There’s something irresistibly refreshing about a salad that’s both cool and creamy—and that’s exactly why I adore this Creamy Dill Cucumber Salad Recipe. The crisp cucumbers paired with a tangy, herby dressing make it the perfect side to brighten any meal.

A white bowl filled with a cucumber salad sits on a white marbled surface. The salad has three main layers: thin green cucumber slices with dark green edges form the base, while thin slices of pink and white onion are mixed evenly throughout. The top layer is sprinkled with small pieces of dried green herbs adding a speckled look over the fresh vegetables. The cucumber slices show some natural seeds and light green flesh, and the onions have a slight shine, making the whole salad look fresh and crisp. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Dill Cucumber Salad Recipe
Top Tip
How to Serve Creamy Dill Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Dill Cucumber Salad Recipe

Why You'll Love This Recipe

I’ve made plenty of cucumber salads in my cooking adventures, but this Creamy Dill Cucumber Salad Recipe stands out because it strikes the perfect balance between creamy indulgence and fresh crunch—plus, it’s so simple to whip up any day of the week.

Creamy yet Light: The dressing uses Miracle Whip to create that silky texture without feeling heavy.
Fresh Herbs: Dill and parsley infuse the salad with bright, vibrant flavors that instantly elevate it.
Quick and Easy Prep: You can throw it together in 15 minutes and have it chilled and ready soon after.
Versatile Side: Whether it’s a picnic, barbecue, or weeknight dinner, this salad complements so many dishes perfectly.

A white bowl filled with thin slices of green cucumber and long, curved strips of light purple onion, mixed together and sprinkled with small green herb flakes that look like dill. The cucumber slices have a smooth texture with dark green edges, and the onion strips are semi-transparent with a hint of white. The salad looks fresh and lightly coated with a dressing that gives a slight shine on the surface. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays its part, coming together to deliver that fresh, creamy, and tangy experience you want from a cucumber salad. I usually pick English cucumbers since they’re less seedy and have thinner skin, which means less prep fuss and a nicer bite.

Flat lay of thinly sliced English cucumbers arranged in neat overlapping rows, delicate half rings of vibrant red onion fanned out beside them, small piles of fresh green dill sprigs and chopped parsley, a small mound of golden honey glistening under soft light, a dollop of creamy white Miracle Whip, a few cloves of minced garlic scattered, and a clear glass jar partially filled with amber apple cider vinegar, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

English cucumbers: Crisp and mild with minimal seeds, perfect for thin slicing and freshness.
Red onion: Adds a subtle sharpness and beautiful color contrast when sliced thinly.
Apple cider vinegar: Brings a gentle tang that balances the creaminess perfectly.
Olive oil: Adds smoothness and helps carry the flavors of the herbs and garlic.
Miracle Whip: Acts as the creamy base without overpowering the salad or making it too heavy.
Honey: Just a touch of sweetness to round out the acidity and fresh flavors.
Minced garlic: Gives a punch of savory depth without being overwhelming when finely minced.
Dill: The star herb here—bright, slightly tangy, and incredibly aromatic.
Fresh parsley: Adds a fresh, slightly earthy note and a pop of color.
Salt and black pepper: Essential to bring all the flavors together and enhance the overall taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Dill Cucumber Salad Recipe is how easy it is to tweak it to match your mood or what’s in your fridge. I usually start with the base, then add little twists that make it feel homemade and totally mine.

Variation: I sometimes swap the Miracle Whip for Greek yogurt to boost the protein and give the salad a tangier kick, which I absolutely love on hot summer days.
Herb swaps: If you don’t have dill on hand, try fresh tarragon or chives for a different but delicious herbal twist.
Add crunch: Toss in some toasted sunflower seeds or sliced almonds for a little texture contrast.
Spice it up: Adding a pinch of red pepper flakes or a dash of smoked paprika can give this salad a surprising bit of heat.

Step-by-Step: How I Make Creamy Dill Cucumber Salad Recipe

Step 1: Slice the Cucumbers and Onions Thin

I like to use a sharp knife or even a mandoline to get those cucumbers paper-thin—it really lets the dressing soak in well. Thinly slicing the red onion as well keeps its flavor from overpowering the salad and adds lovely color streaks throughout.

