Go Back
–+ servings
German cucumber salad, with a spoon scooping some out.
Print Recipe
5 from 3 votes

German Cucumber Salad

Easy and refreshing German cucumber salad made with crunchy cucumber slices and onions tossed in a cool and creamy dill dressing.
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 10
Author: Rachel Gurk

Ingredients

  • 2 English cucumbers, thinly sliced (about 1 ½ pounds or 5 cups sliced)
  • ½ small yellow or white onion, thinly sliced, optional (about ½ cup sliced)
  • ½ cup sour cream
  • ¼ cup white vinegar
  • 1 tablespoon minced fresh dill (more for garnish if desired)
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper

Instructions

  • In a large mixing bowl, whisk together the sour cream, vinegar, dill, sugar, salt, and black pepper.
    ½ cup sour cream, ¼ cup white vinegar, 1 tablespoon minced fresh dill, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
  • Add the sliced cucumbers and onions. Toss everything together until the vegetables are evenly coated with the dressing.
    2 English cucumbers, thinly sliced, ½ small yellow or white onion, thinly sliced, optional
  • Cover the bowl with plastic wrap or a lid, and refrigerate the cucumber salad for at least 1 hour before serving. This allows the flavors to meld together and enhances the taste of the salad
  • Just before serving, stir the salad to redistribute the dressing. If desired, garnish the salad with additional chopped fresh dill.

Notes

  • Cucumbers: If you don’t use English or greenhouse cucumbers, you may want to peel them and cut out the large seeds.
  • Pro tip: The dressing will get runnier over time due to the water content in the cucumbers. We recommend serving with a slotted spoon.
  • Serving suggestions: Serve the salad chilled as a refreshing side dish with German sausages, schnitzel, pork dishes, or alongside hearty meals.
  • Storage: Cover and refrigerate for up to 2 days. The cucumbers will get softer and release more juice as they sit. Stir well before serving. 

Nutrition

Serving: 0.5cup | Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 238mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.2mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.