Creamy Cucumber Salad – Full Detailed Recipe

This creamy cucumber salad is inspired by your uploaded picture. It features crisp cucumber slices, shredded cabbage, carrots, zucchini, and a delicious creamy tangy dressing.

It is a refreshing side dish for lunch, dinner, BBQs, sandwiches, and grilled chicken.
– Prep time: 20 minutes
– Chilling time: 30 minutes
– Total time: 50 minutes
– Servings: 4
– Difficulty: Easy
– Nut status: Nut-free by ingredients, with suitable products
1. Ingredients

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Salad ingredients
Ingredient Quantity
Fresh cucumbers 2 medium (300 g)
Green cabbage, finely shredded 1 cup (80 g)
Zucchini, julienned 1 small (100 g)
Carrot, julienned 1 medium (60 g)
Red bell pepper, thinly sliced ½ cup (75 g)
Green onions, chopped 2 tablespoons
Fresh dill, chopped 1 tablespoon
Fresh parsley, chopped 1 tablespoon

Creamy Greek yogurt dressing
Ingredient Quantity
Plain Greek yogurt ½ cup (120 g)
Mayonnaise 2 tablespoons
Lemon juice 1 tablespoon
Apple cider vinegar 1 teaspoon
Garlic, minced 1 small clove
Dijon mustard 1 teaspoon
Olive oil 1 tablespoon
Salt ½ teaspoon, or to taste
Black pepper ¼ teaspoon
Honey 1 teaspoon, optional

Optional ingredients
– ¼ cup shredded mozzarella cheese
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon toasted sunflower seeds
– ½ teaspoon dried oregano
– A pinch of chili flakes
The optional seeds are not nuts, but check allergy labels and cross-contact warnings if preparing for someone with an allergy.
2. Step-by-Step Preparation Method

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Step 1: Prepare the cucumbers
1. Wash the cucumbers thoroughly under cold running water.
2. Trim off both ends.
3. Slice into thin rounds, approximately 3–4 mm thick.
4. If the cucumbers have large watery seeds, remove the seed center.
5. Place the sliced cucumbers in a bowl.
6. Sprinkle with a small pinch of salt.
7. Let them rest for 10–15 minutes.
8. Drain the released water and gently pat the cucumbers dry.
Important: This step helps keep the salad crunchy and prevents the dressing from becoming watery.
Step 2: Prepare the vegetables
1. Shred the cabbage finely.
2. Julienne the carrot into thin strips.
3. Cut the zucchini into thin matchsticks.
4. Slice the red bell pepper into thin strips.
5. Chop the green onions.
6. Finely chop the dill and parsley.
Try to keep all the vegetables similar in size for a beautiful presentation and even distribution of dressing.
Step 3: Make the creamy dressing

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1. Add the Greek yogurt to a mixing bowl.
2. Add the mayonnaise.
3. Add the lemon juice and apple cider vinegar.
4. Add the Dijon mustard.
5. Add the minced garlic.
6. Add olive oil, salt, black pepper, and optional honey.
7. Whisk until smooth and creamy.
The dressing should be thick, smooth, and slightly tangy.
Step 4: Combine the salad
1. Add the cucumber slices to a large salad bowl.
2. Add shredded cabbage.
3. Add carrot and zucchini.
4. Add red bell pepper.
5. Add green onions, dill, and parsley.
6. Pour the creamy dressing over the vegetables.
7. Toss gently using salad spoons until all vegetables are coated.
Do not overmix. You want the cucumber slices to remain intact.
Step 5: Chill the salad

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1. Cover the salad bowl.
2. Refrigerate for 20–30 minutes.
3. Taste and adjust salt, lemon juice, or pepper.
4. Toss gently before serving.
For the freshest crunch, serve within 1–2 hours after adding the dressing.
Step 6: Serve

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Serve chilled on a white plate or in a glass salad bowl.

Garnish with fresh dill, black pepper, and a little lemon zest.

