5-Minute Creamy Cucumber Carrot Salad You’ll Obsess Over

Nothing says summer like a bowl of cool, crunchy veggies dressed in creamy goodness—and my creamy cucumber carrot salad has been stealing the show at backyard potlucks for years! I’ll never forget the time my neighbor begged for the recipe after tasting it at our Fourth of July block party. This refreshing no-cook wonder comes together in minutes, with crisp julienned cucumbers and sweet carrots swimming in a tangy dill-flecked dressing. Serve it in lettuce cups for that perfect handheld crunch, and watch it disappear faster than fireworks!

Why You’ll Love This Creamy Cucumber Carrot Salad

Trust me, this isn’t just any salad—it’s the kind you’ll crave on sticky summer afternoons when turning on the stove feels like a crime. Here’s why it’s a forever favorite:

• No-cook magic: Zero heat required (hello, “easy summer salad” vibes!), just chop, stir, and dive in.
• Crunch for days: Julienned cucumbers and shredded carrots stay crisp, even after a quick chill in the fridge.
• Dressing dreams: Tangy, creamy, herby—adjust the mayo-to-yogurt ratio or swap lemon juice for vinegar to make it yours.
• Lettuce cup love: Serving in buttery leaves (my “lettuce cups salad” hack!) makes it portable for picnics and potlucks—no forks needed.

Bonus? It’s the ultimate “potluck salad recipe”—I’ve lost count of how many times friends ask me to bring it. The bowl always comes home empty!

Ingredients for Creamy Cucumber Carrot Salad

Here’s everything you’ll need to make this crunchy, creamy dream come true:

• 2 cups cucumber, julienned into thin matchsticks (about 2 medium cukes – trust me, the long strands make it extra fun to eat!)
• 1 cup shredded carrots (I like using the large holes on my box grater for perfect texture)
• 1/2 cup mayonnaise (the real stuff – this is what makes it luxuriously creamy)
• 1/4 cup sour cream or Greek yogurt (I use whichever I have on hand)
• 1 Tbsp apple cider vinegar or lemon juice (that bright tang is everything)
• 1 tsp Dijon mustard (my secret flavor booster)
• 1 tsp sugar (optional, but just a pinch balances the flavors beautifully)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper (freshly cracked if you can!)
• 1 Tbsp fresh dill, chopped (or 1 tsp dried if that’s what’s in your pantry)
• 1 Tbsp fresh parsley, chopped (optional, but adds a lovely color pop)
• 8-10 butter lettuce or romaine leaves (the perfect edible “bowls”)

Ingredient Notes & Substitutions

After making this salad more times than I can count, I’ve learned a few tricks about what makes each ingredient shine:

The mayo is non-negotiable for that rich creaminess, but you can lighten it up with Greek yogurt in place of sour cream if you prefer. Vinegar gives that classic tang, but lemon juice works in a pinch (and adds a lovely brightness). Fresh dill tastes like summer in every bite, but dried dill will do – just use 1/3 the amount since it’s more concentrated.

My biggest tip? Don’t skip patting those cucumbers dry! I learned the hard way that watery cukes make for a sad, diluted dressing. And while butter lettuce cups are my favorite for their delicate texture, crisp romaine leaves make perfect scoops too.

How to Make Creamy Cucumber Carrot Salad

This salad comes together faster than you can say “refreshing,” but a few key steps make all the difference between good and oh-my-goodness great. Follow along—I’ll walk you through every trick I’ve learned after years of making this for hungry crowds!

Step 1: Prep the Veggies

Grab your sharpest knife (or julienne peeler if you’re fancy) and cut those cucumbers into thin matchsticks—about 2 cups worth. Uniform cuts mean every bite has perfect crunch! Now here’s my non-negotiable tip: pile those cukes onto paper towels and gently press out excess moisture. Skipping this step? You’ll regret it when your creamy dressing turns watery.

Step 2: Whisk the Dressing

In your favorite mixing bowl, whisk together mayo, sour cream (or yogurt), vinegar, Dijon, sugar (if using), salt, pepper, and herbs until smooth. Taste as you go—this is where you make it yours! Want more tang? Add another splash of vinegar. Prefer it herby? Toss in extra dill. The dressing should coat the back of a spoon beautifully.

