I found a German Cucumber Salad that pairs crisp cucumbers and fresh dill with a surprisingly simple sour cream dressing made from just a few pantry staples.

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I never thought a bowl of thinly sliced English cucumbers could stop me mid-bite, but this one did. It’s bright, a little vinegary, and fresh dill slaps through the creaminess in a way I can’t fully explain.

I’ve seen versions in German Meals collections, yet this feels like one of those German Cucumber Salad Recipes that quietly steals the show. I bring it when I want people to actually notice the side dish, not just pretend to, and somehow it always starts a conversation about simple flavor tricks I swear I didn’t plan.

Ingredients

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Crunchy cucumbers give hydration, fiber and a fresh mild flavor, low in calories.
Red onion adds sharpness, vitamin C, antioxidants and a little bite and sweetness.
Vinegar brings bright sour tang and helps balance richness, low calories too.
Sour cream gives creamy tang, adds fat and protein, makes salad richer.
Plain yogurt lightens the dressing, adds probiotics and mild tang without heaviness.
Fresh dill adds bright herb aroma, freshness and a classic German flavor.
A touch of sugar rounds acidity, gives slight sweetness and flavor balance.
Chives add gentle oniony notes, color and a mild garnish pop.

Ingredient Quantities

2 medium English cucumbers about 500 g thinly sliced

1 small red onion thinly sliced

1 teaspoon salt

1 tablespoon sugar

2 tablespoons white wine vinegar or apple cider vinegar

1/2 cup (120 g) sour cream or crème fraîche

2 tablespoons plain yogurt or 1-2 tablespoons milk optional

2 tablespoons fresh dill chopped

Freshly ground black pepper to taste

1 tablespoon chopped chives optional

How to Make this

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1. Thinly slice the English cucumbers and the red onion, a mandoline helps but a sharp knife is fine, try to keep slices even.

2. Put cucumber and onion in a large bowl, sprinkle the teaspoon of salt over them and toss, let sit 10 to 15 minutes so they release water.

3. Meanwhile whisk the tablespoon sugar into the 2 tablespoons vinegar until it mostly dissolves.

4. In a separate bowl stir the 1/2 cup sour cream or crème fraîche with the 2 tablespoons plain yogurt or 1 to 2 tablespoons milk if you want it thinner, then mix in the vinegar and sugar dressing.

5. Add the 2 tablespoons chopped fresh dill and freshly ground black pepper to the dressing, taste and adjust sugar or vinegar a little if needed.

6. Drain the cucumbers well by squeezing gently in a clean kitchen towel or pressing in a colander, you want most of the liquid gone or the salad will be watery.

7. Toss the drained cucumbers and onion with the dressing until evenly coated.

8. Stir in the optional 1 tablespoon chopped chives if using.

9. Chill at least 30 minutes so flavors meld, but you can serve right away if youre impatient.

10. Before serving taste and adjust salt and pepper, garnish with a little extra dill or chives if you like.

Equipment Needed

1. Mandoline or a sharp chef’s knife and a cutting board
2. Large mixing bowl
3. Colander or fine mesh sieve for draining
4. Clean kitchen towel or cheesecloth to squeeze out the liquid
5. Measuring spoons and a 1/2 cup measuring cup
6. Small bowl or jar and a whisk for the dressing
7. Spoon or salad tongs for tossing
8. Refrigerator safe container for chilling and serving

FAQ

Can I use regular cucumbers instead of English ones? A: Yes. English cucumbers are less seedy and more tender, but regular cucumbers work fine if you remove seeds or scoop them out, slice thin, and salt a bit to draw out extra water.

Why does the salad get soggy and how do I stop that? A: Salting pulls water from the cukes, which can make the dressing watery. After salting let them sit in a colander 10 minutes, press or gently squeeze, then pat dry before dressing. Also add the dressing right before serving for best texture.

Can I make this ahead and how long will it keep? A: You can make the dressing a day ahead and store in the fridge. Toss with cucumbers just before serving, or dress them and keep in an airtight container up to 1-2 days, but expect more liquid the longer it sits.

Any good dairy free or vegan swaps? A: Yes, use plain dairy free yogurt, cashew cream, or vegan sour cream. A little vegan mayo mixed with plant milk also gives a similar creamy texture.

How do I fix it if the salad is too tangy, sweet, or salty? A: Too tangy, add more sour cream or a pinch of sugar. Too sweet, add a splash more vinegar. Too salty, add cucumbers or a spoon of plain yogurt to mellow it out.

Best tool and slice thickness for this salad? A: A mandoline makes nice paper thin slices, but a very sharp knife works too. Aim for 1.5 to 2 mm slices for the classic tender bite, thicker slices give more crunch.

German Cucumber Salad (Gurkensalat) Recipe Substitutions and Variations

Cucumbers (2 medium English): Swap for Persian or mini cucumbers (same amount) for fewer seeds and crisper bite, or try thinly sliced zucchini if you want a milder, less watery salad; just salt and squeeze out extra moisture.
Sour cream or crème fraîche (1/2 cup): Use full fat Greek yogurt 1:1 for similar tang and creaminess, or mascarpone for a richer, smoother dressing (use a little lemon if it needs more tang).
White wine or apple cider vinegar (2 tbsp): Fresh lemon juice works fine at the same amount, or use mild rice vinegar for a softer acidity, taste and adjust as needed.
Fresh dill (2 tbsp): If you only have dried, use about 2 teaspoons dried dill in place of 2 tbsp fresh, or swap with chopped parsley or tarragon for a different fresh herb note; for extra tangy dill flavor, add 1 tablespoon dill pickle juice to the dressing.

Pro Tips

1) Salt, drain, and get them really dry. Letting cucumbers sweat is great but if you dont remove the liquid afterward the salad turns watery fast. Use a clean kitchen towel or a salad spinner and press gently, not brutal or theyll get mushy. If you want extra-crisp, a quick ice water bath helps.

2) Keep the dressing thick till the last minute. Full fat sour cream or creme fraiche stays creamy way better than skinny stuff, so only thin it with yogurt or milk right before tossing. A tiny spoon of mayo or a splash of buttermilk can help it cling to the cucs if you find it separates.

3) Taste and fix it, dont assume the amounts are perfect. Vinegar and sugar balance depends on your cucumbers and dill, so add acid or sweet in tiny bits until it sings. Freshly cracked pepper and an extra pinch of dill right before serving makes it pop.

4) Make-ahead hacks and leftovers. You can prep earlier but store cucumbers drained and keep the dressing separate, then combine 15 to 30 minutes before serving for best texture. Save the squeezed cucumber juice, it makes a nice quick pickle brine or adds tang to a vinaigrette later.