I made this Creamy Everything Bagel Cucumber Salad on a sticky July evening when I needed something bright, fast, and totally refreshing. The first thing that hit me was the smell — a lemony lift folded into the warm, toasted aroma of everything bagel seasoning. The cucumbers were so cold and crisp that each slice made a satisfying little crackle as I tossed them with the dressing. It’s one of those recipes I come back to when I want something that feels special but takes almost no time or fuss.
Everything bagel seasoning is that brilliant mix of toasted sesame, poppy seeds, dried onion, dried garlic, and coarse salt — the same spice blend you’d find on your favorite bagel. It brings savory, toasty notes that contrast beautifully with the cool, watery crunch of cucumber and the tang of sour cream and lemon. The result is bright, creamy, and a little bit crunchy — perfect as a side dish, picnic staple, or light lunch.
Ingredients Overview
- Cucumbers – the star for cool, hydrating crunch. I like Persian cucumbers for their thin skins and small seeds, which keep the salad crisp without extra prep.
- Full-fat sour cream – gives the dressing a silky, tangy base that clings to cucumber slices and carries the seasoning.
- Lemon juice – brightens the dressing and keeps the flavors lively; a little acid goes a long way.
- Everything bagel seasoning – the flavor hook: savory, toasty, garlicky, and slightly salty for contrast.
- Scallions – add an oniony snap without the bite of raw red onion; they soften slightly but keep a fresh edge.
- Red onion – optional, adds a sharp, crunchy note; I slice it paper-thin so it mingles without overpowering.
- Fresh dill – bright, aromatic herbal lift; pairs naturally with cucumber and lemon.
- Capers – a salty, briny pop that echoes the seasoning and adds depth to each bite.
- Kosher salt & black pepper – essential for seasoning; salt brings out sweetness and pepper adds a gentle heat.
- Optional garnishes – extra everything bagel seasoning or a lemon wedge to serve alongside.
For another delightful way to enjoy cucumbers, try our Refreshing Cucumber Dill Chicken Salad.
If you love creamy textures, you might also enjoy our Creamy Cucumber Salad as a tasty variation.
Step-by-Step Preparation Instructions
Below is the tested recipe I used. I’ve made this dozens of times and kept the proportions the same because they strike a balance between creaminess, tang, and crunch. This yields about 4 servings and takes roughly 10 minutes from start to finish.
- Yield: 4 servings
- Prep time: 10 minutes
- Ingredients (exact, for accuracy):
- 3/4 cup full fat sour cream
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoons everything bagel seasoning, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large Persian cucumber or 5 to 6 small ones, cut into 1/4-inch slices (about 5 cups)
- 4 scallions, ends trimmed and thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup chopped fresh dill
- 1/4 cup capers, drained and rinsed
- Make the dressing. In a small bowl whisk together the sour cream, lemon juice, and 1 tablespoon of the everything bagel seasoning. Taste and add kosher salt and fresh cracked black pepper as needed. If the mixture seems too thick, a teaspoon of cold water loosens it without thinning the flavor. When I first mixed mine it seemed a touch heavy on the sour cream; adding a splash of lemon brightened it immediately.
- Prep the vegetables. Thinly slice the cucumbers — about 1/4-inch is perfect. You want slices that are substantial enough to hold the dressing but thin enough to be fork-friendly. If your cucumbers are larger or seedy, I peel and spoon out seeds first. Slice the scallions thinly on the bias and shave the red onion as thin as you can; I use a mandoline at level 2 but a sharp knife works fine if you’re careful. As you slice the cucumber you’ll hear a crisp snap — that’s a good sign they’re fresh.
- Toss the base. In a large bowl combine the cucumber slices, scallions, red onion, capers, and chopped dill. Sprinkle over the remaining tablespoon of everything bagel seasoning — I deliberately keep one tablespoon out of the dressing so you get a bit of crunchy seasoning in the salad itself.
