Creamy Keto Cucumber Salad with Dill (Cool Low-Carb Summer Side)

This is the cucumber salad I have been making since I was a kid, tweaked over the years once I started cooking professionally. Ribbon the cucumber instead of slicing it, salt it properly, and this keto cucumber salad with dill stays crisp instead of turning into a watery mess.

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I reach for English cucumbers here. The skin is thin enough to leave on, which means more color, more fiber, and one less thing to peel. Using a regular waxy cucumber instead? Peel it and scrape out the seeds first, or the salad turns soupy fast.

This is a weeknight side I keep in rotation next to grilled meat, and it holds up fine as a make-ahead lunch too.

Chef Jenn’s Take on Creamy Keto Cucumber Salad with Dill

Watery cucumber salad is the problem I’m trying to avoid here. Cucumbers release a surprising amount of liquid once they’re cut and salted, and if that moisture goes straight into the sour cream, the dressing thins out fast.

I grew up eating this salad, and once I started cooking professionally, I kept tweaking the method until the texture was where I wanted it. The important part is not a fancy ingredient. It’s giving the cucumber ribbons time to sit with the salt, then gently squeezing out the moisture that is still trapped after draining.

That 40-minute rest is the step I would not rush. It gives the salt time to pull water from the cucumber before the sour cream goes in. I also stop peeling when I reach the seeded center rather than pulling the seeds into the salad. Simple recipe, but the order matters, and draining first is what keeps the finished salad creamy instead of loose.

What You’ll Love About Creamy Keto Cucumber Salad with Dill

• The long cucumber ribbons give this a different texture from a standard chopped cucumber salad, and they’re easy to make with a regular vegetable peeler.
• I like that this stays simple. There are only a few ingredients, so getting the cucumber texture right matters more than adding extra things to the bowl.
• It’s a cold side I can put next to grilled meat or a richer main dish when I want something crisp on the same plate.

Ingredients

• Cucumbers – English cucumbers, skin on. Regular waxy cucumbers work too, just peel and remove the seeds first.
• Salt – For drawing water out of the cucumber before dressing it. Don’t skip this step or the salad turns watery.
• Sour cream – Full fat. Gives the dressing its body and tang.
• Dill – Fresh, not dried, for the flavor this salad is built around.

How To Make This Low Carb Cucumber Salad

Scroll down for the full recipe card with exact measurements and printable instructions.

Wash your cucumber and cut off the ends. Start peeling your cucumber. You want long, thin strands of cucumber and the best tool for this job is a vegetable peeler! Just start peeling it, going all the way down to the center seeds. Keep turning the cucumber so you get the whole thing peeled.

Pop the long, thin cucumber strands into a strainer. Add 1/2 tbsp of salt and mix the salt in thoroughly. Don’t worry! The salt is going to drain out – you’ll see. The salt simply pulls excess liquid from the cucumbers so your salad isn’t too watery.

Let the salted cucumbers sit for about 40 minutes over a bowl. Discard the liquid. Using super-clean hands, lightly squeeze the cucumbers one handful at a time, to remove excess liquid. Mix the squeezed cucumbers with the sour cream and dill and serve!

Make It A Meal

I serve a cold cucumber salad like this next to something hot from the grill. Lemon-Oregano Chicken Kabobs are an easy fit, or make Bacon-Wrapped Pork Tenderloin when you want a richer main course.

For seafood, try Salmon with Lemon-Herb Butter Sauce. The cucumber salad keeps the side of the plate cool and simple while the salmon handles the main course.

Storage

Store in an airtight container in the fridge for up to 2 days. The cucumber keeps releasing water as it sits, so give it a stir and drain off any excess liquid before serving leftovers. This one does not freeze. The texture turns mushy and the sour cream dressing separates once thawed.

Frequently Asked Questions