Cucumber and Onion Sour Cream Salad

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A must-have side dish, this cucumber and onion sour cream salad is creamy, refreshing, and great for summer. Crisp cucumbers and onions marinated in a sweet but tangy sour cream and vinegar dressing; this easy-to-make salad brings a fresh burst of flavor to any meal.

A blue and white patterned bowl filled with sliced cucumbers and red onions sits on a wooden surface. The salad appears fresh and is placed beside a speckled large pot. A fork is positioned near the bowl.

This cucumber and onion sour cream salad is a summertime classic, perfect for potlucks, parties, or a regular family dinner. Also known as German cucumber salad it’s made with only 6 ingredients and marinated until the cucumbers are absorbed in the dressing for maximum creaminess.

It has a mildly sweet but tart flavor thanks to the combination of vinegar and agave syrup which results in a side dish that screams “fresh”. Pair it with your favorite barbeque chicken recipe or even a pasta bake for a pop of light and tasty flavor to any dinner table.

Ingredients

You need only a handful of ingredients for this cucumber and onion salad to come together making it simple to whip up.

A small blue and white bowl sits on a wooden surface, filled with sliced cucumbers and onions. A large patterned basin is partially visible in the background. A fork lies next to the bowl.

What You’ll Need

Sour cream gives the salad a rich and creamy taste.
White wine vinegar softens the vegetables and gives pops of tangy flavor.
Agave syrup helps balance out the vinegar. Pepper can be sprinkled on to taste.
Cucumbers and onions should be as crispy as possible for the best taste.

See recipe card for full ingredient list and quantities.

Instructions

The cucumber sour cream salad comes together in just a few minutes but needs time to sit. During this time, the cucumbers absorb the sour cream dressing to bring out the best texture.

A kitchen countertop with a wooden cutting board. On the board are a mandoline slicer, a knife, a peeled onion, and three peeled cucumbers. To the side, there is a container with white sauce and a clear measuring jug. Stove burners are visible.

Peel cucumbers.

Hand slicing cucumbers using a mandoline on a wooden cutting board. Sliced red onions, a bowl of cream or dressing, and a clear pitcher are nearby on a black countertop with a stove on the left.

Slice the cucumbers and onions using a mandolin with a guard on a thin setting.

A kitchen stove with a wooden cutting board in the center. To the left, there's a bowl containing sliced onions and cucumbers. A measuring cup is partially visible on the right side of the stove.

Mix sliced onions and cucumbers in a large bowl.

A person is scooping sour cream from a container into a glass bowl on a wooden cutting board. Next to it, there is a large bowl filled with sliced potatoes and onions. The setup is on a kitchen stove.

In a mixing bowl, add sour cream.

A person prepares a dressing by pouring olive oil into a glass bowl containing mayonnaise. Next to it, there is a large pot on a stove filled with sliced potatoes and onions. A wooden cutting board is placed between the pot and the bowl.

Add vinegar to your sour cream.

A person's hands are preparing a dish. On a wooden surface, there's a bowl with sliced onions and cucumbers. Another glass bowl holds white sauce being mixed with a spoon, and there's a bottle of apple cider vinegar nearby.

Mix in agave syrup to sour cream mixture.

A person grinds pepper into a bowl containing mayonnaise and other ingredients. On the left, a large bowl holds sliced potatoes and red onions. Measuring spoons and a wooden cutting board are visible on the stovetop.

Add in freshly cracked black pepper to dressing.

Hands are using tongs to mix sliced potatoes and onions in a large, speckled bowl on a wooden cutting board. Measuring spoons are nearby. The scene is set on a stove with a griddle on the right.

Pour dressing over prepared cucumbers and onions. Mix well to coat all vegetables.

A bowl of cucumber salad with sliced cucumbers and red onions in a creamy dressing is on a wooden table. A large speckled mixing bowl and a fork are in the background.

Cover and refrigerate for at least 4 hours or overnight. You can drain off excess liquid but not required.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Chilled salads are a staple for summer in the South. Potlucks, church socials, showers and all manner of gatherings expect a cool salad. This one takes the bounty of the summer cucumber and sprinkles it with picnic charm. Perfect for any summer occasion and perfect to hand down as a cooking tradition.

Variations and Substitutions

Use any of the substitutions or flavor swaps below to bring out a new taste or use up what you have in the house.

Vinegar: Though white wing vinegar is listed, you can use red wine vinegar to change up the base.
Onions: Use different onions for new flavors. Sweet or Vidalia onions will bring out a lighter taste whereas red onions will bring a pop of heat to the salad.
Garnish: Sprinkle on some fresh dill or garlic powder before you serve it.
Lighten it up: In place of sour cream use Greek yogurt for the marinade. Know that it will change the richness of the cucumber salad a bit.

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Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

How to Store It

This cucumber and onion sour cream salad is best eaten after about four hours in the fridge. You can store any leftovers you have back in the fridge in an airtight container for up to 48 hours.

When you’re ready to enjoy it again though, you’ll want to drain the excess liquid from the container and give it a bit of a stir to recombine the flavors.

A close-up of a small dish containing sliced cucumbers and red onions, placed on a wooden surface. Behind it is a large bowl with a speckled design. A fork is partially visible near the dish.

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A large bowl and a smaller bowl, both containing sliced cucumber and red onion in a creamy dressing, are placed on a wooden surface. A fork lies next to the smaller bowl.

Cucumber and Onion Sour Cream Salad

Tangy but light this cucumber and onion sour cream salad is a fresh and delicious summer side dish.

Prep Time 5

Cook Time 4

Serving Size

Ingredients

½ cup sour cream
3 T white wine vinegar
1 T agave syrup
½ tsp pepper
4 cucumbers peeled and thinly sliced
1 small onion thinly sliced

Instructions

In a large bowl, mix sour cream, vinegar, agave and pepper. Whisk or mix well until smooth.
½ cup sour cream, 3 T white wine vinegar, 1 T agave syrup, ½ tsp pepper
Add in cucumbers and onion and fold in making sure to coat well. Cover and refrigerate 4 hours or overnight.
4 cucumbers, 1 small onion

See How To Make It!

Notes

Tips:

Take care to slice the cucumbers and onions evenly so that the texture is uniform throughout the salad.

Taste test the sour cream dressing and adjust as per your preferences before you coat the cucumbers and onions.

🍴 PRO TIP!

Break out that barely used mandolin and get the slices super thin for this one. Using a thin slice makes this recipe beautiful and delicate. Our best tip though is USE THE GUARD that comes with the mandolin, ALWAYS! Safety first!

🗹 RECIPE FAQ’S

Which cucumbers are best for the salad?

Any cucumbers will work for the salad, but garden cucumbers will have the best taste. Use whichever ones you have access to and enjoy.

Do I need to peel the cucumbers before using them?

It depends on the type of cucumbers. For garden cucumbers, you can leave the peel on, however for other varieties, and especially cucumbers that come from a grocery store, you’ll want to peel the cucumbers as they’re often coated with a bit of wax to help preserve them and won’t absorb the dressing as well.

How do you keep the cucumbers from getting watery?

Given that cucumbers are water-based, they will be a bit watery. To reduce the water in the salad, pat them dry before using. You could also sprinkle some salt over the top of the cucumbers in a strainer, let them sit for 20 minutes, and then press them down. The salt pulls excess water out of them which will help with the salad. Doing this will make the cucumbers softer and not as crisp in the salad though

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