Cool, creamy, garlicky and ready in minutes – the side dish that works with just about everything.
Whenever I’m in doubt, I add cucumber – especially when it comes to the dinners I make for my family. Every parent knows cucumbers are the answer to a balanced meal. 😂
So today’s recipe gives you cucumbers in their best form – smothered in a creamy sour cream and garlic dressing. Creamy Garlic Cucumber Salad takes minutes to make, but it’s the kind of side that goes with just about anything.
I grew up eating this and I still make it weekly because somehow it works with so many meals. Schnitzel, a barbecue spread, chicken skewers, rissoles, stroganoff, pasta dishes, one-pan rice meals – this salad never feels out of place. It can sit next to a whole spread of salads or be the only side on the plate and still hold its own.
The dressing is simple but perfect – sour cream, garlic and a little apple cider vinegar to cut through the creaminess. Once the salad has had a few minutes to chill, the cucumbers soften slightly and soak all the dressing up. Cool, familiar and comforting, this is one of those recipes that doesn’t try to impress, but always does.
Can I swap the sour cream?
You can use Greek yoghurt if that’s what you have, but sour cream gives the creamiest, most nostalgic result – the way this salad was always meant to be.
What can I serve with Creamy Garlic Cucumber Salad?
Try it alongside proteins like schnitzel, sausages, steak, chicken skewers, fish, prawns (shrimp), koftas, kebabs, ribs, rissoles, meatloaf, crispy pork belly, or serve it as a cooling side to richer, saucier dishes like hearty stews, meatballs with gravy, stroganoff, goulash or one-pan chicken and rice, pasta dishes. It’s especially perfect with Greek or Mediterranean-inspired meals.
If you enjoyed Creamy Garlic Cucumber Salad, I think you’ll love
Easy Rocket (Arugula) and Parmesan Salad Recipe
Green Leafy Salad with Balsamic Dressing Recipe
Quick Broccolini Side Recipe
Cucumber Raita Recipe
Tomato and Burrata Salad Recipe
Creamy Garlic Cucumber Salad
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
- ½ cup (125 g) sour cream
- 1 small garlic clove, finely grated
- 1 tbsp apple cider vinegar, lemon juice or white wine vinegar
- 1 tbsp extra-virgin olive oil, plus extra to serve if desired
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper, plus extra to serve if desired
- 2 large Lebanese (short/Persian) cucumbers, unpeeled, finely sliced (see note 1)
Instructions
- Make the dressing – In a bowl, mix the sour cream, garlic, apple cider vinegar, olive oil, salt and pepper.
- Toss – Add the cucumber and gently stir to coat.
- Chill – Refrigerate for 10 minutes before serving for best flavour.
- Serve – Serve with extra cracked black pepper and olive oil, if desired.
Notes
Note 1 – For extra thin slices, use a mandoline.
Make Ahead
See leftover instructions below.
Leftovers
Refrigerate in an airtight container for up to 2 days. Best served cold. Not suitable to freeze.
- Prep Time: 10 minutes (plus 10 minutes chilling)
- Cook Time: 0 minutes
- Category: salads, Sides
- Method: No cook
- Cuisine: Australian, European-inspired
- Diet: Gluten-Free, Vegetarian
