The Sunday lunch highlight at my Grandma’s place wasn’t the roast for me. Nope, it was the creamy cucumber salad.
I know, children might have odd food preferences, but that salad was what I was looking forward to when visiting my grandparents (well, foodwise).
Funny enough, when I still had no, I mean absolutely no idea of cooking, these kinds of dishes always were some sort of wizardry for me.
How can one combine various ingredients in such a way that something as tasty as this creamy cucumber salad comes out? Impossible.
Ironically, it’s the easiest recipe ever. Six super simple ingredients tossed together and you’re done: cucumber, onion, cream, vinegar, salt and sugar.
It was a bit silly, if not stupid, that I never asked my grandma for more recipes.
When I finally came up with that idea her Alzheimer’s was already too far progressed.
Oh well, at least this cucumber salad stayed with me. Thanks Bernadine!
Here are a few creamy cucumber salad tips
Firstly: always slice the cucumber as thinly as possible. This is a delicate recipe with a perfect balance of flavour and texture – thick lumps of cucumber just won’t do.
Dicing the onion as small as possible is excellent, too.
Secondly, this salad gets better by the hour. Literally. It needs to sit in the fridge for at least two hours, and if possible, longer.
If you can resist eating it until the next day then you’ll be rewarded all the more.
Another addition to the recipe, and this one coming from me, is dill.
If you have some, throw it on – the pairing works perfectly! Don’t worry if you haven’t – the recipe survived thirty years without it, and will continue to do so.
So, on behalf on me and my grandma Bernadine, sit back, relax and enjoy her traditional creamy cucumber salad.
Health benefits of cucumbers
Despite having a high water content and low calorie count, cucumbers actually pack quite a punch when it comes to vitamins and minerals.
Most of the (few) calories in cucumbers come from fibre, and fibre can help with digestion, gut health and keep you feeling fuller for longer.
And that high water content we mentioned – great for helping to keep you hydrated.
In fact eating cucumbers can help you reach your recommended daily fluid intake. No wonder this cucumber salad is so refreshing on a summer’s day!
Finally, as with most fruits and vegetables, cucumbers contain antioxidants which can help to fight the accumulation of free radicals and may reduce the risk of disease.
To maximise the nutritional benefits you should leave the skin on cucumbers, as we have in this creamy cucumber salad recipe.
Creamy cucumber salad recipe FAQ’s
We’ve answered some of the most common questions about this recipe, but if you have more just let us know in the comments.
How long does cucumber salad last in the fridge?
This salad should last well in the fridge for 2-3 days. We actually suggest making it ahead as it gets tastier over time, so if you can, leave it for a few hours or even a day before tucking in.
Can I use non-dairy cream?
Whilst we’ve only made this recipe with dairy cream, it should translate well into a vegan dish!
We suggest choosing a soy cream (instead of a yoghurt) as it will need a similar fat content of around 30% to get that delicious creamy result!
What type of cream works best in the dressing?
We suggest a cream that is approx 35% fat but runny enough to pour and mix.
Is it keto?
Yep! This recipe is low in carbs and could be a great addition for anyone on a keto diet.
What goes with cucumber salad?
This salad is the perfect side for so many dishes in the warmer months, thanks to how refreshing and versatile it is.
Whether you’re taking it to a BBQ as a side or dishing it up with crusty bread, we’re sure it will go down well!
Check out our vegetarian summer recipes for some inspiration.
Do you have more cucumber recipes?
Grandma’s Creamy Cucumber Salad
- 2 tbsp dill, fresh (fresh or frozen)
- Finely slice the cucumber and finely dice the onion. All really, really fine 🙂
- Add to a bowl and mix in the cream.
- Finish off the salad with the vinegar, sugar and salt.
- Mix well and let the salad rest for at least 2 hours for maximum taste.