Creamy Cucumber Salad

Name: Creamy Cucumber Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 1/4 cup buttermilk; 3 tablespoons whole-milk plain or Greek yogurt; 3 tablespoons lemon juice; 1 1/2 tablespoons poppy seeds; 1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste; 1/4 teaspoon black pepper; 1 1/2 pounds cucumbers, thinly sliced; 4 scallions, green and white parts, thinly sliced

By Dawn Perry

Updated June 11, 2024

Creamy Cucumber Salad — Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 10 minutes
Rating: 4(617)
Comments: Read comments

Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers — the slightly thicker ones you’ll find with seeds and sometimes waxier-seeming skins — you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

¼cup buttermilk
3tablespoons whole-milk plain or Greek yogurt
3tablespoons lemon juice
1½tablespoons poppy seeds
½teaspoon kosher salt (such as Diamond Crystal), plus more to taste
¼teaspoon black pepper
1½pounds cucumbers, thinly sliced
4scallions, green and white parts, thinly sliced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
Step 2
Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

Ratings

4 out of 5

617 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Amy3 years ago

For future cooking—I recently learned you can buy dry buttermilk powder and it has been a game changer. No more going to the store to buy a half gallon when I need 2 tbsp. You hydrate it with water when needed.

Jerry3 years ago

I make a simple cucumber salad which is always a winner at holiday feasts: 2-3 English cucs, seedless and peeled, and half a vidalia onion, all thinly sliced. Plus a handful of fresh chopped dill, teaspoon each of salt and sugar, and half teaspoon of pepper. Add a few tablespoons of vinegar, mix well and chill for a few hours. Still good the next day as well. The grandkids love it.

KarenK3 years ago

Use sour cream instead of buttermilk.

Greg2 months ago

No, really, seed the cucumber. It was delicious but the mixture gets too thin if you don’t seed the cucumber.

TJ3 months ago

Made this as written and I thought it was very good. Next time I would lose the poppy seeds - too gritty, expensive, and don't do much for the flavor. I put it over a baked salmon and it was delicious. Might try the suggested celery seeds next time.

Anthony R Leon4 months ago

We needed lots of Nutrition facts here. Sodium-fat-sugars or sugar alcohol, I get sick if I use the sugar alcohol too.

Private comments are only visible to you.