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.
Notes
Use English or Persian cucumbers for the best texture—no peeling needed.
Salting the cucumbers helps keep the salad creamy instead of watery.
This salad tastes better after chilling, so make it ahead if possible.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cucumber salad, Gurkensalat, creamy cucumber salad