The finished salad should be creamy, crisp, tangy, colorful, and refreshing.
3. Complete Nut Information
No Nuts Required
The main recipe contains no intentionally added peanuts or tree nuts.
Nut Included?
Almonds No
Walnuts No
Pecans No
Cashews No
Pistachios No
Hazelnuts No
Peanuts No
Brazil nuts No
Macadamia nuts No

Allergy information
The recipe may contain or encounter these allergens depending on the brands used:
– Milk: Greek yogurt.
– Egg: Mayonnaise.
– Mustard: Dijon mustard.
– Soy: May be present in mayonnaise or other commercial products.
For a nut allergy, verify the ingredient labels and cross-contact statements of the Greek yogurt, mayonnaise, mustard, and any optional toppings.
4. Nutrition Information
Estimated per serving
Assuming 4 servings using the Greek yogurt dressing:
Nutrient Approximate amount
Calories 130–170 kcal
Protein 4–6 g
Carbohydrates 10–14 g
Fat 8–12 g
Fiber 2–3 g
Sugar 5–7 g

Nutrition varies with the yogurt and mayonnaise brands.

For a lighter version, replace the mayonnaise with additional Greek yogurt and reduce the olive oil.
5. Frequently Asked Questions (Q&A)
Q1. Can I use Greek yogurt instead of mayonnaise?

Yes. Greek yogurt works beautifully. You can use 100% Greek yogurt for a lighter, tangier dressing.

Q2. How do I keep cucumber salad from becoming watery?

Salt the cucumbers lightly, let them rest for 10–15 minutes, drain the liquid, and pat them dry before mixing.

Q3. Can I make this salad without mayonnaise?

Yes. Use ¾ cup Greek yogurt, 1 tablespoon olive oil, and lemon juice instead.

Q4. Can I use sour cream?

Yes. Sour cream gives the dressing a rich, tangy flavor. Replace the Greek yogurt with sour cream in equal quantities.

Q5. Can I prepare this salad in advance?

Yes. Prepare and refrigerate the vegetables and dressing separately. Combine them shortly before serving for maximum crunch.

Q6. How long does cucumber salad last?

Ideally, consume within 24 hours for the best texture. Keep refrigerated at 4°C (40°F) or below in an airtight container. Discard if left at room temperature for more than 2 hours.

Q7. Can I add cheese?

Absolutely. Feta, Parmesan, or mozzarella can add a delicious flavor. Feta is especially good with cucumber and dill.

Q8. Can I make this salad vegan?

Yes. Use dairy-free Greek-style yogurt and vegan mayonnaise.

Q9. Can I make it spicy?

Yes. Add chili flakes, finely chopped green chili, or a little hot sauce to the dressing.

Q10. Can I use dried dill instead of fresh dill?

Yes. Use approximately 1 teaspoon dried dill instead of 1 tablespoon fresh dill.

Q11. Is this salad suitable for weight-conscious eating?

It can be. Cucumber and other vegetables provide volume and fiber. Use low-fat Greek yogurt and reduce mayonnaise and olive oil to lower the calorie content.

Q12. Can I omit zucchini and cabbage?

Yes. You can make a simpler cucumber salad with cucumbers, carrots, green onions, and creamy dressing.

6. Best Tips for Restaurant-Style Creamy Cucumber Salad

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– Use fresh, firm cucumbers.
– Slice cucumbers thinly and evenly.
– Remove excess cucumber moisture.
– Use thick Greek yogurt.
– Add fresh dill for a classic flavor.
– Chill before serving.
– Add dressing just before serving for extra crunch.
– Add lemon juice gradually to balance the creamy flavor.
My recommendation:

For a salad closest to your picture, use thin cucumber slices, shredded cabbage, julienned zucchini and carrot, red bell pepper, and a Greek yogurt–mayonnaise dressing with garlic, lemon, and dill. This combination gives you the creamy, crunchy, colorful look shown in your image.

Enjoy your homemade Creamy Cucumber Salad! 🥒