Description
A light, tangy, and refreshing German cucumber salad (Gurkensalat) made with dill, vinegar, and optional sour cream. Perfect as a side for schnitzel, BBQs, or hearty meals.
Ingredients
Scale
- 2 large English cucumbers (or 4 small)
- 1/4 cup white vinegar (or apple cider vinegar)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons sour cream or plain Greek yogurt (optional)
- 1 small shallot or 1/4 red onion, thinly sliced (optional)
Instructions
- Thinly slice the cucumbers using a sharp knife or mandoline.
- (Optional) Sprinkle cucumbers with a little salt and let sit for 15 minutes, then pat dry.
- In a bowl, whisk together vinegar, olive oil, sugar, salt, pepper, and sour cream or yogurt if using.
- Add cucumbers, dill, and onion to the dressing. Toss well to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving. Stir again before serving.
Notes
- Use English cucumbers for best texture and flavor.
- Fresh dill is highly recommended for authentic taste.
- Drain excess liquid before serving if the cucumbers release water.
- For a dairy-free version, omit sour cream or yogurt.
- Use a sugar substitute to make it low-carb or keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: German cucumber salad, Gurkensalat, creamy cucumber salad, dill cucumber salad, vinegar cucumber salad, German side dishes