Description
This refreshing and tangy German Cucumber Salad features thinly sliced cucumbers and onions tossed in a creamy dressing made with sour cream, white vinegar, fresh dill, and a hint of sugar. Lightly salted cucumbers are drained to reduce excess moisture, ensuring a crisp texture. Perfect as a cool side dish or a light snack, this salad blends traditional German flavors with a creamy twist.
Ingredients
Scale
Vegetables
- 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 Cucumbers: Peel the cucumbers if desired, then slice them very thin using a sharp knife or mandoline. Place the slices in a colander, sprinkle with salt, and let sit for 15-20 minutes to draw out excess water. Pat the cucumbers dry with a paper towel to remove moisture.
- Make the Dressing: In a large bowl, whisk together the sour cream, white vinegar, sugar, black pepper, and chopped dill until it forms a smooth, creamy dressing.
- Combine Salad: Add the drained cucumber slices and thinly sliced onions into the bowl with the dressing. Toss gently to ensure the cucumbers are evenly coated in the creamy dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with additional dill if desired before serving.
Notes
- Peeling cucumbers is optional, depending on texture preference.
- Using a mandoline makes for evenly thin slices and a more delicate texture.
- Salt helps to draw out excess moisture from cucumbers for a crispier salad.
- Refrigerating the salad enhances the flavor melding.
- Fresh dill imparts better flavor, but dried dill is a convenient substitute.
