Description
This German Cucumber Salad features thinly sliced cucumbers and onions tossed in a creamy, tangy dressing made with sour cream, white vinegar, dill, and a hint of sugar. It’s a refreshing, crunchy side dish that is perfect for summer meals or to accompany traditional German fare.
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, then slice them very thin using a sharp knife or mandoline. Place the cucumber slices in a colander and sprinkle them with salt to draw out excess moisture. Let them sit for 15-20 minutes, then pat dry with paper towels.
- Make the dressing: In a large bowl, whisk together the sour cream, white vinegar, sugar, black pepper, and chopped dill until the dressing is smooth and creamy.
- Combine salad: Add the drained cucumber slices and thinly sliced onions to the dressing. Toss gently to evenly coat all the vegetables with the creamy dressing.
- Chill and serve: Refrigerate the cucumber salad for at least 30 minutes before serving so the flavors can meld. Garnish with additional dill if desired and enjoy chilled.
Notes
- For extra crunch, use English cucumbers or seedless varieties.
- Peeling the cucumbers is optional, depending on texture preference.
- Adjust the sugar and vinegar levels to taste for more or less tang.
- This salad is best served cold and consumed within 2 days for optimum freshness.
- Can be made a few hours ahead and refrigerated to deepen flavor.
