Description
This German Creamy Cucumber Salad is a refreshing and tangy side dish featuring thinly sliced cucumbers coated in a creamy dressing made with sour cream, white vinegar, fresh dill, garlic, and onions. Perfectly chilled, it offers a delightful balance of crunch and creaminess, making it a traditional accompaniment to schnitzel, grilled meats, or roasted potatoes.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 2 tablespoons finely chopped red or yellow onion
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 clove garlic, minced
- 1 teaspoon sugar
Dressing
- 1/2 cup sour cream
- 1 tablespoon white vinegar
Instructions
- Prepare cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle with 1/2 teaspoon salt. Toss gently to distribute the salt evenly and let them sit for 20–30 minutes to draw out excess moisture, helping the salad to stay crisp.
- Dry cucumbers: After the resting period, drain the cucumbers and gently pat them dry using a clean towel or paper towels to remove any remaining moisture.
- Make the dressing: In a large bowl, whisk together the sour cream, white vinegar, sugar, chopped fresh dill (or dried dill), minced garlic, black pepper, and finely chopped onion until the dressing is smooth and well combined.
- Combine salad: Add the dried cucumber slices to the bowl with the creamy dressing. Toss gently to coat the cucumbers evenly without breaking them.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For a lighter variation, substitute Greek yogurt for sour cream to reduce fat content.
- This salad pairs beautifully with schnitzel, grilled meats, or roasted potatoes.
- Best served the same day, as cucumbers tend to release more water over time, which can dilute the dressing.
