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. Here’s a from-scratch version that takes just a couple of extra minutes to assemble and tastes even better.
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 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.
Enjoy!
German Cucumber Salad (Gurkensalat)
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 medium-sized bowl. 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.
Reinhold says
You can use the vinegar, oil, onions, salt and sugar approach for other salads too. I am from Franken (north Bavaria).
We used it for yellow potato salad, tomatoes or wurst salad. For the wurst you can use any leftover lunch meats or even head cheese.
Anonymous says
Almost exactly how my mother taught me. She also added some whipping cream and a splash of Maggi seasoning. My sister uses sour cream instead. I pinned several of your recipes including your bratwurst recipe . It’s difficult to find authentic recipes over here. Can’t wait to try it.
BTW I am from Bayern.
Andrea Kyle says
I am so happy I found this site!
My mom was from Fussen, Bavaria Germany.
As a child we always had cucumber salad and Bavarian potato salad with schnitzel. I do remember that when she made cucumber salad, she used a lot of salt on the cucumber slices and set it aside. then I remember her squeezing out the sliced cucumbers and a lot of water came out of them I remember she said the reason for the salt was to take the bitterness out of the cucumbers. I can’t wait to try your schnitzel cucumber salad and Bavarian potato salad.
Kimberly @ The Daring Gourmet says
Hi Andrea, I’m so glad you found us too – welcome! I hope you enjoy these recipes and look forward to hearing what you think.
Christine says
I am of german descent but my husbands parents came to Canada from Germany in the 50’s. As I child I vaguely remember eating some type of salad with cucumbers. My first dinner with my inlaws, my mother in law served her cucumber salad. It was a creamy one. I fell in love instantly so I asked her for the recipe. Hers is pretty mucj like yours but uses sour cream instead of oil.
I tried your version and find it just as appealing.
Kimberly @ The Daring Gourmet says
Thank you, Christine, I’m glad you enjoyed it! I like both equally as well and make them interchangeably. Thanks again for the feedback!
Anonymous says
You left out one important step. You need to salt the slices and let them sit for a few hours to get rid of most of the water. If you don’t, the salad will be very watery.Pour off the water before you add the dressing.
Kimberly @ The Daring Gourmet says
When pickling cucumbers for canning I follow the salting step for safety reasons because you don’t want water to dilute the vinegar mixture or it will lower the pH level, making it unsafe for long-term storage. This salad however will be liquidy anyway from the oil and vinegar and you’ll want to use a slotted spoon for serving regardless. You can certainly follow that step if you prefer, I just personally don’t bother.
Karin says
I was thinking the same thing!
Judi says
My mother is Austrian and makes salads to die for. The above salad is one she makes and sometimes she adds finely onions that she soaks in boiling water for about 30 secs to 1 min before adding to the salad. Both are fabulous.
Kimberly @ The Daring Gourmet says
Thanks for the tip, Judi!
Ursula says
I grew up with this also and still make it. We always put a little sour cream in to make it creamy. Sometimes I cheat and just use a good organic ranch dressing.
LYNDA CADIEUX FERLAND says
Also, Would you know if it’s possible to water bath can german carrot salad? Thanks LCF
Kimberly @ The Daring Gourmet says
Hi Lynda, for food safety reasons that would have to be pressured canned, not water bath canned, and that would likely make the carrots mushy.