Table of Contents
German Cucumber Salad, or Gurkensalat, is the cool, creamy, and tangy side dish that every summer barbecue needs. It features paper-thin cucumber slices marinated in a simple dressing of sour cream, vinegar, fresh dill, and a hint of sugar to balance the tang.
German Cucumber Salad
There are some salads that play a supporting role, and then there are salads that steal the show because they are just that refreshing. German Cucumber Salad is definitely the latter. It’s light, crisp, and has that perfect balance of creamy richness and zesty bite that cuts through heavier grilled meats like sausages, pork chops, or burgers.
The secret to this dish isn’t a long list of ingredients—it’s patience. Slicing the cucumbers paper-thin allows them to soften slightly and drink up the dressing, transforming them from crunchy raw veggies into tender, flavorful ribbons. Whether you make it with a creamy sour cream base or a lighter vinegar-oil dressing, it’s a classic that tastes like a summer breeze in a bowl.
If you love easy vegetable sides that improve as they sit in the fridge, this one is for you. It’s a vegetable salad (dish type: side dish), featuring English cucumbers, fresh dill, onions, and a tangy sour cream dressing, best served chilled on a hot day.
Let’s get started.
Why You’ll Love This Recipe
German Cucumber Salad is effortless but elegant, making it perfect for both weeknight dinners and potlucks.
- Only 15 minutes of prep: Just slice, whisk, and toss. The fridge does the rest of the work.
- Refreshing flavor profile: The cool cucumbers and tangy dill dressing are the perfect antidote to summer heat.
- Budget-friendly: It uses humble, affordable ingredients like cucumbers, onions, and sour cream.
- Make-ahead magic: Unlike lettuce salads that wilt, this one actually tastes better after hanging out in the fridge for a few hours.
- Versatile pairing: It goes with everything from Schnitzel and grilled fish to spicy barbecue wings.
Ingredients
A few fresh ingredients are all you need to create this classic side dish.
Image alt text suggestions
- “Bowl of creamy German Cucumber Salad with fresh dill garnish”
- “Slicing cucumbers paper-thin on a mandoline for Gurkensalat”
- “Close-up of cucumber slices coated in creamy dill dressing”
Step-by-Step Instructions
The key to authentic texture is slicing the cucumbers as thinly as possible.
Prep the cucumbers. Wash the cucumbers. You can peel them completely, leave strips of skin for color, or leave the skin on (if using English cucumbers). Using a mandoline slicer or a very sharp knife, slice them into paper-thin rounds (about 1/8 inch or thinner).
Tip: If you don’t have a mandoline, the slicing side of a box grater works in a pinch.
Prep the onions. If using red onion, peel and slice it just as thinly as the cucumbers.
Tip: Soaking the sliced onions in cold water for 10 minutes can tame their raw bite.
Make the dressing. In a large mixing bowl, whisk together the sour cream, vinegar, sugar, chopped dill, salt, pepper, and minced garlic (if using). Taste and adjust—it should be tangy, slightly sweet, and creamy.
Tip: Make the dressing directly in the bowl you plan to serve in to save dishes.
Combine. Add the sliced cucumbers and onions to the bowl with the dressing. Toss gently until every slice is coated.
Tip: Use your hands or tongs to separate the cucumber slices so they don’t stick together in clumps.
Chill. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2-4 hours.
Tip: As it sits, the cucumbers will release water, thinning the dressing into a delicious, milky sauce.
Serve. Give the salad a final toss before serving. Garnish with a little extra fresh dill or paprika if you like.
Tips for Success
These small details ensure your Gurkensalat has the perfect texture and flavor balance.
- Slice thin: Thick chunks of cucumber won’t absorb the dressing properly. You want delicate ribbons that drape over your fork.
- Don’t fear the liquid: It’s normal for the salad to become watery as it sits. That liquid is full of flavor! Some people even drink it.
- Sweating the cucumbers (Optional): If you prefer a thicker, less watery dressing, toss the sliced cucumbers with salt first and let them drain in a colander for 30 minutes. Squeeze out excess water before adding the dressing.
- Use fresh herbs: While dried dill works in a pinch, fresh dill provides that bright, grassy flavor that makes this salad sing.
- Balance the sweet and sour: Taste your dressing before adding the cukes. It should taste slightly too strong, as the water from the cucumbers will dilute it.
Variations & Substitutions
German Cucumber Salad varies by region and household. Here are a few ways to make it your own.
