Creamy German Cucumber Salad is a simple side dish that combines the crispiness of cucumbers with a tangy, creamy dressing! This refreshing summer salad is quick and easy to prepare, making it ideal for outdoor gatherings or a delicious addition to your family dinner table!
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I had a reader with eagle eyes spot this side dish in a recipe I posted years ago for pan seared lamb chops and message me asking to share it. Somehow I have never posted this simple traditional recipe that is one of my favorite German foods!
We ate plenty of gurkensalat (aka, this creamy, dreamy, herby cucumber salad) when we lived in Germany. This dish is a staple in German cuisine, and has been enjoyed by families for generations. It has a delightfully perfect balance of flavors and textures that will bring back wunderbar memories!
This Creamy German Cucumber Salad is not only a delicious and refreshing side dish but also versatile and easy to customize with simple ingredients. Enjoy it as part of a traditional German meal with our favorite schnitzel recipe or as a standout addition to your next barbecue or family dinner!
If you love delicious salads using farmer’s market veggies during the summer, check out my Greek Potato Salad, Fig & Pistachio Salad with Easy Balsamic Dressing, Heirloom Tomato Salad with Burrata, Classic Bacon Broccoli Salad, and Roasted Beet Salad with Goat Cheese & Pistachios!
Why We Love This Recipe
- The combination of fresh cucumbers, tangy vinegar, and creamy sour cream creates a harmonious balance that is satisfying, light, and refreshing, making it the perfect side dish for hot summer days.
- With just a handful of ingredients, you can create a dish that tastes gourmet without spending hours in the kitchen. It’s also versatile, allowing for easy substitutions based on what you have on hand.
- Whether you’re serving it at a family barbecue or a formal dinner, its familiar flavors and appealing presentation make it a family favorite for all ages. Plus, it is the perfect accompaniment to a variety of main dishes, adding a crisp, refreshing contrast to heavier meals.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- English Cucumbers – These cucumbers have thin skins and small seeds, making them ideal for salads. If you don’t have English cucumbers, regular or Persian cucumbers can be used.
- Kosher Salt – Helps to draw out excess moisture from the cucumbers.
- Sour Cream – Creates a creamy, tangy dressing that coats the cucumbers beautifully. Greek yogurt can be used as a healthier alternative.
- Granulated Sugar – Balances the acidity of the vinegar and enhances the overall flavor.
- White Vinegar – Adds a tangy kick. You can substitute with apple cider vinegar, white wine vinegar, or lemon juice for different flavor profiles.
- Fresh Dill – Provides a fresh, herbaceous note that complements the cucumbers perfectly. Dried dill can also be used if needed.
- Minced Garlic Clove (optional) – Adds a subtle depth of flavor to the dressing.
- Red Onion (optional) – Adds a sharp, tangy flavor and vibrant color to the salad.
- Freshly Ground Black Pepper – Enhances all the other flavors in the salad.
How to Make Traditional German Cucumber Salad
- Slice and salt the cucumbers. Use a sharp knife or mandoline slicer to cut the cucumbers into thin, half-circle slices, and slice the red onion thinly. Place the red onion and cucumber slices in a large bowl. Sprinkle and toss with kosher salt and let them rest for 30 minutes to draw out excess water, then turn the vegetables out onto a baking sheet and blot with paper towels to remove excess moisture.
- Assemble and mix the salad. Add the sour cream, granulated sugar, white vinegar, fresh or dried dill, minced garlic (if using), and freshly ground black pepper to the same bowl used for salting the vegetables. Mix well until fully combined, then return the sliced cucumbers and onions to the bowl. Toss until the vegetables are evenly coated with the creamy mixture.
- Chill in fridge. Cover the salad and refrigerate for at least 8 hours. This allows the flavors to meld together, resulting in a more flavorful salad.
- Final Touches. Before serving, give the salad a quick stir. Taste and adjust the seasoning if necessary. Serve the salad chilled, either as a side dish or a light snack.
Recipe FAQ’s
Yes, regular cucumbers work fine. Just make sure to peel them if the skin is too thick and remove the seeds if they are large.
For the best flavor, it’s recommended, but you can serve it sooner if you’re in a hurry. The flavors just won’t be as developed.
