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
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6 small cucumbers, thinly sliced (600 g)
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½ onion, thinly sliced (optional, 50 g)
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1 large garlic clove, grated (5 g)
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Sea salt, to taste (about ¾ tsp / 4 g for salting cucumbers)
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Black pepper, to taste (1 g)
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¾ cup (180 g) dairy-free yogurt or sour cream
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½ tbsp (6 g) sugar or erythritol
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1 ½ tbsp (22 ml) vinegar (more to taste)
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1 tbsp (4 g) fresh dill, chopped
Instructions
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Place sliced cucumbers in a large bowl. Sprinkle with ¾ tsp salt, toss, and let rest for 20 minutes to draw out moisture.
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Drain and gently squeeze cucumbers to remove excess liquid.
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In a medium bowl, combine yogurt or sour cream, garlic, sugar, vinegar, dill, salt, and pepper. Mix until smooth.
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Pour dressing over cucumbers, add onion if using, and toss to coat evenly.
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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