Light, refreshing, and bursting with bright acidity, German Cucumber Salad (Gurkensalat) is the ultimate side dish for warm-weather meals. With its paper-thin cucumber slices bathed in a tangy vinegar dressing, this dish balances sweet, sour, and herbal notes beautifully—just like the perfect bite of a well-dressed ceviche.
Much like the bold, zesty flavors of Cilantro Lime Shrimp Wraps or the comforting richness of Shrimp Rigatoni, this cucumber salad is all about simple ingredients that shine with the right technique. A quick salting step draws out excess moisture, ensuring every bite is crisp and packed with concentrated flavor.
Swapping white vinegar for rice vinegar adds a subtle Asian twist, while a touch of Dijon mustard brings a French-inspired depth. Whether you’re exploring global flavors in your kitchen or keeping it classic, German Cucumber Salad is an easy win for any meal.
Flavor Bomb Alert!
- First Time, Pure Magic: I made this for a summer cookout, and it disappeared faster than the burgers—proof that simplicity wins.
- Perfect Meal Prep Side: This salad stays crisp for hours, making it a go-to for work lunches or last-minute gatherings.
- Game-Changer Tip: Let it sit for at least 30 minutes before serving—the flavors meld into something incredibly refreshing.
- Unexpected Twist: A sprinkle of smoked paprika takes this from traditional to totally next-level.
- Why You’ll Love It: It’s light, vibrant, and pairs just as well with BBQ ribs as it does with fresh seafood.
German Cucumber Salad Recipe
Equipment
- Large platter
- Colander
- Paper towels
- Large mixing bowl
- Spoon or spatula
Ingredients
- 1 tsp dried parsley
- ¼ tsp paprika, or to taste
- 2 tbsp white vinegar
- 1 tsp dried dill
- ½ medium onion, sliced thin (Optional)
- 2 large cucumbers, sliced thin
- ½ cup sour cream
- 1 tsp salt
- 2 tsp white sugar
Instructions
- Arrange cucumber and onion slices evenly across a large platter, seasoning both sides with salt.
- Allow them to rest for 30 minutes to draw out excess moisture.
- Transfer to a colander, drain thoroughly, and gently squeeze to remove remaining liquid.
- Use paper towels to pat them completely dry.
- In a large bowl, mix sour cream, sugar, vinegar, dill, and parsley until well combined.
- Add the drained cucumber and onion slices, folding carefully to coat without breaking them.
- Cover the bowl and refrigerate for at least 8 hours or overnight to enhance flavors.
- Before serving, sprinkle with paprika for a finishing touch.
Notes
- Using English cucumbers or peeling regular cucumbers helps reduce bitterness and ensures a smoother texture.
- A mandoline slicer creates evenly thin cucumber slices, which absorb the dressing more effectively.
- Substituting Greek yogurt for sour cream results in a lighter, tangier variation without compromising creaminess.
| Nutrition | Value |
| Calories | 108kcal |
| Carbohydrates | 13g |
| Fibre | 2g |
| Fat | 6g |
| Protein | 2g |
| Cholesterol | 13g |
