Eating this cool and crunchy cucumber salad always reminds me of Germany. Ā It’s commonly included as part of any Salatteller (salad plate) in German restaurants. Ā A Salatteller will often feature a serving of carrot salad, radish salad, lettuce greens, potato salad and this cucumber salad. Ā 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. Ā You add oil and vinegar and add it to your cucumber salad or leafy greens. Ā 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. Ā 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. Ā Cover and chill for at least two hours before serving, stirring a couple of times. Ā Add salt and pepper to taste.
Can be served cold or at room temperature.
Enjoy!
Be sure to also try our
Creamy German Cucumber Salad!
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 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
steve says
Thanks! How long will this store?
Kimberly Killebrew says
Hi Steve, I’d use it within 2 days.
Christine says
Hi! Love this! Close to the recipe I’ve used for a long time. Wanted to see how others made it! A tip I learned from my German mom:salt cukes a bit & lay the sliced cukes on a towel to release excess water. I found this makes a more tasty & appealing dish as the dressing doesn’t get watered down. Just my 2 cents!
Renate Callahan says
finally the correct recipe just like my mom, plus she added waw beans, hummel hummel from hamburg
Rori says
What is a neutral-tasting oil? Thanks!
Kimberly @ The Daring Gourmet says
Hi Rori, avocado oil and canola oil are two examples.
SHAWNA WILSON says
Hi ! Can I use fresh onion or onion powerinstead? What would you recommend if I need to substitute?
Thanks :)
Kimberly @ The Daring Gourmet says
Hi Shawna, I’d probably use a little of both – a little finely chopped fresh onion and a little less than 1/4 teaspoon of onion powder.
Kiran jafri says
Love this site.I found my favourite salad dressings after a long time.
Kimberly @ The Daring Gourmet says
Thank you so much, Kiran!
Alan Trumbly says
Good Stuff!