By:Nagi
61 Comments
This is a great, easy and refreshing German Cucumber Salad that’s something a little different to the usual. CalledGurkensalat, it’s a staple side salad in every household in Germany. It’s particularly favoured during the warmer weather for its cooling effects, as well as making a perfect accompaniment to counter hearty, rib-sticking German food such asPork Knuckle.
Snapshot: German Cucumber Salad
You’ll find versions of this cucumber salad in every household in Germany, and in many German restaurants around the world. It comes in both non-creamy (oil-and-vinegar) versions as well as creamy versions like this one I’m sharing. It’s an excellent summer salad, and to serve alongside rich, meaty heavy mains.
Tastes like: Juicy, creamy, and a little tangy. Refreshing and cooling, with a clean and neutral flavour.
Perfect as: Summer side salad, or a base to build a stand-alone, light salad meal (eg. top with hot-smoked trout or eel, ham, fried bacon, or white anchovies)
Serve alongside: Hearty, rich mains. Think: German Pork Knuckle, Schnitzel etc
Effort level: Low, especially if you have a mandoline!
Storage: Keeps 2 days in the fridge
What goes in German Cucumber Salad
Here’s what you need to make this:
Cucumbers – This is best made using the long English / telegraph cucumbers. These are less watery and have slightly firmer flesh than the shorter Lebanese cucumbers which are more common in Australia. They hold up better once dressed.
If you can’t find English / telegraph cucumbers, use 4 Lebanese cucumbers instead (no need to peel these, the skin is softer);
Sour cream – Full-fat is best, because the cucumber juices will dilute the creamy dressing. However low-fat works just fine too. You can also substitute thick plain yogurt;
Vinegar – Just plain-old white distilled vinegar; and
Dill – The fresh aniseed-y flavour really makes it! So don’t skip it! Alternatives: Chives will add a nice refreshing oniony touch, mint will also go very well, else parsley for a more neutral flavour. Coriander / cilantro will give it a great Middle Eastern spin (I’d probably add a squeeze of lemon and touch of garlic too).
How to make German Cucumber Salad
Peel and finely slice cucumbers – It’s best to peel English / telegraph cucumbers because the skin is a bit thick and tough. It just gives the salad a better overall texture, otherwise you have the slightly tougher skin mingling with the soft flesh. It also looks lovely with the pale green of the flesh only!
If you’re using Lebanese cucumbers, there is no need to peel them because the skin is softer (feel free to, however).
Finely slicing – A mandoline will make short work of this. This is the one I have – I’ve been loyal to it for my entire cooking life, I love it. Otherwise, show off your knife skills!
Mix dressing – Mix dressing ingredients in a small bowl, then toss cucumbers in the dressing. The dressing is initially quite thick, as shown below, but it will thin out in the next step; and
Leave for 4 hours+ – Set salad aside to let the cucumbers sweat and soften with the salt and acid from the dressing, like a very light pickling. The cucumber juice also thins the dressing so what started out as a thick and rich sour cream dressing ends up as a thin, Coleslaw-like white dressing which is refreshing rather than cloying.
What to serve with German Cucumber Salad
Such a clean-tasting, refreshing salad like this excellent served alongside rich or meat-heavy mains such as roasts. The cooling, creamy taste also couples perfectly with barbecued foods, so bring it along as part of a BBQ spread on hot summer days.
I’m sharing it as a suggested side for the Crispy German Pork Knuckle that I published on Monday as part of this week’s German-themed recipes. Pair it with the German Potato Salad I also shared today for a big Bavarian feast!! – Nagi x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
German Cucumber Salad
Author: Nagi
Prep: 10 minutes mins
Marinating: 4 hours hrs
Side Salad
German
5 from 11 votes
Servings5
Tap or hover to scale
This is a recipe for a refreshing German Cucumber Salad. Called Gurkensalat, it's a staple side salad you'll find versions of in every household in Germany. It's particularly favoured during the warmer weather for its cooling effects, as well as alongside rich mains such as German Pork Knuckle.