Step 3: Toss and Chill

Add your dry cucumbers and shredded carrots to the dressing, folding gently until everything’s evenly coated. Now—and this is crucial—let it chill for at least 10 minutes (20 is even better). That short rest lets the flavors mingle and the veggies get extra crisp-cold.

Step 4: Serve in Lettuce Cups

Spoon that creamy goodness into butter lettuce leaves (they’re like nature’s perfect little bowls!). I always finish with a sprinkle of fresh herbs and extra cracked pepper—it makes the colors pop and adds that last flavor punch. Pro tip? Arrange them on a platter with extra lettuce leaves nearby—guests always come back for seconds!

Tips for the Best Creamy Cucumber Carrot Salad

After making this salad for every summer gathering under the sun, I’ve picked up some game-changing tricks that take it from good to “can I get the recipe?” great:

• Go full-fat with the mayo – I know, I know, but trust me, that richness makes all the difference! Light mayo just doesn’t cling to the veggies the same way.
• Timing is everything – For maximum crunch, serve within 2 hours of mixing. Leftovers still taste amazing, but the cukes soften a bit (still delicious though!).
• Double the dressing if you’re a saucy person – My husband always begs me to make it extra creamy – just whisk up another half batch!
• Salt your cukes lightly first – A tiny sprinkle before patting dry pulls out even more water for the crispiest texture.
• Keep components separate until serving – If prepping ahead, store dressing and veggies separately, then toss right before your guests arrive.

Oh! And if you’re bringing this to a potluck? Tuck a spoon in the bowl – people always want to sneak tastes before it’s officially served!

Serving Suggestions for Your Creamy Cucumber Salad

This salad wears so many hats in my kitchen! Of course, those adorable lettuce cups make it a star appetizer all on their own—just line them up on a platter and watch them vanish at parties. But my favorite way? Piled onto grilled chicken sandwiches for extra crunch, or as a cool sidekick to spicy BBQ ribs. Last summer, I even stuffed pita pockets with it alongside falafel! The creamy crunch works anywhere you’d normally reach for slaw, but with way more personality.

Storage & Reheating

Here’s my tried-and-true method to keep this salad tasting fresh: Store the undressed veggie mix and dressing separately in airtight containers for up to 2 days. The cukes stay crisp that way! Only add the lettuce cups right before serving—no one likes soggy leaves. (Learned that lesson the hard way!)

Creamy Cucumber Carrot Salad FAQs

Over the years, I’ve gotten so many questions about this salad—here are the ones that pop up most often with my tried-and-true answers:

Can I make this dairy-free?
Absolutely! Swap in vegan mayo and coconut yogurt instead of the sour cream. The texture changes slightly, but you’ll still get that dreamy creaminess. Just taste as you go—sometimes I add an extra squeeze of lemon to brighten it up.

Why did my salad get watery?
Oh honey, I’ve been there! The key is drying those cucumbers like they owe you money. Pat, pat, pat with paper towels—seriously, go wild. Also, don’t dress the salad more than a few hours ahead, or those cukes will start leaking like a sieve.

What’s the best lettuce for cups?
Butter lettuce is my ride-or-die for its delicate, slightly sweet leaves that cup the salad perfectly. Romaine works great too—just use the crisp inner ribs as natural spoons. Iceberg? Too thick and watery. Save that for your burgers!

Got more questions? Slide into my DMs—I could talk about this salad all day!

Nutritional Information

Here’s the scoop on what’s in this creamy goodness (per serving, based on my exact recipe): about 220 calories, 18g fat (mostly from that luscious mayo!), 8g carbs with 2g fiber from all those fresh veggies, and 3g protein. Of course, numbers will dance a bit depending on your exact ingredients—especially if you tweak the mayo-to-yogurt ratio like I sometimes do. But one thing’s certain: every bite packs way more flavor than those numbers suggest!

Rate This Recipe

Did you whip up this creamy cucumber carrot salad? I’d love to hear how it turned out for you! Drop a note below and tell me—did you stick to my classic recipe or put your own spin on it? Maybe you added a sprinkle of paprika for smokiness or swapped in radishes for extra crunch. Your kitchen experiments inspire me too, so share away! And if you snapped a pic of those pretty lettuce cups, tag me—nothing makes me happier than seeing my recipes out in the wild making people happy.

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