Yes, you can add thinly sliced radishes or carrots for extra crunch and color.
Yes, you can substitute the sour cream with a dairy-free yogurt or vegan sour cream.
It will keep for up to 3 days in an airtight container.
This salad does not freeze well due to the high water content of the cucumbers and the creamy dressing. Freezing can cause the cucumbers to become mushy and the dressing to separate.
Tips for Success
- For the best results, use fresh cucumbers that are firm and crisp. Avoid cucumbers that are soft or have blemishes, as they may not hold up well in the salad.
- Use a mandoline slicer or a sharp knife to cut the cucumbers into thin, uniform slices. This ensures they absorb the dressing evenly and stay crunchy.
- Salting the cucumbers and onions before adding the dressing helps to draw out excess moisture, preventing the salad from becoming too watery. Be sure to blot them well with paper towels after salting.
- Allow the salad to chill for at least 8 hours before serving. This gives the flavors time to meld and develop, resulting in a more delicious salad.
- Before serving, taste the salad and adjust the seasoning as needed. A little extra salt, pepper, or dill can enhance the flavors and make the salad even more delicious.
What To Serve With Creamy Cucumber Salad Recipe
This delicious Cucumber Salad pairs wonderfully with a variety of dishes. It’s a perfect side dish for broiled meats, such as bratwurst or chicken, adding a refreshing contrast to the rich flavors. Its light and refreshing taste balances out heavier grilled fare, such as burgers, ribs, and grilled vegetables, making it an excellent addition to summer barbecues and picnics.
For a traditional German meal, serve this salad alongside German potato salads and sausages. It’s also great with schnitzel or pork chops, offering a crisp, cool complement to these hearty dishes.
Substitutions and Variations
- Use Greek yogurt instead of sour cream for a lighter, tangier dressing.
- Substitute the white vinegar for apple cider vinegar for a slightly sweeter and fruitier taste.
- Use white wine vinegar for a milder acidity that blends seamlessly with the creamy dressing.
- Experiment with other fresh herbs like parsley, chives, or tarragon for different flavor profiles.
- Add additional vegetables, such as thinly sliced radishes, carrots, or bell peppers for extra crunch and color.
- Drizzle a little balsamic vinegar over the top of each serving for an extra sweet and tangy glaze.
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
German Cucumber Salad
Ingredients
- 2 large English cucumbers, thinly sliced (do not peel)
- 1/2 medium red onion, thinly sliced (optional)
- 1 teaspoon kosher salt
- 1/2 cup sour cream
- 2 teaspoons granulated sugar
- 2 Tablespoons white vinegar
- 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1 clove garlic, minced (optional)
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Toss sliced cucumber and onions with salt in a large bowl. Let rest 30 minutes. Turn the vegetables out onto a baking sheet and blot dry with paper towels, wiping off excess moisture.2 large English cucumbers,, ½ medium red onion,, 1 teaspoon kosher salt
- In the same large bowl that you used for soaking the cucumbers and onions, whisk the sour cream, sugar, vinegar, dill, garlic, and pepper. Return the cucumbers and onions to the bowl and stir to coat. Refrigerate for at least 4 hours or overnight before serving.½ cup sour cream, 2 teaspoons granulated sugar, 2 Tablespoons white vinegar, 1 Tablespoon chopped fresh dill, ¼ teaspoon freshly ground black pepper,, 1 clove garlic,
Notes
Nutrition
More Staple Side Salad Recipes
- Seafood Pasta Salad
- Loaded Baked Potato Salad
- Fig & Pistachio Salad with Easy Balsamic Vinegar Dressing
- Curried Chicken Salad
- Italian Pasta Salad
- Caprese Salad
- Creamy Pea Salad with Bacon
- BBQ Chicken Cobb Salad
We just got home from Germany and I was looking for a cucumber salad that we enjoyed so much while there — this is it! Take the time to salt the cucumbers and let it sit, it’s so worth it!
I love this salad! It’s like summer in a bowl and reminds me of growing up with recipes like this one.
This salad was absolutely delicious! The fresh dill in the creamy sauce was so fresh and light!
Thank you! It’s such a good summer salad!
Can’t stop eating it! So good!
The best