It will go with virtually any European or Western dish, as it has a clean, neutral flavour.
The dressing is very thick at first, but it naturally becomes diluted with the cucumber juices so you end up with a thinner, white dressing. This makes this Cucumber Salad refreshing rather than cloying.
Don't skip the dill, it really makes it!
Ingredients
- 2 English / telegraph cucumbers (ie. long cucumbers. Sub 4 x Lebanese cucumbers, Note 1)
Dressing:
- 1/2 cup sour cream (sub plain, thick yogurt)
- 1 tbsp white vinegar (plain distilled vinegar)
- 1 tsp white sugar
- 1 tbsp fresh dill , finely chopped
- 1/2 tsp salt
- Black pepper
Instructions
Peel cucumbers and finely slice into 2mm / 0.2" slices using a mandoline (or by hand and show off your knife skills!)
Mix dressing ingredients in a small bowl.
Toss cucumbers with dressing, then set aside for at least 4 hours or even overnight. The cucumbers will soften and leach juice which will thin the dressing to the right consistency.
Serving: Toss well then transfer to bowl for serving. Serve chilled for the most refreshing flavour!
Recipe Notes:
1. Cucumbers – It’s best to use the long cucumbers called English or telegraph cucumbers. These are less watery than Lebanese cucumbers, the short ones which are more common in Australia. Lebanese cucumbers will make the dressing slightly thinner than intended and the cucumber will go slightly softer. But they are still delicious and worth using with this recipe!
If you can’t find English cucumbers, use 4 x Lebanese cucumbers instead (each about 20-25cm long). If you use Lebanese cucumbers, peeling is optional (skin is tougher on Telegraph cucumbers) but feel free to do so.
2. Storage – Keeps for 2 days. After this, I find the cucumber gets a bit too soft for my taste.
3. Nutrition – Per serving, assuming 5 servings.
Nutrition Information:
Calories: 66cal (3%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Cholesterol: 12mg (4%)Sodium: 253mg (11%)Potassium: 210mg (6%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 275IU (6%)Vitamin C: 4mg (5%)Calcium: 45mg (5%)Iron: 1mg (6%)
Keywords: Creamy Cucumber Salad, cucumber salad, German Cucumber Salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
More fresh and zesty salads
Life of Dozer
Annual vaccination time! He’s such a sook when it comes to needles – bit like his Mama. 😂
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Read More
Free Recipe eBooks
Join my free email list to receive THREE free cookbooks!
Related Posts
The most amazing Chicken Kale Salad
Spicy maple roast carrots with crispy chickpeas and yogurt sauce
Reader Interactions
Leave a Comment
61 Comments
Denise W. says
Love this recipe! I grew up in Minnesota, USA, and we always put this on our baked potatoes! My German grandfather taught us to add butter, salt & pepper to a beautiful baked russet and top it with this delicious cucumber salad! I have used both fresh and dried dill, I add it according to the overall look of dill in the sauce-start with less and taste to your preference!Reply
- Thanh O says
Hello from Calgary! Can we use dry dill instead? If so what would the portion be?Reply
- Ann says
Hi Nagi,
My mom was Polish and she made cucumber salad often. Her recipe was virtually the same as yours with the addition of finely sliced scallions or onions. Thanks for all your wonderful recipes.Reply
- Nagi says
Sounds perfect Ann ❤️ N x
Reply
- Lynn Phlaum says
Wonderful, light and easy! Another winner!Reply
- Ciara says
Hi Nagi, would it be fine to use apple cider or rice vinegar instead of plain white? I don’t have the white and making this early tomorrow for a bbq!
Reply
See AlsoSpiral Sweet Potato Bake- Nagi says
Yes definitely Ciara – either will work here. N x
Reply
- Michael K says
We have been making this salad for years but we add some finely sliced white onions to the mix. My moms recipe. A whole new Austrian taste experience!!!!Reply
- Rabea says
Hi Nagi. Greetings from Germany 🙂 I can recommend the salad also with buttermilk instead of the sour cream. Will make it even fresher.
