Description
A refreshing and tangy German cucumber salad featuring thinly sliced cucumbers and onions tossed in a creamy dressing made with sour cream, vinegar, fresh dill, and a touch of sugar. This easy-to-make salad is chilled before serving to meld the flavors perfectly, making it a crisp and flavorful side dish ideal for warm days or hearty meals.
Ingredients
Scale
Salad
- 2 large cucumbers, thinly sliced
- 1 small onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Cucumbers: Peel the cucumbers if desired and slice them very thinly using a sharp knife or mandoline. Place the slices in a colander, sprinkle with salt, and let them sit for 15-20 minutes to draw out excess water. Pat the slices dry using a paper towel to prevent a watery salad.
- Make the Dressing: In a large bowl, whisk together the sour cream, white vinegar, sugar, black pepper, salt, and chopped dill until the dressing is smooth and creamy.
- Combine the Salad: Add the drained cucumber slices and thinly sliced onions into the dressing bowl. Toss gently to ensure every slice is evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend and the salad to chill. Garnish with additional fresh dill if desired and serve cold.
Notes
- For extra crisp cucumbers, soak them in ice water after salting and draining.
- You can substitute sour cream with Greek yogurt for a healthier alternative.
- Adjust vinegar and sugar amounts to tailor the tanginess and sweetness to your preference.
- This salad pairs well with grilled meats or as a refreshing side for picnic meals.
- Use fresh dill whenever possible for the best flavor; dried dill is a good substitute but less aromatic.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: German
