A Fresh, Colorful, and Irresistibly Creamy Side Dish
When you need a quick side dish that’s refreshing, vibrant, and packed with texture, this Creamy Vegetable Salad is the perfect choice. It combines crisp fresh vegetables with a smooth, tangy dressing that ties everything together beautifully. Whether you’re serving it alongside grilled chicken, roasted meat, or enjoying it as a light lunch, this salad always delivers.
It’s simple, customizable, and comes together in minutes — ideal for busy days or when you want something healthy yet satisfying.
Why You’ll Love This Salad
- Crisp, crunchy vegetables
- Creamy, tangy homemade dressing
- Quick and easy to prepare
- Perfect for meal prep
- Naturally refreshing and colorful
Ingredients
For the Salad:
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded carrots
- 1 cup bell peppers (any color), diced
- ½ cup red onion, finely chopped
- 1 cup sweet corn (fresh or canned, drained)
- ½ cup green peas (optional)
- 2 tablespoons fresh parsley or dill, chopped
For the Creamy Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables
Wash and chop all vegetables into bite-sized pieces. Pat dry to avoid excess moisture in the salad. - Make the Dressing
In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, mustard, garlic powder, salt, and pepper until smooth and creamy. - Combine
In a large mixing bowl, add the chopped vegetables. Pour the dressing over the top and gently toss until everything is evenly coated. - Chill
Refrigerate for at least 30 minutes before serving to allow the flavors to blend. - Serve & Enjoy
Garnish with extra herbs if desired and serve chilled.
Tips for the Best Creamy Vegetable Salad
- For extra crunch, add chopped celery or shredded cabbage.
- For a protein boost, mix in diced boiled eggs or grilled chicken.
- Want it lighter? Use all Greek yogurt instead of mayonnaise.
- Add shredded cheese for a richer variation.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Stir before serving as the dressing may slightly settle.
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