Reply
- Pat P says
Oh yum! This IS strangely addictive. I made it with Greek yoghurt – for the protein of course. Will make more tomorrow!Reply
- Deanna Newkirk says
Look good send me mote healthy salads and simple to make!😊
Reply
- Nagi says
Take a look at this section here Deanna! https://www.recipetineats.com/category/salad-recipes-main-course/ N x
Reply
- Bernice chesley says
I love your recipes but I no longer receive them in my email. I have to Google you – is this something new?
Reply
- Nagi says
Hi Bernice, nothing new and they are still being sent out! You may have dropped off the mailing list though (this happens if my emails are unopened for a nu per of months) – so just re-subscribe and you should receive my emails. If you’re still having issues, send me an email and I can look into this for you. N x
Reply
- Isabel says
A delicious side for a hot and humid Canadian summer. Just added a touch of mild onion. Thanks. Will definitely make it again in July!!!
Reply
- Silke says
Finely chopped spring onion or chives is excellent as well.
Reply
- Nagi says
Perfect Isabel!! N x
Reply
- Isabel says
As usual, just wondering what to make for dinner tomorrow (monday). Then I remembered your fantastic Salisbury steak recipe with mushroom sauce. Solved!!!
Reply
- marysia says
Our Polish family has been making this tasty salad with the exact same ingredients & its been passed down for many generations .
Its very popular all across Poland so it must’ve been ‘borrowed’ & crossed the border West 🙂Reply
- Nagi says
Yes definitely Marysia! Everyone has their own traditional version 🙂 N x
Reply
- Narda Lee Skelton says
This is also great with salmon
Reply
- Esther Stoney says
I first learned this recipe in the 1960’s from some German/ Russian cooks in a restaurant where I had my first job.
They used fresh whipping cream and soured it with lemon juice which gives it a slightly different flavour. Also they left the peeling on sometimes but scored it with a fork. They sliced the cucumbers then mixed them with about a teaspoon of salt and left them to sweat in the refrigerator for about an hour or up to overnight, then drained them very well before adding the dressing. After dressing, the salad was allowed to chill and marinate for at least an hour before serving. This is still my favourite way to serve cucumbers.Reply
- Nagi says
Woah that’s amazing Esther, sounds to die for!! N x
Reply
- Nancy says
This is an everyday summer recipe in the midwest when cukes are plentiful. It’s essential to add onion, my preference being thinly sliced red onion.
Reply
- Nagi says
You could definitely add it if you like Nancy, sometimes I find onion too overpowering for the fresh dill though. N x
Reply
- Eve says
This is a good recipe, I add red onions sliced thin to it.Reply
- Gillian says
Love the 2 recipes our weather is warming up and soon I will be in the backyard doing some barbecue..love the view looking out at the water Dozer you sure are a lucky dog
Reply
- Nagi says
Perfect Gillian!! N x
Reply
- Elizabeth Anthony says
Love this recipe, much easier than making a rue. I did use evaporated milk, as it’s all I had , and halved the recipe. Although I over baked, I got distracted, it came out great. This Mac was to clear cheese out of the frig so I used some good sliced Swiss I had (cut in really small dice, sharp cheddar and Parmesan. This is now my go to Mac and cheese recipeReply
- Nagi says
I think you’ve commented on the wrong recipe but I’m so glad you love my Mac & Cheese Elizabeth!! N x
Reply
- Wendy Schmerl says
My grandma always used grated peeled apple cucumbers
Reply
- Bridget McCormick says
It’s my favorite way of eating cucumbers. My Grandma made it when I was a child and it was one of the first things I learned to ‘cook.’
Reply
- Nagi says
That’s so lovely to hear Bridget!! N x
Reply
