creamy German cucumber salad 

This creamy German cucumber salad, also known as Gurkensalat, is made with simple, fresh ingredients and comes together in under 15 minutes. It features thinly sliced cucumbers and onions dressed in a tangy, sour cream based dressing flavored with dill. It’s a refreshing side that pairs beautifully with German mains like schnitzel, rouladen, or sauerbraten. 

Full Recipe:

Ingredients 

• ⅔ cup sour cream

• 2 teaspoons granulated sugar

• 1 tablespoon white vinegar (or substitute with white wine vinegar or apple cider vinegar) 

• 2 tablespoons chopped fresh dill (or use 2 tsp dried dill if needed) 

• 2 English cucumbers, sliced thin (peeling optional; English cucumbers have softer skin and fewer seeds)

• ½ onion, sliced thin (sweet yellow or Vidalia onion is preferred) 

• Salt and freshly ground black pepper, to taste

Directions

1. In a small bowl, whisk together sour cream, sugar, white vinegar, and dill until smooth. 

2. Gently toss the dressing into a bowl containing the sliced cucumbers and onions. 

3. Season with salt and freshly ground black pepper, to taste. 

4. Chill for a couple of hours before serving for best flavor. 

Notes & Tips:

• Optional draining: If you prefer less moisture, sprinkle the sliced cucumbers with 1 teaspoon of salt and let them drain in a colander for about an hour. Pat dry with paper towels before mixing with the dressing. 

• Use a mandolin or a very sharp knife to get uniformly thin slices. 

• Serve using a slotted spoon to reduce excess liquid.

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. 

Nutrients (per serving)

• Calories: 72 kcal

• Carbohydrates: 6 g

• Protein: 1 g

• Fat: 5 g

  • Saturated fat: 3 g

  • Polyunsaturated fat: 0.2 g

  • Monounsaturated fat: 1 g

• Cholesterol: 15 mg

• Sodium: 10 mg

• Potassium: 182 mg

• Fiber: 1 g

• Sugar: 4 g

• Vitamin A: 242 IU

• Vitamin C: 4 mg

• Calcium: 42 mg

• Iron: 0.3 mg