If you’re looking for a light, refreshing side dish that comes together in minutes and tastes even better after a little chill time, this German Cucumber Salad recipe is for you. Known as Gurkensalat in Germany, this simple salad brings cool, crisp cucumbers together with a tangy dressing, and it’s the perfect companion for everything from schnitzel to summer BBQs. Whether you’re making the creamy version or going vinegar-only, this recipe is easy, quick, and full of fresh flavor.

What is German Cucumber Salad?

German Cucumber Salad, or Gurkensalat, is a classic side dish in German cuisine, and there are two common styles: a light, vinegar-based version and a creamier one that includes sour cream or yogurt. Both are equally loved, and which one you choose just depends on what you’re serving it with or your personal taste.

This salad has been a staple at German family dinners for generations, often served cold next to hearty meats or fried dishes to cut through the richness. It’s not just popular in Germany either—variations of this salad show up across Eastern Europe. You’ll also find it frequently paired with meats like schnitzel or sausages at restaurants specializing in traditional German food. Plated Cravings offers a wonderful take on the creamy style, if you’re curious to explore both approaches.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity. Each ingredient has a job to do, and together they create a refreshing, flavorful dish that’s more than the sum of its parts.

Essential Ingredients:

• 2 large English cucumbers (or 4 small) – These are ideal because they’re seedless and have thin skin, which means you don’t need to peel them. You can find tips for choosing the right cucumber over at The Kitchn.

• 1/4 cup white vinegar (or apple cider vinegar) – This gives the salad its signature tang. Apple cider vinegar adds a slightly sweeter, fruitier note.

• 1 tablespoon olive oil – Just a touch for richness and balance.

• 1 tablespoon sugar – This rounds out the vinegar, giving the salad that signature sweet-sour German flavor.

• 1/2 teaspoon salt and 1/4 teaspoon black pepper – For seasoning and depth.

• 2 tablespoons fresh dill, finely chopped – Don’t skip the dill! It’s what makes this salad unmistakably German.

Optional Add-ins:

• 2 tablespoons sour cream or plain Greek yogurt – For a creamy variation that’s still light and tangy.

• 1 small shallot or 1/4 red onion, thinly sliced – Adds a bit of bite and color. Let them marinate in the dressing to mellow the sharpness.

Substitution Tip: If you’re out of fresh dill, you can use dried dill, but reduce the amount to 1 teaspoon, since dried herbs are more concentrated.

Step-by-Step Instructions (How to Make German Cucumber Salad)

This is one of those recipes that feels like it should be more complicated than it is. But really, it comes down to slicing, mixing, and letting the salad chill so the flavors can develop. Here’s how to get it just right:

Step 1: Slice the Cucumbers

Use a sharp knife or a mandoline to get paper-thin slices. Thinner slices absorb more flavor and give the salad its signature texture. If your cucumbers are extra watery, sprinkle them with a little salt and let them sit for 15 minutes, then pat them dry with a clean towel or paper towel. This step isn’t mandatory, but it helps keep the salad from getting watery later on.

Step 2: Mix the Dressing

In a mixing bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper. If you’re going for the creamy version, add your sour cream or Greek yogurt now. Stir until everything is smooth and well combined. Taste and adjust—maybe a touch more sugar if your vinegar is very sharp.

Pro Tip: If using onions, toss them into the dressing at this stage so they soften and lose some of their raw bite.

Step 3: Combine and Toss

Add the sliced cucumbers and dill to the bowl. If you’re using onions, they should already be marinating in the dressing. Gently toss everything until the cucumbers are evenly coated. You can use your hands or tongs—just be careful not to bruise the cucumbers.

Step 4: Chill and Let the Flavors Meld

Transfer the salad to the fridge and let it chill for at least 30 minutes. This is where the magic happens—the cucumbers soak up the dressing, the dill releases its aroma, and everything comes together. Just before serving, give it another gentle toss and taste again to adjust the seasoning.

If you’re in a rush, you can serve it right away, but honestly, it’s even better after a little rest.

Traditional vs. Creamy Version

Both versions of German cucumber salad are authentic—it just depends on which region or family recipe you’re working from.

• The vinegar-based version is lighter and often served with fried or fatty meats. It’s perfect for warm days and outdoor meals.

• The creamy version, made with sour cream or yogurt, has a richer texture and is ideal for cooler days or when you want something more substantial.

If you’re watching your carbs or calories, you can skip the sugar or swap it for a low-carb sweetener like erythritol. And if dairy’s not your thing, just stick with the vinegar and oil—it’s still incredibly tasty.

For another authentic German side that goes well with this one, check out this German Potato Salad recipe.

Storage and Make-Ahead Tips

This salad is best when it’s made a little ahead of time, which makes it ideal for gatherings or meal prep.

• Refrigerate in an airtight container for up to 2 days.

• Keep in mind that cucumbers will release some water as they sit. If that happens, just give it a quick drain and stir before serving.

• If you want to make it the night before, go for the vinegar-based version—it holds up a little better overnight. The creamy version is still good the next day, but may separate slightly.

Storing Tip: Glass containers work best for keeping the salad crisp and fresh. Plastic containers can sometimes hold onto odors and flavors.

