Easy German Cucumber Salad Recipe - Creamy & Quick

One bite of this creamy German cucumber salad and you'll understand why Gurkensalat is a beloved staple in every German household. Paper-thin cucumber slices are coated in a light sour cream and dill dressing that's both tangy and comforting.

Only 10 minutes to prepare! This authentic recipe will make a refreshing side for grilled meats (such as Schwenkbraten and Bratwurst) and Schnitzel.

By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!

About German Cucumber Salad

Cucumber salad is one of the most popular salads in Germany and a staple at BBQs, potlucks, or just as a side to Abendbrot (evening meal). My mother always served this salad with her Spaghetti Bolognese, although I do not think this is typically German.

I grew up with this salad-my Oma made this recipe for German cucumber salad for my father, and I make it for my children, and they love it.

Traditional vs. Creamy German Cucumber Salad

You will find two main cucumber salad recipes in Germany: a creamy one, where the dressing is made with sour cream, yogurt, mayo, or cream, and a similar one with a dressing made of oil, vinegar, and sugar.

There is no winner-it is up to personal taste which you prefer, but here is my traditional Gurkensalat with oil, vinegar, and sugar, in case you want to check it out.

Ingredients:

• English cucumber - This is the most common type of cucumber used for German cucumber salad. They are a little firmer than American cucumbers and contain fewer seeds. But you can also use other types of cucumbers if you prefer.
• Salt - to draw out the water from the cucumbers
• Sour cream - essential for the light and creamy salad dressing. The German sour cream (Sauer Sahne) is a little less sour than the American equivalent. You can always add a little Greek yogurt to balance it out.
• Lemon juice and vinegar - they combine to add a nice fruity, sour touch to the dressing.
• Fresh dill

3 Quick Steps to the Best Cucumber Salad

1. Prepare the Cucumbers: Wash the cucumber and peel so that the green strips of skin remain. Slice or cut the cucumber into 2-3 mm thick slices and place in a bowl, season lightly with salt and leave to stand for 10 minutes.
2. Make the Dressing: Combine the sour cream, lemon juice, vinegar, sugar, and dill and stir until combined.
3. Assemble the salad- Drain the cucumbers. Toss with the sour cream dressing and leave to stand for a further 10 minutes. Season the salad with salt and pepper to taste and serve.

Tips for the Best Results

• Slice the cucumbers very thinly - you can use a knife, but my preferred method is to use a mandolin slicer. (I use this inexpensive one)
• Do not skip draining the cucumbers - this helps avoid a soggy salad.
• Give it time to rest before serving - this allows the flavors to fully develop.

What to serve with Cucumber Salad?

Gurkensalat is a great side dish for fish and meat dishes. I like to serve it along my Wiener Schnitzel, Goulash, or Königsberger Klopse. However, it also goes well with vegetarian dishes such as Käsespätzle or this vegetable Strudel.

Prepare in advance

You can prepare the cucumber salad the day before, but it tastes best fresh; otherwise, it will be too watery and lose its flavor. If you are making it ahead, store the salad dressing in a separate container and combine just before serving.

Storage

You can prepare the cucumber salad the day before, but it tastes best fresh; otherwise, it will be too watery and lose its flavor. If you are making it ahead, store the salad dressing in a separate container and combine just before serving.

Recipe