This cool and delicious creamy cucumber salad is the perfect side at a barbecue, great to take for a lunch, and is sure to delight! If you love cucumbers, this easy salad will be a recipe you’ll make again and again.
Here at Sweet C’s, we have lots of types of readers – those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.
We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Creamy Cucumber and Onion Salad
Cucumber salad is a perfect dish regardless of the cuisine you’re making. It’s versatile appeals to all kinds of palates – it is a great accompaniment to anything you’re grilling.
Although this salad has a more traditionally Greek tang, if you like cucumbers it can fit well into whatever meal you’re making.
The different flavors of the cucumber and dressing work really well together and when they combine for a few hours in the fridge, the entire salad gets even better.
I also really love this salad because it can be made days in advance, and after a few days in the fridge it’s great to serve and is fresh and cool. I love those recipes that take work off my plate the day of serving.
How to Make Cucumber Salad
For this salad you’ll need the following ingredients:
- Cucumber – For ths recipe I prefer the English cucumbers. They have a milder flavor, don’t have to be seeded, and the cucumber meat keeps its structure better over a few days. If you don’t have access to English cucumbers, you can use a traditional cucumber, but after you peel it, cut it lengthwise and use a spoon to scoop out the seeds.
- Red Onion – Red onion is the best onion option for a salad of this kind. Not only do they add a pop of color, but they also have the best flavor to add to a salad of this kind. If I’m making it for people who like to be able to pick out the onions, I’ll chop them a little thicker so they’re easy to pull out, but since I love onions, I’ll chop them thinly so they distribute evenly throughout the salad.
- Whole Grain Mustard – A high-quality whole grain mustard adds so much depth to the recipe without overpowering the flavors. In mustard “grains” refer to mustard seeds, so the use of a whole grain mustard in this salad recipe will add the flavors without overwhelming the cool creaminess.
- Mayonnaise – Mayonnaise is an emulsion of an oil, egg yolk, and an acid (usually either vinegar or lemon juice.) It adds the creaminess to the salad, and is the perfect base of an ideal salad dressing.
- Italian Seasoning – Italian seasoning is a blend of various spices that lends itself well to a variety of dishes. It usually contains marjoram, oregano, thyme, rosemary and basil. Although each brand of Italian Seasoning blend is different and proprietary, they are often similar.
- Garlic Salt – Garlic salt is one of the most versatile spices in the cabinet. It adds the savory zing of garlic and also satisfying saltiness.
- White VInegar – White vinegar adds acidity that adds a clean crispness to the dressing and a perfect finish.
Once you’e gathered your ingredients we’ll use the following method:
- First, using a vegetable peeler, peel your cucumbers. If you prefer to leave a little bit of skin for color, this works well particularly with the soft skin of English cucumbers.
- Cut the cucumbers lengthwise, then chop thin slices of cucumber.
- Cut the skin off the red onion and chop onion finely.
- Add the cucumber slices and onion to a medium bowl and toss together.
- Spoon mustard, mayonnaise, sprinkle Italian Seasoning, Garlic Salt, and pour White VInegar over the veggies. Mix well to distribute all the ingredients evenly.
Tips and Tricks for Creamy Cucumber Salad:
Can’t get English Cucumbers? Although English cucumbers aren’t available everywhere, if you can’t find one, whatever cucumbers you have available will work. After peeling and cutting lengthwise, and scoop out the seeds with a spoon. When slicing you’ll have nice little half-moon shaped slices.
Increase protein and reduce fat in this salad by substituting Greek yogurt for the mayonnaise.
If you don’t love the grains of whole grain mustard, substitute a Dijon mustard.
Allow the salad to sit in the refrigerator for at least a few hours. It will allow the flavors to all settle beautifully.
This is a great base recipe to use to let your creativity run wild in the kitchen. I would suggest trying it with a little dill weed, tarragon, or even a few mint leaves chopped up. I like to add mint when I’m serving this salad with lamb, it seems to set off the dish perfectly.
You can make this recipe up to four days in advance! It will stay up to five days in the refrigerator, so it’s a perfect side to make when it fits into your schedule.
I find that a whole grain mustard adds a nice depth without making it too spicy. It’s cool and creamy without being overpowering. If you don’t like mustard, you can substitute an equal amount of mayonnaise or yogurt. It won’t give you quite the same flavor but will maintain that nice consistency.
What to Serve With Cucumber Salad
For more of our favorite easy main dish recipes, please find some of our recent favorites below:
Easy Cucumber Salad Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on facebook and pinterest!
CONNECT WITH SWEET C’S!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube | Pinterest | Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Cool, creamy cucumber salad with mayonnaise, mustard, and onions - great as a side or in sandwiches and wraps!
- 2 English cucumbers, peeled and cut in thin half slices
- Red onion, thinly sliced
- 3 tbsp garlic whole grain mustard
- 3 tbsp mayonnaise
- 2 tsp italian seasoning
- 1 tsp garlic salt
- 2 tsp distilled white vinegar
- Put all the ingredients in a medium sized bowl.
- Mix thoroughly, refrigerate and serve for up to five days.
This is salad is great on sandwiches and wraps.
Serving Size1/4 cup
Amount Per Serving Calories 73Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 320mgCarbohydrates 6gFiber 1gSugar 2gProtein 1g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.