Creamy Cucumber Salad

Crisp cucumbers, crunchy cabbage, juicy tomatoes, and savory ham, all tossed in a cool, tangy, creamy dressing. It is the kind of salad that disappears from the table in minutes — refreshing enough for summer, hearty enough to stand on its own.

This Creamy Cucumber Salad is the cucumber salad recipe you will make all season long. Fifteen minutes, one bowl, zero cooking. The vegetables stay crunchy, the dressing is perfectly balanced, and every bite is fresh and satisfying.

Need easy side dish recipes for your next BBQ, potluck, or weeknight dinner? A healthy salad recipe that people actually get excited about? This is it.

Why You Will Love This Recipe

• Ready in 15 minutes. No cooking, no fuss — just chop, toss, and chill.
• Crisp and refreshing. Cool cucumbers and crunchy cabbage in a tangy creamy dressing.
• Hearty enough for a meal. The ham turns it from side dish into a satisfying light lunch.
• Perfect for gatherings. A crowd-pleasing potluck side dish and BBQ side dish that travels well.
• Low carb friendly. Naturally low in carbs and easy to lighten up further.

Ingredients You Will Need

• Cucumbers (2 large). The star. Slice them thin — a mandoline gives you perfect even slices.
• Green cabbage (2 cups), shredded. Adds crunch and bulk. Thinly sliced is best.
• Cherry tomatoes (1 cup), halved. Sweet pops of color and juiciness.
• Cooked ham (1 cup), cut in strips. Savory, satisfying, and makes the salad meal-worthy. Skip for vegetarian.
• Red onion (1/2), thinly sliced. A little sharp bite that balances the creamy dressing.
• Creamy dressing: 1/2 cup mayonnaise (or Greek yogurt for lighter), 2 tablespoons sour cream, 1 tablespoon white vinegar, 1 teaspoon sugar, 1 teaspoon dried dill (or 1 tablespoon fresh), 1/2 teaspoon garlic powder, salt and black pepper to taste.

How to Make Creamy Cucumber Salad

1. Salt the cucumbers. Toss the sliced cucumbers with 1/2 teaspoon of salt and let them sit in a colander for 15 minutes. This draws out excess water so the salad stays crisp, not soggy. Pat dry.
2. Make the dressing. Whisk together the mayonnaise, sour cream, vinegar, sugar, dill, garlic powder, salt, and pepper in a large bowl until smooth.
3. Combine. Add the cucumbers, shredded cabbage, tomatoes, ham, and red onion to the bowl with the dressing.
4. Toss and chill. Toss everything until evenly coated. Cover and refrigerate for at least 30 minutes so the flavors meld. Serve cold.

Tips for the Best Cucumber Salad

• Do not skip salting. It is the difference between a crisp salad and a watery one. Fifteen minutes is all it takes.
• Slice thin and even. Uniform slices mean every bite has the right balance of crunch and dressing.
• Chill before serving. This salad is at its best ice-cold after at least 30 minutes in the fridge.
• Dress just before the chill. Tossing the vegetables in the dressing and then chilling lets everything absorb the flavor.
• Taste the dressing first. Adjust salt, vinegar, and sugar to your liking before it hits the vegetables.

Variations

• Lighter version: Swap the mayo for Greek yogurt and skip the sugar for a tangy, high-protein dressing.
• Vegetarian: Leave out the ham and add chickpeas or white beans for protein.
• Asian twist: Use rice vinegar, a teaspoon of sesame oil, and a sprinkle of sesame seeds.
• Extra crunch: Add sliced radishes or celery.
• Cheesy: Toss in 1/2 cup of shredded cheddar or crumbled feta.
• Spicy: A pinch of red pepper flakes or a diced jalapeño in the dressing.

Storage and Meal Prep

This salad is a great meal prep salads option for a day or two — but it is best fresh.

Store covered in the fridge for up to 2 days. The vegetables will soften over time, so for the crispest results, keep the dressing separate and toss just before serving if prepping ahead.

Freezing is not recommended — cucumbers and cabbage do not thaw well.

Creamy Cucumber Salad Nutrition

Per serving (makes 6 as a side). Approximate, with ham and mayo dressing:

• Calories: 180
• Protein: 8g
• Carbs: 7g
• Fat: 14g

FAQs

How do I keep cucumber salad from getting watery?

Salt the sliced cucumbers for 15 minutes and pat them dry before tossing. This single step keeps the salad crisp for hours.

Can I make this ahead of time?

Yes — up to a day ahead. For maximum crunch, store the chopped vegetables and dressing separately and toss 30 minutes before serving.

What can I use instead of mayo?

Greek yogurt makes an excellent lighter swap — tangy, creamy, and higher in protein. Sour cream alone also works.

Is this salad keto friendly?

Yes. With around 7g carbs per serving (and fewer if you skip the sugar), it fits easily into low carb salads plans.

Can I leave out the ham?

Absolutely. It becomes a fresh vegetarian side — add chickpeas, white beans, or extra vegetables to keep it hearty.

What goes well with cucumber salad?

Grilled chicken, burgers, BBQ ribs, sandwiches — it is the ultimate cool contrast to rich, hot mains. A staple among summer salad recipes for good reason.

The Recipe Card

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 180 per serving

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 cups green cabbage, shredded
• 1 cup cherry tomatoes, halved
• 1 cup cooked ham, cut in strips
• 1/2 red onion, thinly sliced
• 1/2 teaspoon salt (for the cucumbers)

Dressing:

• 1/2 cup mayonnaise (or Greek yogurt)
• 2 tablespoons sour cream
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions:

1. Toss cucumbers with salt; rest 15 minutes in a colander, then pat dry.
2. Whisk all dressing ingredients until smooth.
3. Combine cucumbers, cabbage, tomatoes, ham, and onion with the dressing; toss well.
4. Chill 30 minutes and serve cold.

Crisp, creamy, and gone in minutes. This is the side dish that steals the show. Happy tossing!