What to Serve With German Cucumber Salad

One of the best things about this salad is how beautifully it pairs with a wide range of dishes. Its light, tangy flavor makes it a perfect contrast to rich, hearty mains, so you’ll find it served alongside classic German meals all the time.

If you’re going traditional, try serving it with crispy schnitzel, juicy bratwurst, or pork chops fresh off the grill. The salad cuts right through the richness and keeps the plate feeling balanced. You can also spoon it next to beef rouladen or even a bowl of goulash, where the bright cucumbers add freshness to those comforting, slow-cooked flavors.

Looking for more classic German sides to complete your table? This Authentic German Potato Salad makes a perfect companion, especially if you’re hosting a German-style cookout or Oktoberfest party.

For lighter fare, the salad also works with grilled chicken, fish, or even veggie burgers. It’s a summer BBQ staple for a reason—it holds up in the heat, travels well, and pleases just about everyone at the table.

Recipe Variations & Customizations

This recipe is wonderfully flexible, so don’t hesitate to make it your own. Whether you’re working around dietary preferences or just want to play with flavors, there are plenty of options to explore.

Low-Carb or Keto-Friendly

Skip the sugar or use a low-carb alternative like erythritol or monk fruit sweetener. Stick with vinegar and oil (no sour cream), and you’ve got a bright, flavorful side that fits perfectly into a keto plan.

Dairy-Free Version

Just leave out the sour cream or yogurt and use a little extra olive oil if needed. The vinegar-based version is naturally dairy-free and still full of flavor.

Creamy with a Twist

Add a spoonful of Dijon mustard or a squeeze of lemon juice to the creamy version for a bit of zing. If you like a touch of sweetness, a drizzle of honey goes a long way too.

Spicy Kick

Toss in some red pepper flakes, a sliced chili, or even a spoonful of horseradish for heat lovers. It’s unexpected but delicious.

More Add-Ins

Want more color or crunch? Try adding thinly sliced radishes, chopped parsley, or even a sprinkle of chives. Just remember to keep things balanced—this salad shines when it’s kept simple and clean.

You can find additional variations and suggestions in this roundup of German side dishes for more inspiration.

FAQs (Frequently Asked Questions)

Can I make this salad ahead of time?

Absolutely. In fact, it’s better if you do. Letting it sit for 30 minutes—or even overnight—helps the cucumbers soak up all that delicious dressing. Just give it a quick stir before serving.

How long does it last in the fridge?

This salad will keep for up to 2 days in an airtight container. After that, the cucumbers may get a little too soft. Be sure to drain off any extra liquid before serving leftovers.

Can I freeze cucumber salad?

Unfortunately, no. Cucumbers don’t freeze well—they turn mushy and lose their crunch. This dish is best enjoyed fresh or within a couple of days.

How do I keep cucumbers from getting soggy?

Salt them first. Sprinkle the sliced cucumbers with a little salt, let them sit for 10–15 minutes, then pat them dry. This pulls out extra moisture and keeps your salad crisp.

Is this recipe healthy?

Yes. It’s low in calories, made from whole ingredients, and packed with hydration and fiber. You can make it even lighter by reducing or skipping the sugar and oil. For a detailed breakdown, this nutrition guide offers some good insight.

What’s the difference between German and American cucumber salads?

German cucumber salad typically uses a tangy vinegar-based dressing, often with dill and onion. American versions may lean more toward mayonnaise-based dressings with added herbs. Both are delicious, but the German one is lighter and more refreshing.

Expert Tips for Best Results

• Use English cucumbers if possible—they’re sweeter, seedless, and have a thinner skin.

• Fresh dill is a game-changer. If you can get your hands on it, don’t skip it. The dried version works in a pinch, but nothing beats the aroma of fresh herbs.

• Slice evenly using a mandoline or a very sharp knife. Uniform slices soak up dressing better and look beautiful when plated.

• Adjust to taste. The balance of sweet and tangy is key here, so don’t hesitate to tweak the sugar or vinegar to suit your palate.

• Chill before serving. Letting the salad rest helps all the flavors meld together. Even 30 minutes in the fridge makes a big difference.

Related Recipes

If you loved this German cucumber salad recipe, you might also enjoy these fresh and tangy sides:

• Creamy Cucumber Salad Recipe: A rich and refreshing twist on the classic with sour cream.

• The Best Pineapple Cucumber Salad Recipe: A fruity, tropical take on the cucumber salad.

• Quick Pickled Cucumbers and Onions Recipe: Tangy and crunchy – a perfect condiment or salad topper.

• Refreshing Apple Cranberry Carrot Salad: A colorful and sweet-tart salad for spring and summer.

• Cucumber Tomato Salad with Lemon Poppy Seed Dressing: Light, zesty, and loaded with summer flavor.

Final Thoughts

This German cucumber salad is one of those dishes that feels like it belongs in every home cook’s rotation. It’s unfussy, full of flavor, and endlessly adaptable. Whether you’re planning a backyard gathering or a weeknight dinner, it’s a side dish that delivers every time.

And the best part? Once you’ve made it once, you’ll start thinking of all the ways to make it your own. Maybe it becomes your go-to for potlucks, or maybe you whip it up for your next family dinner. Either way, it’s one of those simple recipes that quietly steals the spotlight.

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