Description
This refreshing and tangy German Cucumber Salad features thinly sliced cucumbers tossed in a creamy dressing of sour cream, white vinegar, fresh dill, and a touch of sugar and pepper. The cucumbers are salted and drained to remove excess water, resulting in a crisp, flavorful salad perfect as a light side dish for summer meals or traditional German fare like schnitzel.
Ingredients
Scale
Cucumber Salad
- 2 large English cucumbers, thinly sliced
- 1 teaspoon salt
- ¼ small red onion, thinly sliced (optional)
Creamy Dressing
- ½ cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sugar
- ¼ teaspoon black pepper
Instructions
- Salt the Cucumbers: Place the sliced cucumbers in a colander and sprinkle them evenly with 1 teaspoon of salt. Toss gently to coat the slices with salt, then let them sit for 20 to 30 minutes. This step helps draw out excess water from the cucumbers to prevent the salad from becoming watery.
- Remove Excess Moisture: After the resting period, gently press the cucumbers or pat them dry with paper towels to remove the drawn-out moisture, ensuring the salad stays crisp.
- Prepare the Dressing: In a large mixing bowl, whisk together the sour cream, white vinegar, chopped fresh dill, sugar, and black pepper until the mixture is smooth and well combined.
- Toss Salad Ingredients: Add the drained cucumbers and optional thinly sliced red onion into the bowl with the dressing. Toss everything together gently until the cucumbers are thoroughly coated with the creamy dressing.
- Chill Before Serving: Cover the bowl and refrigerate the salad for at least 15 minutes. This chilling allows the flavors to meld and enhances the salad’s refreshing taste. Serve cold as a delicious side dish.
Notes
- For an extra creamy texture, substitute half the sour cream with Greek yogurt.
- Apple cider vinegar can be used instead of white vinegar for a slightly sweeter tang.
- This cucumber salad pairs wonderfully with grilled meats, schnitzel, or roasted potatoes.
