If ever there was a dish that captures summer in a bowl, it’s the German Creamy Cucumber Salad. Cool, crisp cucumbers swirled with a luscious sour cream dressing, flecked with dill and a touch of tangy sweetness, make every bite refreshing and addictive. This classic German side, known as Gurkensalat, is an effortlessly simple recipe that brings bold flavor to any table — and trust me, once you try it, you’ll want to make it part of every picnic, barbecue, or weeknight dinner!
Ingredients You’ll Need
The beauty of German Creamy Cucumber Salad lies in its fresh, straightforward ingredients. Each component plays a vital role, from adding subtle sweetness and tang to providing just the right crunch. Here’s what you’ll need (and why you need it):
- 2 large cucumbers: For maximum crunch and juiciness, choose firm cucumbers; English cucumbers work best for their fewer seeds and mild skin.
- ½ teaspoon salt: Essential for drawing out the extra moisture from cucumbers, ensuring your salad stays creamy and never watery.
- ½ cup sour cream: This is the heart of the creamy dressing; it adds tang and luxuriousness to every slice.
- 1 tablespoon white vinegar: The zip in the dressing, vinegar brightens and balances the richness of the sour cream.
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill): Dill brings that herbal, unmistakably German flair; fresh is lovely, but dried works great too.
- 1 teaspoon sugar: Just a pinch mellows out the acidity and enhances the natural sweetness of the cucumbers.
- ¼ teaspoon black pepper: For an earthy, gentle heat that perks up the entire salad.
- ¼ small red onion, very thinly sliced (optional): Adds color and a subtle bite; use sparingly so it doesn’t overpower the cucumbers.
How to Make German Creamy Cucumber Salad
Step 1: Prep the Cucumbers
Start by giving your cucumbers a good scrub, then slice them as thinly as possible for the perfect texture in your German Creamy Cucumber Salad. Lay the slices in a colander, sprinkle with salt, and toss to coat. This simple trick draws out moisture, which is key to preventing a soggy salad and keeping your cucumbers satisfyingly crisp.
Step 2: Let the Cucumbers Drain
Let the salted cucumbers sit for 20 to 30 minutes. While they rest, they’ll release a surprising amount of water, ensuring your dressing clings beautifully later. Afterward, pat or gently squeeze them with a clean kitchen towel or paper towels—don’t skip this step, or you’ll end up with a watered-down salad.
Step 3: Whisk the Creamy Dressing
In a medium-sized bowl, whisk together the sour cream, white vinegar, dill, sugar, and black pepper until smooth and creamy. If you love a little zing, this is where you can add a splash of lemon juice for extra brightness or substitute yogurt for a slightly lighter version. Add the red onion if you’re using it, blending it into the dressing so every forkful is balanced and flavorful.
Step 4: Combine and Toss
Once your cucumbers are fully drained, add them to the bowl with the dressing. Gently toss everything until each cucumber slice is lavishly coated. Don’t stir too vigorously—cucumbers are delicate and you want those glorious rounds to stay intact!
Step 5: Chill and Serve
Cover the bowl and refrigerate your German Creamy Cucumber Salad for at least 30 minutes. This little rest allows all the flavors to meld and deepen. Serve it straight from the fridge, cold and refreshing, for a truly authentic taste.
How to Serve German Creamy Cucumber Salad
Garnishes
A generous sprinkle of fresh dill or finely chopped chives is the perfect finish. If you want a little extra color, a few jewel-like slices of red onion on top also look lovely and inviting. Serve in a pretty bowl or piled onto a platter for that farmhouse feel.
Side Dishes
This salad is a natural pairing for all things hearty and savory—think schnitzel, grilled bratwurst, or roasted meats. The creamy tang helps cut through rich flavors, making German Creamy Cucumber Salad the ultimate refresher alongside traditional German fare and summer barbecue classics.
Creative Ways to Present
Spoon German Creamy Cucumber Salad into small glasses for a picnic-friendly starter, or layer it with slices of smoked salmon for an elegant appetizer. Try tucking a scoop into sandwiches, or serve it in lettuce cups for a crisp, handheld side at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover German Creamy Cucumber Salad will keep beautifully in the fridge for up to two days in an airtight container. The flavors actually intensify and meld the longer the salad rests, making it ideal for meal prep or potluck offerings.
Freezing
Because cucumbers release even more water once frozen and thawed, freezing is not recommended for this salad. The creamy dressing can separate and the texture of the cucumbers will become mushy, so making a fresh batch is always best.
Reheating
No reheating is necessary—this dish is meant to be enjoyed cold, straight from the fridge. If the salad has been sitting for a while, just give it a gentle stir to redistribute the dressing before serving.
FAQs
Can I use yogurt instead of sour cream?
Absolutely! Plain whole milk yogurt makes a tangy, lighter substitute for sour cream in German Creamy Cucumber Salad. Greek yogurt will give you luxurious creaminess as well.
Do I really need to salt and drain the cucumbers?
Yes, salting and draining is what keeps the salad crisp and prevents that lovely creamy dressing from turning watery. It’s a vital (and quick) step for the best texture.
What kind of cucumbers are best?
English cucumbers are a favorite because they’re nearly seedless and have thin, tender skin, but any firm cucumber will do. If you use garden cucumbers, consider peeling and removing seeds for the best result.
Can I make German Creamy Cucumber Salad vegan?
Definitely! Use a thick, unsweetened plant-based yogurt or vegan sour cream for the dressing, and you can enjoy this refreshing salad completely dairy-free.
How long can I let the salad chill before serving?
For maximum flavor blending, let the salad chill for at least 30 minutes. If you have more time, up to 4 hours is perfect. Just give it a quick stir before serving if any liquid separates.
Final Thoughts
If you’re looking for a new go-to that everyone will love, German Creamy Cucumber Salad is destined to become a staple on your table. The contrast of crisp veggies and a tangy, herby dressing is pure magic—give it a try and let this cool classic charm its way into your favorites too!
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German Creamy Cucumber Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This German Creamy Cucumber Salad is a refreshing and tangy side dish that pairs perfectly with hearty German mains. Made with thinly sliced cucumbers in a creamy dill dressing, it’s a classic recipe that’s easy to prepare and bursting with flavor.
Ingredients
Cucumbers:
- 2 large cucumbers, thinly sliced
Dressing:
- ½ teaspoon salt
- ½ cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- ¼ teaspoon black pepper
- ¼ small red onion, very thinly sliced (optional)
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, toss to coat, and let sit for 20–30 minutes. Gently squeeze or pat dry with a towel.
- Make Dressing: In a bowl, whisk together sour cream, vinegar, dill, sugar, and pepper. Add red onion if using. Mix in drained cucumbers.
- Chill and Serve: Refrigerate for at least 30 minutes before serving. Enjoy chilled.
Notes
- English cucumbers work best for fewer seeds and less water content.
- For a tangier version, add lemon juice or use yogurt instead of sour cream.
- This salad complements schnitzel, bratwurst, or roasted meats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
