German Cucumber Salad (Gurkensalat) Recipe – German Special
German Cucumber Salad (Gurkensalat) is a light, refreshing, and creamy or vinegar-based salad that is a staple in German cuisine. Made with thinly sliced cucumbers, fresh herbs, and a tangy dressing, this dish is perfect as a side for schnitzel, bratwurst, or grilled meats. It’s simple to make, packed with fresh flavors, and ideal for warm-weather meals.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Salad:
- 2 large cucumbers, thinly sliced
- ½ small red or white onion, thinly sliced
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
For the Dressing (Choose One):
- Creamy Dressing
- ½ cup sour cream or Greek yogurt
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon sugar
- ½ teaspoon black pepper
Vinegar Dressing:
- ¼ cup white vinegar or apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
- ½ teaspoon mustard (optional, for tanginess)
Prepare the Cucumbers:
Place the thinly sliced cucumbers in a colander and sprinkle with salt.
Let sit for 10–15 minutes to draw out excess water.
Gently squeeze the cucumbers and pat dry with a paper towel.
Make the Dressing:
In a bowl, whisk together all the ingredients for your chosen dressing (creamy or vinegar-based).
Assemble the Salad:
In a mixing bowl, combine the cucumbers, onions, and dill.
Pour the dressing over the cucumbers and toss gently to coat.
Serve:
Let the salad chill for 10 minutes before serving for best flavor.
Serve as a side dish with grilled meats, schnitzel, or bratwurst.
Recipe Notes :
For extra flavor, add a pinch of garlic powder or a teaspoon of Dijon mustard.
For a richer taste, replace sour cream with mayonnaise or crème fraîche in the creamy version.
Want it extra crisp? Use English or Persian cucumbers instead of regular cucumbers.
Best served fresh, but can be refrigerated for up to 1 day before serving.