- Combine and finish. Pour the dressing over the cucumber mixture and gently toss until every slice is lightly coated. The dressing should cling and leave a soft sheen — not pool in the bottom. Taste and adjust: if it tastes flat, add a pinch more salt; if it needs brightness, a squeeze more lemon. If it’s too salty (capsers + seasoning can do that), dash in a little more sour cream or a tablespoon of plain yogurt to tame the salt without losing texture.
- Serve right away. This salad is best eaten immediately while the cucumbers are at their crispiest. It will keep in the fridge for up to 2 days, but expect the cucumbers to soften and the dressing to thicken slightly after chilling.
Cook’s notes: when I tested the recipe, I left it in the fridge for a few hours and the everything bagel seasoning softened; the flavor was still great but I missed the tiny crunch. If you’re making this ahead for a party, toss the cucumbers with the dry tablespoon of seasoning and keep the dressing separate until you’re about to serve.
Nutritional Benefits of Ingredients
This salad manages to feel indulgent while still being light. Per the recipe yields, it’s about 133 calories per serving with roughly 9 g fat, 13 g carbohydrates, and 3 g protein. Here’s what the main ingredients contribute nutritionally:
- Cucumbers – mostly water, cucumbers hydrate and provide a crisp, low-calorie base. They’re low in calories and a source of potassium and vitamin K. The high water content makes this salad feel filling without heaviness.
- Full-fat sour cream – supplies creaminess and a modest amount of protein and calcium. Using full-fat gives a silky mouthfeel; if you choose low-fat alternatives, the texture will be thinner unless you adjust with a thickener like Greek yogurt.
- Lemon – ultralow in calories but adds vitamin C and helps with iron absorption when eaten alongside other foods.
- Everything bagel seasoning – primarily seeds and dried aromatics, it adds negligible calories but big flavor; sesame seeds contribute a small amount of healthy fats and minerals.
- Capers – low-calorie flavor bombs that add sodium and a tangy, briny element; rinse them if you want to cut some salt.
Overall, this salad is a smart choice if you want something light but satisfying. The fat from the sour cream helps with satiety and flavor carry, while the cucumbers provide volume without many calories.
Variations for Dietary Restrictions
I’ve adapted this recipe for different needs many times. Here’s what works and what to watch for:
- Vegan – swap in a plant-based cream cheese or a thick cashew yogurt for the sour cream. The texture is slightly different — less tang from dairy — so add an extra squeeze of lemon or a teaspoon of apple cider vinegar to mimic that brightness.
- Low-fat – use low-fat sour cream or plain Greek yogurt. Greek yogurt adds protein and a tangy flavor, but it can be thinner; strain yogurt in a cheesecloth for 30–60 minutes to thicken it if you want the same cling.
- Lower-sodium – reduce or omit the capers and trim the everything bagel seasoning to taste, or buy a low-sodium seasoning blend. Taste as you go — the capers can be surprisingly salty.
- Gluten-free – most everything bagel seasonings are gluten-free, but always check labels (some blends may use malted ingredients). Use certified gluten-free seasoning if needed.
- Make it crunchier – add a handful of sliced almonds or toasted sunflower seeds just before serving. They echo the toasty notes of the seasoning and add satisfying texture.
Pairing Suggestions for Main Dishes
This salad’s bright tang and creamy texture make it an excellent partner for simply prepared proteins. Think of it as a palate-cleansing side that tempers richer mains or complements grilled flavors.
- Grilled chicken – a simple lemon-herb chicken breast matches the salad’s brightness and keeps the meal light.
- Seared or baked fish – especially salmon or halibut; the dill and lemon in the salad pair naturally with fish.
- Vegetarian proteins – pan-fried tofu or a chickpea bake; the cucumber salad brings freshness and balances denser vegetarian mains.
- Sandwich side – serve alongside smoked salmon bagels or toasted seasonal sandwiches for a cool contrast.
This salad pairs beautifully with a variety of main dishes, such as our Lemon Dill Potato Salad.
For a delightful side, consider serving it with Savory Garlic Mushrooms.
