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Overhead shot of Creamy Dill Cucumber Salad in a ceramic bowl with two mixing spoons atop a marble countertop

Creamy Dill Cucumber Salad

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American
  • Diet: Gluten Free


Freshly cut crunchy cucumbers and onion slices tossed in an oh-so-creamy dill sauce, marinated to perfection in the fridge until ready to serve. Crisp, light, and refreshing! Creamy dill cucumber salad is the perfect addition to summer cookouts, picnics, or even weeknight dinners. At only 4.2 grams of net carbs a serving, it’s a low carb side everyone will love!


Optional Garnish (Not Included In Nutrition Info):

  • Fresh dill
  • Freshly-cracked pepper


  1. Combine cucumber and red onion in a mixing bowl.
  2. In a separate small mixing bowl, mix together sour cream, mayonnaise, dill, and pepper.
  3. Transfer dressing to bowl of cucumber and onion and, using a large spoon, toss to coat cucumbers and onions in dressing. Transfer to refrigerator to chill for at least 15 minutes. Sprinkle on flakey sea salt and, optionally, additional fresh dill and pepper before serving.

Recipe Notes:

Mayonnaise Substitution: If you have an egg allergy or just aren’t a fan of mayo, you can leave it out completely. Add a little more sour cream, some Greek Yogurt, or even a bit of tahini to ensure the dressing is creamy enough.

Sour Cream Substitution: You can use Greek yogurt and even kefir in place of sour cream. If you want to go dairy-free completely, look for a vegan sour cream at your local grocery store.

Fresh Dill Substitution: If you don’t like the flavor of fresh dill, you can altogether omit this or, instead, use fresh fennel, tarragon, parsley, or cilantro.

Red Onion Substitution: If you aren’t a fan of onions, you can leave these out completely, or if you can’t find any red onions, a sweet yellow onion will work well in its place.

Making This Salad In Advance To Serve Later: This is actually a great idea and I would recommend it. The longer the flavors have to marry, the better! I like to refrigerate it, but only for a couple of hours. If you plan to make this a day in advance, note that cucumbers will start to get soggy if refrigerated for too long. In this case, it’s best to store cucumbers and onions in one airtight container and the creamy dill sauce in another. A little before you’re ready to serve, mix together.

If You Have Extra Time Before Serving: I would suggest adding the cucumbers to a bowl, adding some salt, and letting them sit in the refrigerator for a while. This will ensure the cucumbers don’t release too much liquid within the salad. Your salad will be a lot creamier this way, but it’s not essential. If you want to get the salad on the table in 30 minutes, you can skip this step!

Adding Other Ingredients To This Salad: Adding in veggies like purple cabbage provides a beautiful pop of color, plus it’s delicious. If you want to spice it up a notch, try adding a couple of jalapeno slices for that kick of heat. Keep in mind that adding other vegetables will affect the total carb count.

How Long This Salad Can Sit Out: You shouldn’t leave cucumber salad out for more than 1-2 hours. If possible, keep your cucumber dill salad on ice to keep it fresh longer.

Net Carbs: Per serving, there are 4.2 grams of net carbs. The recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Always store leftovers in an airtight container. Creamy dill cucumber salad will last three days in the refrigerator. Do not freeze.

Keywords: creamy dill cucumber salad, cucumber salad with sour cream, creamy cucumber salad with mayo, creamy cucumber salad with mayo and sour cream, cucumber salad with sour cream and dill

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