Creamy Cucumber Salad

By Dawn Perry

Updated June 10, 2024

  • Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Rating
4(684)
Comments
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Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers — the slightly thicker ones you’ll find with seeds and sometimes waxier-seeming skins — you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

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Ingredients

Yield:4 servings

  • ¼ cup buttermilk 

  • 3 tablespoons whole-milk plain or Greek yogurt 

  • 3 tablespoons lemon juice 

  • 1 ½ tablespoons poppy seeds

  • ½ teaspoon kosher salt (such as Diamond Crystal), plus more to taste 

  • ¼ teaspoon black pepper

  • 1 ½ pounds cucumbers, thinly sliced 

  • 4 scallions, green and white parts, thinly sliced 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 2 milligrams cholesterol; 68 calories; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 271 milligrams sodium; 4 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.

  2. Step 2

    Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

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Ratings

4 out of 5
684 user ratings
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Comments

Amy

For future cooking—I recently learned you can buy dry buttermilk powder and it has been a game changer. No more going to the store to buy a half gallon when I need 2 tbsp. You hydrate it with water when needed.

KarenK

Use sour cream instead of buttermilk.

Jerry

I make a simple cucumber salad which is always a winner at holiday feasts: 2-3 English cucs, seedless and peeled, and half a vidalia onion, all thinly sliced. Plus a handful of fresh chopped dill, teaspoon each of salt and sugar, and half teaspoon of pepper. Add a few tablespoons of vinegar, mix well and chill for a few hours. Still good the next day as well. The grandkids love it.

Niquie

I have been making my own version of this salad for decades. It takes one hot house cucumber, washed and thinly sliced; sour cream; lots of fresh dill, fair amount of salt; white pepper; white balsamic vinegar and distilled vinegar. No onions, no yogurt, no sugar, no waiting to eat it. Absolutely perfect with salmon, lox and bagels, fab picnic food as there is nothing to go "wrong."

Jay

Sub sour cream for yogurt. Add 2 pinched of dill weed. Up the salt a bit with a fine flaky salt IN ADDITION to the Kosher.

Frank

I'd cut back on the yogurt going forward

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