Creamy Marinated Cucumber Salad

By
Terri Wuerthner
Terri Wuerthner
Chef-instructor, award-winning food writer, and 10th-generation Cajun who has authored two cookbooks.
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Updated on 06/29/21
Marinated Cucumbers
Diana Rattray
Prep: 10 mins
Cook: 0 mins
Refrigerate: 2 hrs
Total: 2 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
166 Calories
14g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 166
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 8mg 3%
Sodium 652mg 28%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 1g
Vitamin C 6mg 31%
Calcium 32mg 2%
Iron 1mg 3%
Potassium 233mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy marinated cucumber salad makes a great summertime side dish for grilled chicken or ribs, especially when the main features a spicy sauce as the crisp cucumbers and creamy dressing provide a cooling counterpart to the heat. The next time your garden yields a bumper crop of cucumbers, you stock up at the farmers market, or you need an easy crowd-pleaser for a potluck, look no further than this one-step recipe. Refrigerate the salad for a couple of hours before you serve it for maximum flavor.

Ingredients

  • 2 large cucumbers, thinly sliced

  • 1 large red or sweet onion 

  • 1/2 cup mayonnaise

  • 1 1/2 teaspoons salt

  • 1 teaspoon sugar

  • 1/2 teaspoon white pepper

Steps to Make It

  1. Combine the cucumbers and red onion in a large bowl.

  2. Stir the salt, sugar, and white pepper into the mayonnaise in a small bowl.

  3. Add the dressing to the cucumbers and onion and toss to combine.

  4. Cover and refrigerate the salad for at least 2 hours before you serve it.

Tips

  • You can sometimes purchase pre-sliced onions in the produce section of your grocery store, but they won't taste as fresh.
  • To reduce the bite of raw onion, soak the slices in a bowl of ice water for 30 minutes, then drain them and proceed with the recipe. 
  • As they sit in the refrigerator, the cucumbers will release a lot of liquid. As this mingles with the creamy marinade, it creates a flavorful dressing you can drain and use on salad greens.
  • Serve the cucumber and onion mixture over lettuce leaves or spring greens at an elegant summer luncheon.
  • If you serve this salad at an outdoor event, limit the amount of time it spends out of the refrigerator to two hours or less.
  • Mix a can of tuna fish into the salad to make an easy meal out of it.
  • For a quick summer dinner, grill a piece of spicy fish or chicken, and serve it alongside this cooling salad.

Recipe Variations

  • Top the salad with chopped chives, sliced green onion tops, or freshly snipped dill weed.
  • Add sliced cherry tomatoes or grape tomatoes just before serving for some bright color and acidic taste.
  • You can substitute freshly ground black pepper for the white pepper if you prefer. It will slightly alter the taste, though, and you will be able to see the black pepper specks in the salad.

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