This German Cucumber Salad is a refreshing and tangy side dish that’s perfect for summer barbecues, picnics, or any occasion. Thinly sliced cucumbers and red onions are tossed in a creamy dill dressing and chilled to perfection. It’s a simple yet flavorful salad that’s sure to be a hit with everyone.
Why You’ll Love This Recipe
- Refreshing and Tangy: The combination of cucumbers, red onions, and dill dressing creates a refreshing and tangy flavor profile.
- Easy to Make: With just a few simple ingredients and easy-to-follow instructions, this recipe is a breeze to prepare.
- Make-Ahead Friendly: This salad can be made ahead of time and chilled for several hours or overnight, making it perfect for entertaining.
Ingredients
Here’s what you’ll need to make this delicious German Cucumber Salad:
- English cucumbers: Thinly sliced, for a crisp and refreshing texture.
- Red onion: Thinly sliced, for a mild onion flavor.
- Sour cream: Creates a creamy and tangy dressing.
- Minced fresh dill: Adds a fresh and herbaceous flavor.
- Minced fresh parsley: Adds a touch of freshness.
- Distilled white vinegar: Adds a tangy kick.
- Granulated sugar: Balances the tanginess with a touch of sweetness.
- Salt: To taste.
- Ground black pepper: To taste.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make German Cucumber Salad
Step 1: Prepare the Vegetables
- Slice the English cucumbers and red onion to ⅛-inch thickness using a mandoline.
- Add the sliced cucumbers and red onion to a large bowl.
Step 2: Make the Dressing
- In a medium bowl, whisk together the sour cream, minced fresh dill, minced fresh parsley, distilled white vinegar, granulated sugar, salt, and ground black pepper.
Step 3: Combine and Chill
- Pour the sour cream mixture over the cucumbers and toss until evenly combined.
- Cover the bowl and let it chill for at least several hours, or overnight, before serving.
Pro Tips for Making the Recipe
- Use English Cucumbers: English cucumbers have fewer seeds and a thinner skin than regular cucumbers, making them ideal for this salad.
- Slice the Vegetables Thinly: Thinly sliced cucumbers and red onions will absorb the dressing better and have a more delicate texture.
- Chill the Salad Thoroughly: Chilling the salad for several hours or overnight will allow the flavors to meld and the cucumbers to soften slightly.
How to Serve
- Side Dish: This German Cucumber Salad is a perfect side dish for grilled meats, chicken, or fish.
- Appetizer: Serve it as a refreshing appetizer at parties or gatherings.
- Sandwich Topping: Use it as a topping for sandwiches or burgers.
Make Ahead and Storage
Storing Leftovers
Store leftover German Cucumber Salad in an airtight container in the refrigerator for up to 3 days.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but you may want to peel them and remove the seeds before slicing.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or white wine vinegar instead of distilled white vinegar.
Can I add other ingredients to the salad?
Yes, you can add other ingredients, such as chopped tomatoes, bell peppers, or radishes.
How can I make this salad healthier?
Use low-fat sour cream or Greek yogurt instead of regular sour cream. You can also reduce the amount of sugar or use a sugar substitute.
PrintGerman Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Cold Salad
- Cuisine: German
Description
This refreshing German Cucumber Salad, or Gurkensalat, is a creamy and tangy side dish perfect for summer gatherings. Thinly sliced cucumbers and red onions are tossed in a flavorful sour cream dressing with dill, parsley, and a touch of sweetness.
Ingredients
- 2 English cucumbers
- 1/2 cup red onion, thinly sliced (about 1/2 medium onion)
- 1/2 cup sour cream
- 1 tablespoon minced fresh dill
- 1 teaspoon minced fresh parsley
- 2 tablespoons distilled white vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
1. Slice Vegetables: Thinly slice the cucumbers and red onion to ⅛-inch thickness using a mandoline or a sharp knife. Place them in a large bowl.
2. Prepare Dressing: In a medium bowl, whisk together the sour cream, minced dill, minced parsley, distilled white vinegar, granulated sugar, salt, and black pepper.
3. Combine and Chill: Pour the sour cream dressing over the cucumbers and red onions. Toss until evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
4. Serve: Toss the salad again before serving.
Notes
· For a lighter version, you can substitute Greek yogurt for some or all of the sour cream.
· Adjust the sugar and vinegar to your taste preferences.
· If you do not have a mandoline, very thinly sliced cucumbers and red onions are still delicious.
· Make sure to drain any excess liquid before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg