Description
This German Cucumber Salad is a refreshing, creamy side dish featuring thinly sliced cucumbers tossed in a tangy sour cream and vinegar dressing with fresh dill. Perfect for a light accompaniment to any meal, it is simple to prepare and needs to marinate for a few hours to develop its full flavor.
Ingredients
Scale
Cucumbers
- 2 English or telegraph cucumbers (substitute 4 Lebanese cucumbers)
Dressing
- 1/2 cup sour cream (or plain, thick yogurt as a substitute)
- 1 tbsp white vinegar (plain distilled vinegar)
- 1 tsp white sugar
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Prepare the cucumbers: Peel the cucumbers and finely slice them into 2mm (0.2 inch) slices. Use a mandoline slicer for uniform thin slices or cut by hand with a sharp knife.
- Make the dressing: In a small bowl, mix together the sour cream, white vinegar, white sugar, fresh dill, salt, and black pepper until well combined.
- Toss cucumbers with dressing: Combine the sliced cucumbers with the dressing and toss thoroughly to coat all pieces evenly.
- Marinate: Set the salad aside for at least 4 hours, or preferably overnight, allowing the cucumbers to soften and release juice, which will thin the dressing to a desirable consistency.
- Serve: Before serving, toss the salad well again, then transfer to a serving bowl. Serve chilled for the best refreshing flavor.
Notes
- Using a mandoline ensures uniformly thin slices for better texture.
- Green dill is essential for an authentic flavor; avoid dried dill as it is less potent.
- Marinating overnight enhances the flavor and softens the cucumbers nicely.
- You can substitute sour cream with plain Greek yogurt for a slightly tangier and healthier option.
- Adjust salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: German
Keywords: German cucumber salad, creamy cucumber salad, dill cucumber salad, easy side dish, no-cook salad