Step 2: Season Your Veggies

Once you toss the cucumber and onion slices in a bowl, sprinkle with salt and freshly cracked black pepper. I usually give it a gentle toss and let it sit while I make the dressing. This step really helps the cucumbers release just a bit of moisture, keeping the salad crisp but not watery.

Step 3: Whisk Together the Creamy Dill Dressing

In a smaller bowl, whisk the apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and a generous amount of fresh dill. The balance between sweet, tangy, and creamy here is what brings everything together. Take a moment to taste and adjust—sometimes I add a touch more honey or vinegar depending on my mood.

Step 4: Combine and Chill

Pour the dressing over the seasoned cucumbers and onions and gently toss everything together. Finally, sprinkle the fresh chopped parsley over the top for a burst of freshness and color. Cover the bowl and pop it into the fridge for at least 30 minutes so the flavors have time to meld and the salad cools perfectly.

Top Tip

This salad is one where a few little tips can really make the difference between good and unforgettable. Over the years, I’ve learned that the chilling time and slicing technique totally transform the final result.

Use a Mandoline for Even Slices: Getting all the cucumber and onion slices uniform in thickness helps the dressing coat every bite evenly.
Salt and Rest First: Letting the salted cucumbers sit a bit before dressing helps draw out excess water without making them soggy.
Don’t Skip the Chill: The flavors really develop in the fridge, so don’t rush this step even if it’s hard to wait!
Mix Dressing Separately: Whisking the dressing ingredients together first ensures that everything emulsifies properly for a smooth, creamy coating.

How to Serve Creamy Dill Cucumber Salad Recipe

Dill Cucumber Salad - Serving Suggestion

Garnishes

I personally love adding a few sprigs of fresh dill or parsley right before serving—it makes the salad look as fresh as it tastes. Sometimes I add a sprinkle of toasted sesame seeds or even a few slices of radish for a peppery crunch that keeps things interesting.

Side Dishes

This creamy dill cucumber salad goes beautifully alongside grilled chicken, fish tacos, or simply some roasted potatoes. Whenever I make it for a barbecue, it’s the first side to disappear—probably because it’s so light yet packed with flavor.

Creative Ways to Present

For special occasions, I like to serve this salad in a large glass trifle bowl layered with sprigs of fresh herbs for that “wow” factor. Another fun idea is to stuff hollowed-out mini bell peppers or cherry tomatoes with the salad—perfect for bite-sized party snacks!

Make Ahead and Storage

Storing Leftovers

I find this salad keeps really well in an airtight container in the fridge for 3-4 days. The flavors deepen over time, but the cucumbers stay crisp if you’ve salted and drained them properly before dressing. Just give it a gentle stir before serving again.

Freezing

Since cucumbers are mostly water, I wouldn’t recommend freezing this salad—it tends to get mushy and lose that fresh crunch we love. It’s best enjoyed fresh or as leftovers refrigerated only.

Reheating

This salad is designed to be served cold or at room temperature, so there’s no need to reheat. Just take it out of the fridge a little before serving to let the flavors come alive.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers for this salad?

Yes! You certainly can. Just keep in mind that regular cucumbers have thicker skins and more seeds, so you might want to peel them and scoop out the seeds to keep the salad from being watery.

Is Miracle Whip necessary, or can I substitute it?

Miracle Whip adds a unique tangy creaminess that’s signature to this salad, but you can substitute it with mayonnaise or Greek yogurt if you prefer. Greek yogurt will make the salad a bit tangier and healthier, while mayo will keep it rich and creamy.

How far in advance can I prepare this salad?

You can prepare the salad up to a day ahead and keep it refrigerated. The cucumbers will stay crisp and the flavors will meld nicely, especially after a few hours in the fridge. Just give it a quick toss before serving.

Can I add other vegetables to this Creamy Dill Cucumber Salad Recipe?

Absolutely! Thinly sliced radishes, bell peppers, or even cherry tomatoes can add color and texture. Just be mindful of their moisture content, as adding too many juicy additions can make the salad watery.

Final Thoughts

Honestly, this Creamy Dill Cucumber Salad Recipe has become one of my go-tos for effortless summer sides, casual dinners, and even last-minute potlucks. It’s bright, creamy, and just the right amount of herby, which keeps everyone coming back for seconds. Give it a try—I promise it’ll become a staple in your salad repertoire, just like it did in mine.