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Refreshing creamy salad with low calories
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Creamy cucumber salad (120 g) has 94 calories. That works out to 78 calories per 100 g. It contains 5.8 g of carbs, 1.9 g of protein, 7.3 g of fat and 0.8 g of fiber. Its 21.6 µg of Vitamin K covers 18% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Creamy cucumber salad combines thinly sliced cucumbers with a smooth, tangy dressing, often made with cream or sour cream and finished with fresh herbs. Versions of this simple salad are familiar in German and Central European home cooking, with the seasoning and richness varying from one household to another.
Cool, crisp cucumber balances the soft, creamy dressing, making it a popular side for grilled foods, potatoes and other hearty meals. It also works well as a light summer side or alongside sandwiches. The cucumbers keep the dish refreshing and relatively low in calories, while the dressing contributes most of its richness. For a lighter version, replace some of the cream with plain yoghurt; add the herbs just before serving for a fresher flavour.
Selected: 100 g
78
KCAL / 100G
Carbs
4.8g
· 2% DV
Protein
1.6g
· 3% DV
Fat
6.1g
· 8% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 24% · Protein 8% · Fat 68%
Vitamins
Vitamin K
18µg · 15% DV
B2
0.08mg · 6% DV
Biotin
1.8µg · 6% DV
B12
0.12µg · 5% DV
Minerals
Sodium
240mg · 10% DV
Phosphorus
39mg · 6% DV
Calcium
52mg · 5% DV
Potassium ⭐
155mg · 5% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 78 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.5g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
Creamy cucumber salad is made by tossing thinly sliced cucumbers with a dressing based on sour cream, yogurt, or a combination of the two. Dill, a little vinegar or lemon, and seasoning are common additions; chill it briefly before serving so the flavors come together.
Creamy cucumber salad gets watery because sliced cucumbers release moisture, especially after they are salted or sit in dressing. Pat the slices dry and drain them after salting, or dress the salad shortly before serving to keep the sauce thicker.
You do not have to peel cucumbers for creamy cucumber salad. Leave the skin on if it is thin and tender, or peel thicker-skinned cucumbers for a softer texture. Washing the cucumbers well is important either way.
Firm cucumbers with few seeds work best for creamy cucumber salad because they stay crisp and release less water. English cucumbers are a convenient choice; if using large, seedy cucumbers, scoop out the watery center before slicing.
Yes, Greek yogurt can replace sour cream in creamy cucumber salad. It makes the dressing tangier and often thicker, while sour cream gives a richer, milder flavor. Thin the yogurt with a little lemon juice or water if it coats the slices too heavily.
Dill is the classic herb for creamy cucumber salad, especially in Central and Northern European versions. Chives, parsley, or mint also work; use a small amount of mint so it does not overpower the cucumber and creamy dressing.
Not always. German Gurkensalat has both creamy versions, often made with sour cream and dill, and lighter versions dressed with vinegar, oil, and sugar. Creamy cucumber salad generally describes the dressing style rather than one fixed national recipe.
Yes, you can prepare creamy cucumber salad ahead, but keep the sliced cucumbers and dressing separate until close to serving. If already mixed, the salad will soften and release liquid as it sits, even when refrigerated.
Creamy cucumber salad is best eaten within about 1–2 days when stored covered in the refrigerator. The cucumbers gradually soften and thin the dressing, so stir before serving and discard it if it has been left out for an extended time.
No, creamy cucumber salad does not freeze well. Cucumbers become limp and watery when thawed, and dairy-based dressing can separate, leaving the salad with a grainy texture. Make it fresh or refrigerate leftovers instead.
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Nutrition data compiled from USDA FoodData Central and scientific sources.