Name: German Cucumber Salad
Prep time: 10 min
Total time: 40 min
Cuisine: German
Ingredients: 2 large English cucumbers; 1/2 small red onion, thinly sliced; 1/2 cup sour cream; 1 tablespoon white vinegar; 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill); 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Cool, crisp, and tangy, German Cucumber Salad (known as Gurkensalat) is the refreshing side dish your summer table has been craving. This classic recipe combines thinly sliced cucumbers with a creamy dill dressing for a light, yet flavorful bite that pairs beautifully with grilled meats, schnitzel, or a hearty roast.

Whether you’re planning a BBQ, potluck, or simply need a palate cleanser for a rich main course, this cucumber salad offers the perfect blend of freshness and zing. It’s incredibly easy to make, and you probably already have most of the ingredients on hand.

What Kind of Cucumbers Should I Use?

English cucumbers or Persian cucumbers work best for this salad. Their thin skin and minimal seeds make them ideal for slicing thin without peeling. If using regular cucumbers, peel them and scoop out the seeds for the best texture.

Ingredients for the German Cucumber Salad

2 large English cucumbers
1/2 small red onion, thinly sliced
1/2 cup sour cream
1 tablespoon white vinegar
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

How To Make the German Cucumber Salad

Step 1: Slice the Cucumbers

Use a mandoline or sharp knife to thinly slice the cucumbers. Place them in a colander, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture.

Step 2: Prepare the Dressing

In a mixing bowl, whisk together sour cream, vinegar, dill, sugar, and black pepper until smooth.

Step 3: Drain and Combine

Pat the cucumbers dry with a clean towel. Add them to the bowl with the dressing along with the thinly sliced onions. Toss until everything is well coated.

Step 4: Chill and Serve

Let the salad rest in the fridge for at least 30 minutes before serving. This gives the flavors time to meld beautifully.

How to Serve and Store This Salad

Serve chilled as a side dish to grilled sausages, roast pork, or schnitzel. It also pairs wonderfully with seafood or as part of a vegetarian spread.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir well before serving again, as some natural separation may occur.

Frequently Asked Questions

Can I make this ahead of time?

Yes! It’s actually best when made at least an hour in advance so the flavors can develop.

Can I use yogurt instead of sour cream?

Definitely. Greek yogurt works well and adds a bit of extra tang.

How do I keep the salad from getting watery?

Salting and draining the cucumbers before mixing helps remove excess water, keeping your salad creamy.

Is this salad keto-friendly?

Yes, it’s low in carbs and suitable for keto with no sugar or by using a keto-friendly sweetener.

Can I add garlic?

Absolutely. A small clove of minced garlic adds extra punch.

How thin should I slice the cucumbers?

As thin as possible! Paper-thin slices work best to soak up the dressing and give that delicate crunch.

Want More Salad Ideas with a Twist?

If you enjoyed this German Cucumber Salad, you’ll love trying out these other refreshing bites:

Broccoli Salad for a hearty crunch with creamy dressing.
Blueberry Peach Feta Salad if you’re into fruit-forward flavor combos.
Fresh Pickled Cucumber Salad for a tangy and sweet cucumber variation.
Mexican Zucchini and Ground Beef Skillet for a veggie-rich main course.
Oven Roasted Root Vegetables if you’re craving something warm and rustic.

📌 Save this recipe to your Pinterest salad board so you can come back to it whenever you need a refreshing side dish.

And I’d love to hear how your version turned out! Did you go heavy on the dill? Add a twist with garlic or chili flakes?

Leave a comment below or share your creations on Pinterest: Nina Dishes.

Let’s inspire each other with creative takes on classics!

German Cucumber Salad

Author: Nina Klatten
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Cool, crisp, and tangy, this German Cucumber Salad (Gurkensalat) is a creamy dill-infused side dish that’s perfect for picnics, BBQs, or weeknight dinners. It’s light, refreshing, and packed with flavor.

Ingredients

2 large English cucumbers

1/2 small red onion, thinly sliced

1/2 cup sour cream

1 tablespoon white vinegar

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Use a mandoline or sharp knife to thinly slice the cucumbers. Place them in a colander, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture.

2. In a mixing bowl, whisk together sour cream, vinegar, dill, sugar, and black pepper until smooth.

3. Pat the cucumbers dry with a clean towel. Add them to the bowl with the dressing along with the thinly sliced onions. Toss until everything is well coated.

4. Let the salad rest in the fridge for at least 30 minutes before serving to allow flavors to meld.