Creamy Cuke and Onion Salad

Recipe by Mandy Pagano

Recipe originally published on on 1/19/19. It has been lightly edited for re-publication.


I love cucumber salad. My favorite way to eat it is marinated in water and white vinegar, but recently I decided to change things up a bit and make some creamy dressing instead. It was a nice twist on an old classic, and my family gobbled it up.

Feel free to swap out the dill for your favorite herbs, and throw in a little sliced or chopped tomato, if you'd like a little extra flavor or color. Cucumber salads are so basic that they're super easy to really make your own!

[tasty-recipe id="2740"]


Creamy Cuke and Onion Salad

  •  Author: Mandy Pagano
  •  Prep Time: 4 hours 10 mins
  •  Total Time: 4 hours 10 mins
  •  Yield: 6 servings
  •  Cuisine: American
  •  Keywords: cucumber, easy, side-dish, vegetables


  • 20 oz (567 g) cucumber, rinsed and sliced (about 2 large)
  • 4 oz (113 g) red onion, sliced (about 1/2 medium onion)
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 1/4 tsp dried dill, or to taste
  • 1/2 c (4 fl oz/ 118 ml) sour cream
  • 3-6 tbsp. (1.5-3 fl oz/ 44-89 ml) white vinegar, to taste
  • 2-4 drops liquid stevia, to taste, as desired


  1. Combine cucumber, red onion, and garlic in a lidded, long-ish casserole dish.
  2. Make the dressing by whisking together all the remaining ingredients. Taste, and adjust vinegar and seasonings, as desired.
  3. Pour the dressing over the cucumber mixture and toss to coat. Make sure the cucumbers are mostly in one layer so they can marinate well in the dressing.
  4. Cover and refrigerate until well-chilled and flavors have melded, about 4 hours or overnight.
  5. Serve cold.


  • Serving Size: 1/6 recipe
  • Calories: 58.6 cal
  • Fat: 3.8 g
  • Carbohydrates: 5.8 g
    • Fiber: 1.3 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 4.5 g
  • Protein: 1.3 g

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