Southern German Style (Oil & Vinegar)
Skip the sour cream entirely. Make a vinaigrette with vegetable oil, vinegar, sugar, salt, and dill for a lighter, clear dressing.
Yogurt Swap
For a lighter creamy version, swap the sour cream for plain Greek yogurt. It adds extra protein and tang.
Spicy Kick
Add a pinch of cayenne pepper or a dash of hot paprika to the dressing for a subtle heat that contrasts with the cool cucumbers.
Radish Crunch
Thinly slice a few radishes and toss them in for extra color and a peppery crunch.
What to Serve With It
This salad is the ultimate sidekick for hearty mains.
- Schnitzel: The classic pairing! The cool salad cuts through the fried breading perfectly.
- Grilled Sausages (Bratwurst): A must-have for any German-inspired barbecue.
- Roast Chicken: A light side that balances a heavy Sunday roast.
- Spicy Wings: The creamy cucumbers act like a cooling dip for your palate.
- Fish: It’s delicious alongside pan-seared or grilled white fish like cod or tilapia.
Storage & Reheating
This salad is best eaten within 24 hours, as the cucumbers continue to soften.
- Fridge: Store in an airtight container for up to 1-2 days. Stir well before serving.
- Freezer: Do not freeze. Cucumbers have high water content and will turn into mush when thawed.
- Leftover Tip: If you have leftovers, drain the liquid and put the cucumbers on a sandwich or burger for a creamy, crunchy topping.
Nutrition Facts
Nutrition is light and healthy. Estimates are per serving (approx. 1/2 cup).
| Nutrition (est.) | Amount |
|---|---|
| Calories | 45 |
| Protein | 1 g |
| Carbs | 4 g |
| Fat | 3 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 150 mg |
Diet notes: This recipe is gluten-free and vegetarian. Use dairy-free sour cream to make it vegan.
Common Mistakes to Avoid
Even simple salads have pitfalls.
- Slicing too thick: Thick slices taste like raw cucumber with dip on top, rather than a cohesive salad.
- Using waxy cucumbers: If using standard garden cucumbers with thick, waxy skins, you must peel them, or the texture will be tough.
- Serving immediately: It needs time to marinate. If you rush it, the flavors won’t meld.
- Over-salting: Remember that salt draws out water, concentrating the flavor. Start with less; you can always add more later.
FAQ
Can I make this ahead of time?
Yes! In fact, it’s better if you do. Making it 4-6 hours in advance allows the flavors to marry perfectly.
Why is my salad so watery?
Cucumbers are over 90% water. As they sit in salt and vinegar, they release that water. It’s part of the authentic dish! If you hate it, salt and drain the cucumbers first.
Can I use vinegar other than white vinegar?
Yes. Apple cider vinegar gives a nice fruity tang, and white wine vinegar works well too. Avoid dark vinegars like balsamic, which will turn the salad brown.
Do I have to use sugar?
It’s highly recommended to use at least a pinch to balance the acidity of the vinegar, but you can leave it out or use a sweetener substitute if you are strictly sugar-free.
What is English cucumber?
It’s the long, thin cucumber often sold wrapped in plastic. It has thinner skin and tiny seeds, so it’s less bitter and doesn’t need peeling.
Conclusion
If you want a side dish that feels like a cool breeze on a hot day, this German Cucumber Salad is it. It’s creamy, crunchy, tangy, and incredibly refreshing.
Whip up a bowl for your next cookout and watch it disappear. If you loved this, try my Creamy Potato Salad next for another classic side, or serve it with my Cheesy French Onion Meatball Subs Recipe for a complete meal
Delicious Tasty German Cucumber Salad for Summer Vibes
A delightful and refreshing German cucumber salad that perfectly captures the essence of summer with crisp cucumbers, tangy vinegar dressing, and fresh dill.
Ingredients
- 2 large cucumbers, peeled and thinly sliced
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 2 tablespoons fresh dill, chopped
- 1/2 red onion, thinly sliced
- Salt, to taste
- Black pepper, to taste
Directions
-
In a large mixing bowl, combine the sliced cucumbers and red onions.
-
In a separate small bowl, whisk together the white vinegar, sugar, salt, and pepper until the sugar is dissolved.
-
Pour the dressing over the cucumbers and onions and toss gently to coat evenly.
-
Sprinkle fresh dill over the salad and toss again to incorporate.
-
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
-
Before serving, give the salad a final toss and adjust the seasoning if necessary.
