German Cucumber Salad. A simple, refreshing and irresistibly delicious salad that makes the perfect accompaniment to your summer dinners, BBQ’s, potlucks and picnics – or any time of year! A thoroughly authentic German Cucumber Salad recipe like the way my Oma and Mutti made it!
Creamy German Cucumber Salad Recipe
This salad is a staple in Germany where it is known as Cremiger Gurkensalat (creamy cucumber salad). You’ll find it on practically ever restaurant menu and in every German home. There are two popular versions: German Cucumber Salad made with oil and vinegar and this Creamy German Cucumber Salad made with sour cream and/or yogurt. I love this salad served with any kind of meat, fish, with a sandwich, or simply with some good crusty bread.
You’ll love the creamy, crunchy textures and the wonderfully fresh flavors!
For consistency and flavor there are two important keys to making this salad:
- Salt the sliced cucumbers and let them sit for about 30 minutes before proceeding. This will draw out the water from the cucumbers so that you end up with a watery salad when it’s finished.
- Let the finished cucumber salad chill in the fridge for about 2 hours (longer if you’re using dried herbs). This will allow the flavors to fully develop.
This recipe allows for flexibility for tailoring to your own taste. If you prefer you can omit the garlic and/or onions. You can also substitute chives and/or parsley for the dill. But if you’ve never tried it with dill I highly recommend it. It’s the traditionally used herb for a reason – it’s SO good in this cool, creamy, crunchy cucumber salad!
If you don’t have fresh dill you can use dried (use about 1/4 of the amount) and just be sure to let the salad chill for a few hours as dried herbs will take more time to release their flavors.
Another substitution you can make is to use all yogurt instead of sour cream. If you do make that substitute I recommend whole milk yogurt or Greek yogurt.
Let’s get started!
Place the sliced cucumbers in a bowl and toss with the teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. Add the sliced onions to the cucumbers.
To make the dressing:
Place all remaining ingredients in a small bowl and stir to combine.
Pour the dressing over the cucumbers and onions and stir to combine. Add more salt and pepper to taste.
Cover and chill for at least 2 hours (4 hours if using dried herbs) before serving.
Serve as an accompaniment to any meat, poultry or fish or enjoy with a sandwich or good crusty bread.
Serve this German Cucumber Salad with any meat, poultry or fish. Some delicious examples include:
- Lentils and Spaetzle
Creamy German Cucumber Salad
- 2 large cucumbers (about 1 1/2 pounds or 700 grams), sliced to desired thinness
- 1 teaspoon salt
- 1/4 cup sliced yellow onion
- 1 clove garlic , minced
- For the Creamy Dressing:
- 3/4 cup sour cream
- 1/4 cup plain yogurt
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh dill (fresh is best but can substitute 2 teaspoons dried dill)
- 2-3 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Place the sliced cucumbers in a bowl and toss with the teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. Add the sliced onions to the cucumbers.
- To make the dressing: Place all remaining ingredients in a small bowl and stir to combine. Pour the dressing over the cucumbers and onions and stir to combine. Add more salt and pepper to taste.Cover and chill for at least 2 hours (4 hours if using dried herbs) before serving.