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This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce. It makes the perfect healthy snack or side dish.
Reasons You’ll Love This Recipe
- Easy to Make: It only takes 15 minutes to throw this recipe together. I recommend using a mandolin to slice the cucumbers to make it go even faster!
- Great Make-Ahead Side: This salad tastes better when it sits and lets all the flavors meld. Make this the night before your party or dinner for the most flavorful version.
- Versatile: You can eat this all on its own for a healthy lunch or as a side dish for a weeknight dinner. Pair it with my pork schnitzel and potato pancake for a complete meal.
Trendy Cucumber Salads
I’ve seen so many fun and different cucumber salad trends on the socials! This German cucumber salad recipe came to me after watching one of these videos and looking in my kitchen to see what I had to work with. I fell in love with the idea of cucumbers immersed in fresh dill mixed with red onion and tangy sour cream. I played around and came up with something so delicious and refreshing that I seriously ate the whole thing! You have to try it!
Ingredients Needed
How To Make German Cucumber Salad
You can have this salad ready in just 15 minutes. You will want it to chill to let all the flavors meld together. I still ate a few bites right after I had put it together, and it still tasted great!
- Slice: Slice the cucumbers and onion to ⅛-inch thickness using a mandoline and add them to a large bowl.
- Whisk: In a medium bowl, whisk together the sour cream, dill, parsley, vinegar, sugar, salt, and pepper.
- Toss: Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving.
German Cucumber Salad Tips and Variations
The great thing about this recipe is how much you can customize and change it to fit your taste preferences and goals. Need some protein? Use Greek yogurt instead! Here are more substitution ideas below.
- Do I have to use sour cream? You may replace the sour cream with plain Greek yogurt.
- Can I use dried herbs? To use dried dill, use 1 teaspoon instead of 1 tablespoon. For dried parsley, use ½ teaspoon instead of 1 teaspoon.
- What if I don’t have a mandoline? I used a mandoline to cut the cucumbers and onion to ⅛-inch thick, but you may use a knife if you’d like! Just be sure to cut them very thinly, about ⅛-inch thick.
- What kind of cucumbers should I use? I suggest using English cucumbers, but if you use a different variety with bigger seeds, I suggest slicing the cucumbers in half lengthwise and removing the seeds before slicing the cucumbers thin.
- Can I peel the cucumbers? Whether or not you peel the cucumbers is up to your personal preference.
- Should I drain excess liquid? The cucumbers will release liquid as they chill in the sour cream and dill mixture. Before serving the German cucumber salad, you can drain off any excess liquid, or you may serve the salad with the liquid.
How to Store Leftovers
Refrigerator: Store this German cucumber salad in an airtight container in the fridge for up to 2 days.
More Cucumber Salad Recipes
Some trends are worth jumping on and trying. Cucumbers are my favorite, and I want any and all recipes that call for cucumbers. My cucumber sandwiches are some of my favorites, as well as my spring roll in a bowl and California rolls.
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German Cucumber Salad
Equipment
- mandoline with ⅛-inch thick slicer attachment
Ingredients
- 2 English cucumbers
- ½ cup red onion, about ½ onion
- ½ cup sour cream
- 1 tablespoon minced fresh dill
- 1 teaspoon minced fresh parsley
- 2 tablespoons distilled white vinegar
- 1 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Slice 2 English cucumbers and½ cup red onion, to ⅛-inch thickness using a mandoline and add them to a large bowl.
- In a medium bowl, whisk together ½ cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon minced fresh parsley, 2 tablespoons distilled white vinegar, 1 ½ teaspoons granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper.
- Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
