Description
A light, refreshing German cucumber salad (Gurkensalat) made with thinly sliced cucumbers, fresh dill, tangy vinegar, and a creamy yogurt or sour cream dressing. Crisp, cool, and flavorful, it’s the perfect side dish for schnitzel, grilled meats, or summer barbecues.
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
Instructions
Place sliced cucumbers in a large bowl. Sprinkle with ¾ tsp salt, toss, and let rest for 20 minutes to draw out moisture.
Drain and gently squeeze cucumbers to remove excess liquid.
In a medium bowl, combine yogurt or sour cream, garlic, sugar, vinegar, dill, salt, and pepper. Mix until smooth.
Pour dressing over cucumbers, add onion if using, and toss to coat evenly.
Cover and refrigerate for at least 30 minutes before serving.
Notes
Salting cucumbers first prevents a watery salad.
Fresh dill gives the best flavor; use dried only if necessary.
Adjust vinegar and sugar to taste for a tangier or sweeter profile.
Keep cucumbers and dressing separate until shortly before serving if making ahead.
- Prep Time: 10 minutes (plus 30 minutes chilling)
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: German