CREAMY GERMAN CUCUMBER SALAD Recipe

I love serving this Creamy Cucumber Salad at BBQs and potlucks because the paper-thin cucumbers, fresh dill, and tangy dairy free yogurt combine into a surprising, crowd-pleasing side that always has guests asking for the recipe.

I grew up chasing simple summer flavors, and this creamy German Cucumber Salad still makes me stop and stare. I use thinly sliced English cucumbers so every forkful snaps with cool crunch, and fresh dill gives it that herbal lift that keeps it from being flat.

It’s light yet surprisingly rich, like something that belongs at a picnic and a more formal table at the same time. It vanishes at barbecues and potlucks, people always come back for seconds and then act surprised.

I don’t know why it’s so addictive, its just one of those dishes that keeps you reaching for one more bite.

Ingredients

• Cucumbers: crisp, mostly water, low in calories, some fiber and a refreshing crunch.
• dairy free yogurt: creamy base, plant protein varies, tangy, keeps salad light and smooth.
• Vinegar: bright acid, adds sour punch, helps balance sweetness and soften cucumbers.
• Dill: herbaceous, fresh, strong scent, tiny calories but big flavor boost.
• red onion: sharp, gives bite and crunch, contains antioxidants and trace fiber.
• Sugar: just a pinch tames vinegar, adds mild sweetness, simple carbs.
• olive oil and lemon: optional fat and brightness, add silkiness and extra nutrients.
• Kosher salt: enhances flavors, draws out cucumber water, keeps dressing bright.

Ingredient Quantities

• 2 large English cucumbers (about 1 to 1 1/2 lb), thinly sliced
• 1 teaspoon kosher salt
• 1 cup plain dairy free yogurt or dairy free sour cream (coconut or cashew based)
• 2 tablespoons white wine vinegar or apple cider vinegar
• 1 teaspoon granulated sugar
• 2 tablespoons fresh dill, chopped
• 1 small red onion, thinly sliced or 2 scallions, thinly sliced
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, optional
• 1 teaspoon lemon juice, optional

How to Make this

1. Wash and dry the 2 English cucumbers, then slice them very thin (mandoline or a sharp knife) and put the slices in a large bowl; sprinkle with 1 teaspoon kosher salt, toss, and let them sit 10 to 15 minutes so they sweat out excess water.

2. While they sweat, make the dressing: in a medium bowl whisk together 1 cup plain dairy free yogurt (or dairy free sour cream), 2 tablespoons white wine vinegar or apple cider vinegar, 1 teaspoon granulated sugar, 1/4 teaspoon freshly ground black pepper, 2 tablespoons chopped fresh dill, and the thinly sliced small red onion or 2 sliced scallions; if you want, add 1 tablespoon olive oil and 1 teaspoon lemon juice for extra brightness.

3. Taste the dressing and adjust a little if needed, but remember the cucumbers are salted already so dont overdo the salt.

4. After the cucumbers have released water, press them with your hands or wrap in a clean kitchen towel and squeeze gently to remove most of the liquid; you can reserve a few tablespoons of the liquid if you like a thinner dressing.

5. Add the drained cucumber slices to the dressing bowl and toss gently until everything is evenly coated; be careful not to mash the cucumbers.

6. Cover and chill the salad for at least 20 to 30 minutes so the flavors meld and the cucumbers firm up a bit; it’s even better after an hour.

7. Before serving taste again and tweak: add a little more vinegar or sugar if it needs more tang or balance, or more dill for herbiness.

8. Serve cold, garnished with a sprinkle of extra chopped dill or scallions if you like; this keeps well in the fridge for a day or two but will get a bit more watery over time.

Equipment Needed

1. Mandoline or a sharp chef’s knife (for super thin cucumber slices)
2. Cutting board
3. Large mixing bowl (to salt and sweat the cucumbers)
4. Medium bowl (for the dressing)
5. Whisk or fork (to blend the yogurt, vinegar and sugar)
6. Measuring cups and spoons (1 cup, tbsp, tsp)
7. Clean kitchen towel or cheesecloth (to squeeze out the cucumber liquid)
8. Tongs or a wooden spoon/spatula (to toss gently without mashing)
9. Airtight container or bowl with a lid (to chill and store)

FAQ

CREAMY GERMAN CUCUMBER SALAD Recipe Substitutions and Variations

• English cucumbers: use Persian cucumbers (same crunch, fewer seeds) or thinly sliced zucchini if cucumbers arent available; salt and drain zucchini a bit first to remove excess water.
• Dairy free yogurt or sour cream: swap with plain Greek yogurt for thicker tang, or blend silken tofu with a little lemon juice for a vegan, protein-rich alternative.
• White wine vinegar: substitute apple cider vinegar for similar acidity, or rice vinegar for a milder, sweeter touch; 1 tsp lemon juice also works in a pinch.
• Fresh dill: replace with chopped chives or flat-leaf parsley for a milder herby note, or use dried dill at about 1/3 the amount (roughly 2 tsp dried).

Pro Tips

– Use a mandoline for ultra thin, even slices but always use the hand guard or a cut‑resistant glove, otherwise you will regret it. If your cucumbers are super watery scoop the seeds out with a spoon first, it makes a big difference.

– Get most of the water out and save a little of it. Squeeze or spin the cucumbers until mostly dry, but keep 1 or 2 tablespoons of the drained liquid to thin the dressing if it gets too thick later.

– Taste and tweak after chilling, not before. Flavors settle in the fridge so wait till it’s cold to add a bit more vinegar, sugar, or lemon. A tiny splash of good olive oil or half teaspoon of Dijon will round the dressing and help it cling to the slices.

– For texture and finish add something crunchy or tangy when serving, like toasted pumpkin seeds, thin radish slices, or dairy free feta crumbles. If you want to store it longer keep the dressing and cucumbers separate and toss right before serving, otherwise it gets soggy after a day or two.