Creamy, cool, and crisp, German Cucumber Salad (“Gurkensalat”) is a beloved dish that brings refreshing simplicity to the table. With thinly sliced cucumbers, red onions, a touch of dill, and a tangy-sweet dressing, it’s no wonder this salad is a staple in German households, especially during the warmer months.

This salad isn’t just about taste—it’s about texture. The crunch of fresh cucumbers combined with the silky creaminess of the dressing creates a contrast that keeps you reaching for seconds. It’s quick to prepare, pairs perfectly with hearty mains like schnitzel or sausages, and gets even better as it sits and marinates.

What Kind of Cucumber Should I Use?

For the best results, use English cucumbers or Persian cucumbers. These varieties are less watery and have fewer seeds, giving the salad a better crunch and texture. If you only have regular garden cucumbers, peel them and scoop out the seeds to avoid a watery salad.

Ingredients for the German Cucumber Salad

Cucumbers: The star of the show, providing that crisp, hydrating crunch.
Red Onion: Adds sharpness and color contrast. Thin slices mellow out after marinating.
Fresh Dill: Classic in German salads, it gives a fragrant herbal note.

Sour Cream: Forms the creamy base of the dressing with a slight tang.
White Vinegar: Brightens and balances the richness of the cream.
Sugar: Just a touch helps round out the acidity.

Salt & Pepper: Essential for seasoning and drawing moisture from the cucumbers.

How To Make the German Cucumber Salad

Step 1: Prep the Cucumbers

Slice your cucumbers as thinly as possible using a sharp knife or mandoline. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess water.

Step 2: Mix the Dressing

In a bowl, whisk together the sour cream, white vinegar, sugar, and a pinch of black pepper. Adjust to taste—you want a nice balance of creamy, tangy, and slightly sweet.

Step 3: Add Aromatics

Thinly slice the red onion and chop the fresh dill. Stir both into the dressing, letting the flavors blend.

Step 4: Combine and Chill

Gently press the cucumbers to release any remaining water, then toss them in the dressing mixture. Let the salad chill in the fridge for at least 30 minutes before serving. This step enhances the flavor and texture.

How to Serve and Store German Cucumber Salad

Serve this salad cold, ideally straight from the fridge. It pairs wonderfully with grilled meats, schnitzel, sausages, or even alongside a sandwich for a light lunch. For best flavor, give it a good stir before serving to redistribute the dressing.

Store leftovers in an airtight container in the refrigerator. The salad will keep for up to 2 days, though the cucumbers may soften slightly. It’s not freezer-friendly due to the high water content of cucumbers and the creamy dressing.

Frequently Asked Questions

How do I keep the salad from getting watery?

Salt the cucumbers beforehand and drain well. This step removes excess moisture that can dilute the dressing.

Can I make it dairy-free?

Yes! Use a plant-based sour cream or thick plain dairy-free yogurt. The result will still be tangy and creamy.

What vinegar is best for this salad?

White vinegar is traditional, but you can use apple cider vinegar for a slightly fruitier flavor.

Can I make this ahead of time?

Absolutely. In fact, it’s even better after sitting for a few hours in the fridge. Just stir before serving.

Can I add other ingredients?

Some variations include a pinch of mustard or a splash of lemon juice. Thinly sliced radishes or garlic are also tasty additions.

Want More Salad Ideas with a Twist?

If you love this refreshing German Cucumber Salad, you’ll probably enjoy these other favorites:

Orange Dreamsicle Salad for a fruity and creamy delight.
Scalloped Corn Casserole as a comforting, hearty side.

Sweet Garlic Chicken in the Crockpot to pair with crisp salads.
Delicious Corned Beef Hash for a savory contrast.
Soft and Fluffy Homemade Naan Bread to scoop up any extra dressing.

Save This Pin + Share Your Results

Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use sour cream or go dairy-free? Add any garlic or lemon?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook fresher and smarter.

German Cucumber Salad

Author: Olivia McKenney
Total Time: 40 minutes
Yield: Serves 4

Print Recipe

Description

A refreshing and creamy cucumber salad with red onion, dill, and a tangy dressing. This traditional German side dish is easy to prepare and perfect for picnics, potlucks, or as a light pairing with hearty mains like schnitzel or sausages.

Ingredients

2 large English cucumbers, thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons fresh dill, chopped

1/2 cup sour cream

2 tablespoons white vinegar

1 teaspoon sugar

1 teaspoon salt (for salting cucumbers)

1/4 teaspoon black pepper

Instructions

Slice the cucumbers very thin using a knife or mandoline.
Place the slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out excess moisture.
In a bowl, whisk together sour cream, white vinegar, sugar, and black pepper until smooth.

Press cucumbers gently to remove remaining water.
Add cucumbers, red onion, and dill to the dressing.
Mix well to coat all slices evenly.

Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 10 minutes
Rest Time: 30 minutes

Category: Appetizers