Description
A classic German cucumber salad recipe, featuring crisp cucumbers in a creamy, tangy dressing with fresh dill. This refreshing side dish is perfect for summer meals and traditional German cuisine.
Ingredients
- 2 large fresh cucumbers
- ½ cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
Instructions
- Wash cucumbers thoroughly and peel them if preferred for a softer texture.
- Slice cucumbers thinly into even rounds to ensure they absorb the dressing well.
- Place the cucumber slices in a colander, sprinkle lightly with salt, and let them rest for 20 minutes to draw out excess water.
- Pat cucumbers dry with a clean towel to prevent a watery salad.
- In a bowl, combine sour cream, vinegar, olive oil, garlic, sugar, dill, salt, and pepper.
- Mix the dressing until smooth and creamy.
- Add cucumber slices into the dressing and toss gently to coat them evenly.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
- Stir once more before plating to make sure the dressing is evenly distributed.
- Serve chilled for the most refreshing taste.
Notes
- For a lighter version, use yogurt instead of sour cream.
- Increase vinegar slightly for a sharper tang.
- Add thinly sliced onions for extra flavor and bite.
- A pinch of paprika or mustard can be added to the dressing for subtle warmth.
- For a dairy-free option, use a plant-based alternative to sour cream or a vinaigrette.
- Adjust sugar to balance tanginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (chilling)
- Category: Side Dish
- Method: No-Cook
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 180 calories
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: Low
- Fiber: Present
- Protein: Present
- Cholesterol: N/A
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