Description
This refreshing and tangy German cucumber salad features thinly sliced cucumbers and onions dressed in a creamy sour cream-based dressing with hints of vinegar, dill, and a touch of sweetness. Perfect as a light side dish or accompaniment to grilled meats and hearty German fare, it offers crisp textures and vibrant flavors with minimal prep time.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 small onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Cucumbers: Peel the cucumbers if desired and slice them very thin using a sharp knife or mandoline. Place the slices in a colander and sprinkle with salt to draw out excess moisture. Let sit for 15-20 minutes before patting dry with a paper towel.
- Make the Dressing: In a large bowl, whisk together sour cream, white vinegar, sugar, black pepper, and chopped dill until smooth and creamy, ensuring all ingredients are well combined.
- Combine the Salad: Add the drained cucumber slices and thinly sliced onions to the dressing. Toss gently but thoroughly to coat all the vegetables evenly with the creamy dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld nicely. Garnish with extra dill if desired before serving.
Notes
- Peeling cucumbers is optional; leaving the skin adds color and nutrients.
- Using a mandoline helps achieve uniformly thin slices for better texture and flavor absorption.
- Allowing the cucumbers to drain prevents the salad from becoming watery.
- This salad tastes best when chilled for at least 30 minutes but can be prepared a few hours ahead.
- Fresh dill provides the best flavor, but dried dill works well in a pinch.
