Gurkensalat (German Cucumber Salad)
This post may contain affiliate links. See my disclosure policy.
A classic Gurkensalat recipe, like the kind you’ll find in every German restaurant. This vinegar and oil based German cucumber salad is easy to make and is delicious and wonderfully refreshing!
Eating this cool and crunchy cucumber salad always reminds me of Germany. It’s commonly included as part of any Salatteller (salad plate) in German restaurants. A Salatteller will often feature a serving of carrot salad, radish salad, lettuce greens, potato salad and this cucumber salad. They’re the best salads ever!
While creamy cucumber salads are also popular in Germany, this oil- and vinegar-based version tends to be served more frequently in restaurants, at least where I’m from in southern Germany.
In Germany you can buy dry dill dressing mixes that come in small envelopes, often the Knorr brand. You add oil and vinegar and add it to your cucumber salad or leafy greens. But you can so easily make it from scratch – and it won’t have any of the fillers, additives and preservatives in it!
Gurkensalat Recipe
Let’s get started!
Peel the cucumbers and slice them the same width and place them in a medium-sized non-reactive bowl. I like to use my German mandolin for jobs like this to get uniform slices. Plus it goes a lot faster.
Place the sliced cucumbers in a bowl and toss with a heaping teaspoon of salt. Let sit for about 30 minutes then drain thoroughly.
Place the cucumbers in a medium-sized bowl.
To make the dressing, combine all the remaining ingredients in a separate bowl and stir to combine.
Pour the dressing over the sliced cucumbers and stir to combine. Cover and chill for at least two hours before serving, stirring a couple of times. Add salt and pepper to taste.
Can be served cold or at room temperature.
What to Serve with Gurkensalat
This cucumber salad is extremely versatile and can be served with any meat, poultry, fish, or grain-based entree. Here are just a few classic German dishes you can serve it with:
- Schnitzel
- Jaegerschnitzel
- Schweinshaxe
- Rouladen
- Sauerbraten
- Senfbraten
- German Goulash
- Frikadellen
- Bratwurst
- Lentils and Spaetzle
Be sure to also try our Creamy German Cucumber Salad!
Enjoy!
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Gurkensalat (German Cucumber Salad)
Ingredients
- 3 medium cucumbers peeled and thinly sliced into rounds (if the cucumbers aren’t waxed you can leave the peels on for more color)
- 1/3 cup chopped fresh dill
- 2 tablespoons chopped chives optional – I don’t always include these
- 1 tablespoon dried minced onion more concentrated flavor than fresh onion
- 3 tablespoons neutral-tasting oil
- 3 tablespoons white vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the sliced cucumbers in a bowl and toss with a heaping teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. In a small bowl, whisk together the remaining ingredients. Pour over the cucumbers and stir to combine. Cover and chill for at least 2 hours before serving, stirring it a couple of times. Add salt and pepper to taste. Serve cold or at room temperature.
Nutrition
Originally published on The Daring Gourmet July 27, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
So yummy! I’m almost done my second batch (this week!) I can’t stop eating it! Thanks for the yummy recipe – just like I had in Austria on a recent trip.
Oh that’s terrific, thank you so much, Kelsey! :)
How far ahead of a party can I make this?
Hi Jill, several hours is fine but I wouldn’t make it the day before because it will become a little watery and the cucumbers will lose some crispness.
Looks so good what sauce would you reccomend