Creamy German Cucumber Salad | Gurkensalat
This German cucumber salad, or Gurkensalat, is such a refreshing dish. Creamy and tangy but also light with just a little sweetness, this is the kind of salad that you’ll want to make all the time.
We love making Gurkensalat, with its cool, crisp taste, as a nice side dish to hearty mains, summer BBQs, or even with just a slice of good whole-grain bread.
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What is Gurkensalat
Germans enjoy cucumber salads year-round, but especially during the summer months. Every family has their own favorite recipe – some are made with a simple vinaigrette, others with a creamy dressing.
This recipe is the creamy version that is popular in Southern Germany, with sour cream, vinegar, and fresh dill for that classic flavor. It is exactly how my family has been making it for decades, and I am sure you’ll love it as much as we do!
Why you’ll love this recipe
Ingredients
Here’s what you’ll need for this creamy German cucumber salad
- English cucumber: the star and main ingredient in this recipe
- Salt: this salad would taste bland without seasoning
- Sour cream: I love the complex flavors of this cultured dairy product that is surprisingly easy to make at home
- Sugar: just enough to balance the sourness and to “round out” the flavor
- Vinegar: white vinegar or apple cider vinegar both work well
- Dill: I prefer chopped fresh dill, but dried dill works, too, in a pinch
Simple substitutions
- Sour cream: you can also use Greek yogurt or crème fraîche
- Vinegar: white wine vinegar or lemon juice will work, too
- Dill: parsley or chives (my dad’s favorite, actually) for something different
How to make German cucumber salad.
- Peel the cucumber. I like using a vegetable peeler for that but any sharp knife will work.
- Thinly slice the cucumber. I like a mandolin slicer but any sharp knife works.
- In a separate bowl, mix the dressing.
- Add the dressing to the cucumber slices and toss until combined.
Helpful recipe tips
- Thin slices: the salad tastes best when you cut the cucumber into very thin slices (I highly recommend using a mandolin).
- Make ahead: Gurkensalat tastes even better after you let it sit in the fridge for 15 minutes
- Prevent soggy cucumber salad: If you’re not eating the cucumber salad right away, I recommend mixing the cucumber slices with 1 tsp of salt and letting them sit for 15 minutes. Then press out the excess liquid with your hands and add the dressing.
Serving suggestions
Gurkensalat is so versatile:
- Serve it with grilled bratwurst or schnitzel
- Pair with hearty breads and spreads for a light supper
- Bring it to a BBQ, Oktoberfest party, or picnic as a refreshing side dish.
Storing and freezing instructions
This salad is best eaten fresh, but will keep in the fridge for up to 2 days. Stir before serving, as the cucumbers release more liquid.
German Cucumber Salad | Gurkensalat
Ingredients
- 1 English cucumber
- ½ tsp salt
- ¼ cup sour cream
- 1 TBSP sugar
- 1 TBSP vinegar
- 1 tsp dill, finely chopped
Instructions
- Peel and thinly slice the cucumber (a mandolin works well for very thin slices).
- In another bowl, whisk together sour cream, sugar, vinegar, and finely chopped dill.
- Add cucumbers to the dressing and stir until coated.
- Chill for at least 15 minutes before serving to let the flavors meld.
Notes
- if you’re not eating the cucumber salad right away, I recommend adding 1 tsp of salt to the cucumber slices, mixing it in well, and letting it sit for 15 mins before pressing out the excess liquid with your hands and adding the dressing
Nutrition
FAQs about Cucumber salad
More German recipes
German Potato Salad | Kartoffelsalat
My mother sent me the link to this recipe (thanks, Ma!) because neither of us could find a copy of our family recipe. I hadn’t made cucumber salad in years after developing a serious dairy allergy, and had to wrack my brain for the ingredients – I was actually pretty close.
The good news is, I came up with a dairy-free version which could fool most people into thinking it’s a traditional recipe. Unfortunately, I didn’t measure anything, just made it to taste. The recipe is basically the same though, starting with peeling and shaving the cucumbers, add a small onion (either finely diced or shaved like the cucumber) into the bowl with the cucumber, toss in about a teaspoon of salt and let sit for 10-15 minutes. Squeeze out excess liquid and taste – if the cucumber is too salty, rinse in cool water and squeeze excess liquid again. Set aside.
For the creamy dressing: In a bowl, add about 2-3 Tbs of Japanese mayonnaise, ½ tsp rice vinegar, 1-2 Tbs lemon juice*, 1 clove grated garlic, 1-2 tsp good quality olive oil, freshly cracked black pepper (to taste), dill and spring/green onion (to taste). Whisk until all combined and check for taste. When you’re happy with the flavours, combine with the cucumber and onion, refrigerate for minimum 30 minutes and enjoy.
*I tried also using just white vinegar, just rice vinegar and just lemon juice, but this combination works best. It gives the zing without overpowering the subtle flavours of the cucumber and the Japanese mayonnaise.
The garlic and spring/green onions aren’t necessary, they’re just adaptations my family have used over the years that I like.
I hope this helps others who can’t do dairy to enjoy creamy cucumber salad again.
Great! Thank you so much for sharing your dairy-free recipe ~ Anja