Tips for Choosing & Preparing Cucumbers
Choosing the right cucumber makes all the difference. Here are practical tips I use every time I make this salad:
- Variety matters. Persian and English cucumbers have thinner skins and smaller seeds, so they’re ideal raw. Regular garden cucumbers are fine, but I peel and seed them first.
- Check for firmness. Press gently on the cucumber — it should be firm with no soft spots. Softness indicates age or water loss and won’t give you that crisp bite.
- Slice thin and even. Aim for about 1/4-inch slices. If slices are inconsistent, some will go soggy faster; even slices ensure uniform dressing coverage and texture.
- Remove excess water if needed. For extra-crisp results, salt the cucumber slices lightly and let them sit in a colander for 10–15 minutes, then pat dry. This draws out excess moisture, which is helpful if you’ll be storing the salad or serving it over soft grains that could get soggy.
- Minimize bitterness. A quick taste of a raw cucumber will tell you if it’s bitter. If it is, peeling and seeding remove most of the bitter components.
User Testimonials & Favorite Variations
I asked a handful of friends and readers who’ve tried the recipe to send back quick notes — here are the most common reactions and favorite tweaks I heard often:
- “So easy and addictive — I doubled the capers and left out the onion.” — Jenna, Portland.
- “Used vegan cream cheese and it was still creamy and bright. I added smoked paprika for a smoky twist.” — Marcus, Austin.
- “I make this for BBQs and people keep asking for the recipe. I toast extra sesame seeds and sprinkle them on just before serving.” — Priya, New York.
- “I swapped Greek yogurt for sour cream and added chopped mint — very refreshing.” — Emily, London.
Readers’ favorite variations often lean toward spice, crunch, or herb swaps — dill is classic, but mint and tarragon both work well if you want a different herbal profile.
Conclusion and Serving Suggestions
In short: this Creamy Everything Bagel Cucumber Salad is fast to make, refreshing, and flexible. Expect crisp cucumber slices, a creamy, tangy dressing, and the toasty, garlicky pop of everything bagel seasoning. Serve it the day you make it for the best texture. It shines at summer picnics, as a crunchy side at weeknight dinners, or tucked into a light lunch with a piece of grilled fish.
Storage & leftovers: keep the salad in an airtight container in the refrigerator for up to 2 days. Notes from my testing: after about a day the cucumbers lose a bit of their initial snap and the dressing becomes thicker; stirring in a tablespoon of water or fresh lemon juice refreshes the texture.
Make-ahead tip: if you want to prep ahead, slice the cucumbers and store them separately in a towel-lined container to absorb excess moisture, and keep the dressing chilled. Dress and serve within a few hours for best crunch.
FAQ
Is everything bagel seasoning good on cucumbers?
Absolutely! Everything bagel seasoning adds a delightful savory flavor that complements the cool, crunchy texture of cucumbers, making for a refreshing salad.
Can I use a different type of cucumber for this salad?
Yes! While Persian cucumbers are ideal, you can also use English cucumbers or other varieties. Just make sure to slice them thinly for the best texture.
How long can I store the creamy everything bagel cucumber salad?
The salad is best enjoyed fresh, but it can be stored in the refrigerator for about 2 days. Just keep it in an airtight container!
Can I make this salad vegan?
Yes! You can substitute the sour cream with a plant-based cream cheese or yogurt alternative to make it vegan-friendly.
What main dishes pair well with this salad?
This salad pairs wonderfully with grilled chicken, fish, or even vegetarian proteins like tofu. Its refreshing flavors enhance a variety of main dishes!
Creamy Everything Bagel Cucumber Salad
Ingredients
Method
- In a small bowl, mix the sour cream, lemon juice, and 1 tablespoon everything bagel seasoning. Season to taste with salt and black pepper. Stir and set aside.
- In a large bowl, add the cucumbers, scallions, onion, capers, dill, and remaining 1 tablespoon everything bagel seasoning—this seasoning stays crunchier than the seasoning in the dressing, which I love.
- Add the dressing and mix to combine. Serve immediately. The salad is best eaten right away, but it will stay fresh for about 2 days refrigerated.