Name: German Cucumber Salad
Prep time: 10 min
Total time: 40 min
Cuisine: German
Ingredients: 6 small cucumbers, thinly sliced (600 g); ½ onion, thinly sliced (optional, 50 g); 1 large garlic clove, grated (5 g); Sea salt, to taste (about ¾ tsp / 4 g for salting cucumbers); Black pepper, to taste (1 g); ¾ cup (180 g) dairy-free yogurt or sour cream; ½ tbsp (6 g) sugar or erythritol; 1 ½ tbsp (22 ml) vinegar (more to taste); 1 tbsp (4 g) fresh dill, chopped

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If you’re looking for a side dish that feels like a breath of fresh air on your plate, this German cucumber salad might just become your new favorite. Known as Gurkensalat in Germany, it’s light, creamy, and loaded with fresh dill. The crisp cucumber, tangy vinegar, and creamy dressing make it the kind of salad you’ll want to eat straight out of the bowl—no shame in that, by the way.

I love this recipe because it’s not just delicious; it’s ridiculously simple. No fancy gadgets, no hard-to-find ingredients, and you can make it ahead of time (in fact, it tastes even better that way). It’s a fantastic option for summer BBQs, Sunday dinners, or a quick weeknight side.

Whether you call it a creamy cucumber salad, a dill cucumber salad, or by its German name, it’s a dish that delivers big flavor with minimal effort. And if you’ve ever had the pleasure of visiting Germany, you’ve probably enjoyed a version of this next to schnitzel, grilled fish, or roasted potatoes. It’s a classic for good reason.

Why You’ll Love This German Cucumber Salad

Light, crisp, and refreshing.
Takes only 10 minutes of hands-on prep.
Great make-ahead side dish.
Perfect balance of creamy, tangy, and herby.

Ingredients

6 small cucumbers, thinly sliced (600 g)
½ onion, thinly sliced (optional, 50 g)
1 large garlic clove, grated (5 g)
Sea salt, to taste (about ¾ tsp / 4 g for salting cucumbers)
Black pepper, to taste (1 g)
¾ cup dairy-free yogurt or sour cream (180 g)
½ tablespoon sugar or erythritol (6 g)
1 ½ tablespoons vinegar, or more to taste (22 ml)
1 tablespoon fresh dill, chopped (4 g)

Instructions

Prepare cucumbers: Place thinly sliced cucumbers in a large bowl. Sprinkle with ¾ tsp salt, toss to coat, and let rest for 20 minutes to draw out moisture.
Drain: Gently squeeze cucumber slices over the sink to release liquid, then pour off excess moisture.
Make dressing: In a medium bowl, combine yogurt or sour cream, grated garlic, sugar, vinegar, dill, salt, and pepper. Stir until smooth. Taste and adjust seasoning.
Assemble salad: Pour dressing over cucumbers. Add onion if using, then mix until well coated.
Chill: Cover and refrigerate for at least 30 minutes before serving.

Cooking Tips for the Best Creamy Cucumber Salad

Don’t skip salting the cucumbers. This step pulls out excess water so your salad stays creamy, not watery.
Slice thinly. The thinner the cucumber slices, the more the dressing can soak in.
Use fresh dill. Dried dill works in a pinch, but fresh adds a vibrant flavor that makes all the difference.
Adjust vinegar to taste. Some like it more tangy, others prefer mild—taste and tweak.

If you’re making this for a BBQ or potluck, double the recipe. Trust me, it disappears fast.

A Little Story from My Kitchen

The first time I made this salad, it was on a sweltering summer afternoon when I couldn’t bear the thought of turning on the stove. I wanted something cold, crisp, and satisfying. I remembered tasting a creamy cucumber salad in a tiny German restaurant years ago—served alongside crispy schnitzel with lemon wedges.

I threw together cucumbers, dill, and a tangy yogurt dressing, and it was love at first bite. My husband took one forkful and said, “This tastes like vacation.” That’s when I knew it was a keeper. Now, every time I make it, I’m reminded of that sunny day and the joy of finding something so simple yet so delicious.

What to Serve with Gurkensalat

Classic German mains: schnitzel, bratwurst, or roast pork.
Grilled favorites: salmon, chicken, or steak.
Potato dishes: roasted potatoes, potato salad, or mashed potatoes.
Light summer meals: serve it with bread and cheese for a European-inspired lunch.

The cool creaminess of this salad is the perfect contrast to rich or grilled dishes. It works year-round but especially shines in warmer months.

How to Store

Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will continue to release water over time, so give the salad a gentle stir before serving.

If you plan to make it ahead, prepare the cucumbers and dressing separately, then combine them about 30 minutes before serving. This keeps everything fresh and crisp.

FAQs

Can I make this without dairy?

Yes! Use a dairy-free yogurt or sour cream alternative—it still tastes amazing.

Do I have to add onion?

Not at all. The onion adds bite, but you can leave it out for a milder flavor.

Can I use English cucumbers?

Yes, just slice thinly and follow the same salting step.

Can I make it sweeter?

Add an extra teaspoon of sugar if you prefer a sweeter dressing.

When you need a side dish that’s as refreshing as it is flavorful, this German cucumber salad is your answer. It’s the perfect blend of creamy, tangy, and fresh—simple enough for a weekday dinner, yet special enough for guests.

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