Creamy Cucumber Salad Recipe

Prep: 15 minutes • Chill: 20 minutes • Serves: 4–6

Introduction

Creamy Cucumber Carrot Salad is a refreshing, crunchy, and lightly tangy dish that brings comfort and brightness to any table. This salad is special because it transforms simple vegetables into something creamy yet balanced, thanks to a silky yogurt-based dressing with gentle sweetness and acidity. The cool cucumber contrasts beautifully with the natural sweetness of carrots, while fresh herbs add a subtle aromatic finish. It’s perfect as a quick side dish for grilled meats, a light lunch, or a make-ahead option for busy days. Flavor highlights include crisp texture, creamy dressing, and a clean, garden-fresh taste. Quick tip: lightly salt the cucumbers first to keep the salad crisp and prevent excess water.

Ingredients

• 2 large cucumbers, thinly sliced (500 g)
• 1 cup grated carrots (110 g)
• 1/2 small red onion, very thinly sliced (40 g)
• 1/2 cup plain Greek yogurt (120 g)
• 2 Tbsp mayonnaise (30 g)
• 1 Tbsp lemon juice (15 ml)
• 1 Tbsp apple cider vinegar (15 ml)
• 1 tsp honey (5 ml)
• 1 Tbsp chopped fresh dill (4 g)
• 1 Tbsp chopped fresh parsley (4 g)
• 1/2 tsp kosher salt, to taste
• 1/4 tsp freshly ground black pepper, to taste
• Optional: 1 Tbsp extra-virgin olive oil (15 ml) for richer flavor

Quick tip: Salt and drain the cucumbers for 10 minutes, then pat dry. This keeps the salad thick and creamy (not watery).

Step-by-Step Instructions

1. Slice and salt the cucumbers. Place sliced cucumbers in a colander, sprinkle lightly with salt, and let sit 10 minutes to draw out moisture.
2. Prepare the vegetables. Grate carrots and thinly slice red onion while cucumbers drain. Keep onion slices delicate for a mild bite.
3. Make the creamy dressing. Whisk Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, honey, salt, and pepper until smooth and tangy-sweet.
4. Add the fresh herbs. Stir in dill and parsley for a bright, garden-fresh aroma.
5. Dry the cucumbers well. Gently squeeze or pat cucumbers dry so the dressing clings and stays thick.
6. Combine everything gently. Toss cucumbers, carrots, and onion with the dressing until evenly coated and glossy.
7. Taste and adjust. Add a pinch more salt, a squeeze of lemon, or a touch more honey to balance flavors.
8. Chill for best flavor. Cover and refrigerate at least 20 minutes so flavors blend and the salad tastes extra refreshing.
9. Serve fresh. Stir gently before serving; drizzle with olive oil if desired. Serve chilled as a side or light meal.

FAQs

Q: Can I make Creamy Cucumber Carrot Salad ahead of time?

A: Yes. Make it up to 24 hours ahead and refrigerate. For the best texture, keep dressing and vegetables separate and mix a few hours before serving.

Q: How do I keep the salad from becoming watery?

A: Salt and drain the cucumbers, then pat them dry. This removes excess moisture so the dressing stays thick and creamy.

Q: Can I make this salad dairy-free?

A: Yes. Use a plant-based yogurt and vegan mayo. The salad stays creamy with a slightly different, still delicious flavor.

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