Cucumber Dressing

This cucumber dressing has real grated cucumber and onion stirred into a creamy mayonnaise base, giving it a fresh crunch and coolness that bottled versions can’t touch. It’s thicker than a typical vinaigrette, closer to a ranch-style dip that coats greens beautifully.

The draining step is everything. Grated cucumber releases a lot of water, and if you skip the drain-and-pat-dry step, your dressing will be watery and thin within hours. Taking the time to squeeze out that excess moisture means the dressing stays thick and holds its consistency.

Worcestershire sauce adds a savory, slightly fermented depth that plays well against the cool cucumber. Combined with lemon juice and a dash of garlic powder, it keeps the dressing from tasting like plain mayo with vegetables stirred in. The sugar balances the acid, rounding everything out into a smooth, sweet-tangy profile.

Pro Tips

• Grate the cucumber on the large holes of a box grater for visible shreds, or the small holes if you want it more integrated into the dressing.
• Drain and pat dry thoroughly. Squeeze the grated cucumber in a clean kitchen towel to wring out every drop. This is the difference between a thick dressing and a soupy one.
• Chill for at least 30 minutes before serving. The flavors meld and the dressing thickens slightly as it rests in the fridge.
• Keeps well for 3 to 4 days in a covered container in the refrigerator.

Variations

• Add fresh dill for a classic cucumber-dill combination that works especially well with salmon or fish salads.
• Sour cream swap: Replace half the mayonnaise with sour cream for a tangier, lighter dressing.
• Seed the cucumber first by halving it lengthwise and scooping out the seeds with a spoon. This reduces wateriness even further.