• Cayenne Pepper Powder (optional)

The creamy dressing is made from a combination of apple cider vinegar, mayonnaise and sour cream. The tart flavor of the vinegar balances out the richness of the mayonnaise and sour cream.

The vinegar also helps to gently thin out the texture of the mayonnaise and sour cream, making it easy to toss the cucumber and onions in the dressing.

Once the dressing is combined it is time add the seasonings. Although you could use salt and pepper, I highly recommend adding in a pinch of cayenne pepper powder as well.

Just a pinch will add a bit of warmth without too much heat. The richness of the sour cream and mayonnaise will tame down the heat for it to become a nice subtle addition of flavor. However if you like spicy food, feel free to add more. Although be aware that the heat will get stronger as the salad sits.

Creamy Cucumber and Onion Salad

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 large English cucumber
• 1 large Vidalia onion
• 1/4 cup apple cider vinegar
• 1/4 cup of mayonnaise
• 8 oz. sour cream
• 1/4-1/2 teaspoon cayenne pepper powder, more or less to taste

INSTRUCTIONS

Peel and cut the cucumber lengthwise. Set the cucumber flat side down on the cutting board and then cut the cucumber in 1/8-1/4 inch slices. Place the cucumber slices in an 8 × 8 inch container.

Peel the onion and then cut off the top and bottom. Cut the onion in half and place the flat side down on the cutting board. Slice the onion into thin 1/8 inch slivers. Place the sliced onions in the bowl with the cucumbers. Set aside.

In a medium bowl, add the apple cider vinegar, mayonnaise, sour cream and cayenne pepper powder. Whisk to combine.

Pour the creamy mixture over top of the cucumber and onion mixture and toss to coat.

Refrigerate for at least 4 hours to allow time for the flavors to meld.

Serve cold.

Customizing Your Creamy Cucumber and Onion Salad

Mayonnaise: You can use regular, reduced-fat or fat free mayonnaise. You can even substitute Greek Yogurt for a healthier salad. If you are a Miracle Whip fan, you can use that as well. And to keep this dish vegan friendly use a plant based mayonnaise.

Sour Cream: In place of full fat sour cream, using reduced fat, or fat free sour cream is another alternative. You can even substitute Greek Yogurt for a healthier salad.

Vinegar: Based on your flavor preferences of vinegars, distilled white vinegar and red wine vinegar are great choices.  In this case, I enjoy the milder flavor of apple cider vinegar.

Seasoning: If you don’t like the thought of adding cayenne pepper to your salad, simply leave it out or use fresh dill instead.

Enjoy! Mary

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