Chilled Cucumber Salad with Evaporated Milk

Finding a refreshing side dish that works for both casual dinners and summer gatherings can feel like a real challenge. Between juggling work deadlines and family commitments, most of us don’t have time to spend hours in the kitchen preparing complicated salads that might not even appeal to everyone at the table.

That’s where this cucumber salad with evaporated milk comes in: it’s cool and creamy, takes just minutes to put together, and uses simple ingredients you probably already have in your kitchen. Plus, it’s the kind of recipe that even picky eaters tend to enjoy.

What Kind of Cucumber Should I Use?

For this creamy cucumber salad, regular slicing cucumbers from the grocery store work perfectly fine, but English cucumbers (also called hothouse cucumbers) are even better since they have fewer seeds and a thinner skin. If you’re using regular cucumbers, you might want to remove the seeds if they’re large, as this prevents your salad from getting too watery. Persian cucumbers are another great option – they’re smaller and sweeter, with barely any seeds at all. Just remember that no matter which type you choose, look for firm cucumbers without any soft spots or yellowing, and try to slice them as thin as possible for the best texture in your salad.

Options for Substitutions

This creamy cucumber salad is pretty adaptable – here are some easy swaps you can try:

• Evaporated milk: If you’re out of evaporated milk, you can use half-and-half or whole milk. Just keep in mind the dressing won’t be quite as rich. For a dairy-free version, try coconut milk.
• Mayo: You can swap the mayo with Greek yogurt or sour cream for a tangier taste. For a lighter version, try using half mayo and half Greek yogurt.
• Green onions: Red onions (finely diced) or chives work great as alternatives. If using red onions, soak them in cold water for 10 minutes first to mellow their sharp taste.
• Vinegar: Any light-colored vinegar works here – try rice vinegar, white wine vinegar, or apple cider vinegar. Each will give a slightly different but good flavor.
• Sugar: Feel free to use honey or agave nectar instead. Start with 3 tablespoons since they’re a bit sweeter than regular sugar, and adjust to taste.
• Garlic salt and onion salt: You can use regular salt plus a pinch of garlic powder and onion powder instead. This gives you more control over the saltiness.

Watch Out for These Mistakes While Making

The biggest challenge when making cucumber salad is dealing with excess moisture – to avoid a watery dressing, make sure to salt your sliced cucumbers and let them drain in a colander for at least 30 minutes, then pat them dry with paper towels.

When mixing the dressing, a common mistake is adding all ingredients at once – instead, gradually whisk the evaporated milk into the mayo first, then slowly incorporate the vinegar to prevent the dressing from curdling or becoming lumpy.

For the crispiest texture, don’t slice your cucumbers too thick (aim for about 1/8 inch) and avoid making this salad too far in advance, as the cucumbers will continue to release water over time – if you need to prep ahead, keep the dressing and vegetables separate until about an hour before serving.

To maintain the best flavor balance, taste and adjust the seasoning just before serving, as the cucumbers tend to absorb salt over time, and give everything a gentle toss to redistribute the dressing.

What to Serve With Cucumber Salad?

This creamy cucumber salad makes a perfect side dish for summer cookouts and barbecues! The cool, tangy flavors pair really well with grilled meats like hamburgers, hot dogs, or chicken – the refreshing cucumbers help balance out those rich, smoky flavors. For a lighter meal, serve it alongside some grilled fish or shrimp skewers. Since this salad already has a creamy dressing, it works great with simple main dishes that don’t have heavy sauces, and it’s especially good with spicy foods since the dairy helps cool things down.

Storage Instructions

Keep Fresh: This creamy cucumber salad needs to be kept cold! Pop it in an airtight container in the fridge, where it’ll stay good for about 2-3 days. Just know that the cucumbers might release some extra liquid over time – that’s totally normal!

Make Ahead: If you want to prep this salad in advance, I’d suggest mixing the dressing (mayo, evaporated milk, vinegar, and seasonings) separately and storing it in a jar. Slice the cucumbers and keep them in another container. When you’re ready to serve, just combine everything – this way, your cucumbers stay crisp and fresh!

Before Serving: Give your salad a good stir before serving, as the dressing might settle at the bottom. If you notice extra liquid, you can drain some off or just serve with a slotted spoon. The flavors actually get better after a few hours in the fridge!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	70-180 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 5-8 g
• Fat: 70-80 g
• Carbohydrates: 40-50 g

Ingredients

For the vegetables:

• 5 cucumbers (peeled and thinly sliced)
• 1 bunch green onions (thinly sliced)

For the dressing:

• 2 drops hot sauce
• 1/4 tsp garlic salt
• 1/4 cup evaporated milk
• 1/4 cup granulated sugar
• 1/4 tsp onion salt
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 cup mayonnaise (I prefer Hellmann’s Mayonnaise for this recipe)
• 1/4 cup white vinegar
• 1 tsp parsley flakes
• 1 tsp salt

Step 1: Prepare and Combine the Vegetables

Start by placing sliced cucumbers and chopped green onions into a large bowl.

Mix them together until evenly combined.

Cover the bowl with a lid or plastic wrap and let the mixture stand at room temperature for 1 hour.

This allows the vegetables to soften and meld their flavors slightly.

Step 2: Prepare the Dressing

While the cucumber and green onion mixture is standing, combine all the remaining ingredients in a separate bowl.

These ingredients typically include vinegar, sugar, salt, and any herbs or spices you prefer.

Whisk them together until the sugar and salt are completely dissolved, ensuring that the dressing is well mixed.

Step 3: Combine and Refrigerate

After the cucumbers and green onions have stood for 1 hour, pour the prepared dressing over the mixture in the large bowl.

Mix everything together thoroughly so that the vegetables are well coated with the dressing.

Cover the bowl again and place it in the refrigerator to chill for several hours, allowing the flavors to fully develop and the salad to become refreshing and flavorful.

Step 4: Serve

Once adequately refrigerated, give the cucumber salad a final stir and serve it chilled.

This salad is a crisp and flavorful addition to any meal, perfect for a light snack or as a side dish to complement your main course.