German Cucumber Salad
Thinly sliced cucumbers in a light, tangy sour cream and dill dressing. This refreshing German classic comes together in minutes and is the perfect cool, creamy side dish for grilled meats, schnitzel, or a summer barbecue.
For 4 servings
- prep · ~30 min
Slice the cucumbers and salt them.
1.Thinly slice 500 g cucumber using a mandoline or sharp knife.2.Place slices in a colander and sprinkle with 0.5 tsp salt.3.Toss to coat and let drain in the sink for 30 minutes.TIPSalting draws out excess water so the salad stays creamy, not watery. - prep · ~2 min
Pat the cucumbers dry.
After 30 minutes, gently press the cucumber slices with paper towels or a clean kitchen towel to remove as much moisture as possible. Transfer to a mixing bowl.
TIPDon't skip the drying step — it's the secret to a crisp, creamy salad. - mix · ~2 min
Make the dressing.
1.In a small bowl, whisk together 0.5 cup sour cream, 2 tbsp white vinegar, and 1 tsp sugar.2.Stir in 2 tbsp chopped fresh dill and a pinch of black pepper. - assemble · ~1 min
Toss everything together.
Add the thinly sliced onion and the dressing to the cucumbers. Toss gently until all slices are evenly coated.
- rest · ~15 min
Chill before serving.
Cover and refrigerate for at least 15 minutes to let the flavors meld. Serve cold.
TIPThis salad actually gets better after a couple of hours in the fridge.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for paper-thin, even cucumber slices that absorb dressing better.
- 2Salting and draining for a full 30 minutes is essential to prevent a watery salad.
- 3Pat the cucumbers very dry after salting to keep the dressing creamy and cohesive.
- 4Let the salad chill for at least 30 minutes so the flavors meld and the onion mellows.
- 5For best texture, serve within 4 hours — after that, cucumbers can start to soften.
- 6If you have time, make the dressing an hour ahead to let the dill infuse.
Adapt it for your goals.
Dairy-free
Replace sour cream with a plant-based yogurt or cashew cream (soaked and blended). Ideal for those avoiding dairy while keeping the tangy, creamy texture.
low fatLow-fat
Use Greek yogurt or low-fat sour cream instead of full-fat sour cream. Cuts calories and adds extra protein without sacrificing creaminess.
herb swapHerb swap
Swap fresh dill for fresh chives, parsley, or tarragon. A great way to use up what's in your fridge or to create a slightly different flavor profile.
add crunchAdd crunch
Add 1-2 tablespoons of toasted caraway seeds or poppy seeds when tossing. They add a subtle nutty crunch and an authentic German twist.
no onionNo onion
Omit the onion or replace with finely sliced radishes. Perfect for those who find raw onion too pungent, radishes add a peppery crunch.
Why this is on our healthy list.
Low Calorie & Hydrating
Cucumbers are over 95% water and very low in calories, making this salad a light, hydrating side dish that supports digestion.
Probiotic Support from Sour Cream
Sour cream contains live cultures that can aid gut health when consumed as part of a balanced diet.
Rich in Vitamin K
Both cucumbers and fresh dill provide vitamin K, which is important for bone health and blood clotting.
Antioxidants from Dill
Fresh dill is a source of flavonoids and monoterpenes, compounds with antioxidant properties that help protect cells from damage.
Frequently asked questions
Yes, but white vinegar is traditional for its clean acidity. Apple cider vinegar or white wine vinegar will also work, though they change the flavor slightly.
