Description
This Refreshing and Tangy German Cucumber Salad features thinly sliced cucumbers and onions tossed in a creamy, tangy dressing made from sour cream, white vinegar, and fresh dill. A light sprinkle of sugar and seasonings balances the flavors perfectly, making it an ideal chilled side dish for warm weather or any meal.
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 the Cucumbers: Peel the cucumbers if preferred, then slice them very thinly using a sharp knife or mandoline. Place the slices in a colander and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess water, then pat dry with 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 mixture is smooth and creamy, forming a tangy and flavorful dressing.
- Combine the Salad: Add the drained cucumber slices and thinly sliced onions into the bowl with the dressing. Toss gently but thoroughly to ensure all cucumber slices are evenly coated with the creamy dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to cool. Garnish with additional dill if desired before serving to enhance presentation and flavor.
Notes
- Peeling cucumbers is optional; leaving the skin on adds extra nutrients and a slight crunch.
- Using a mandoline ensures uniformly thin slices for the best texture and appearance.
- Allowing the cucumbers to sit with salt helps reduce excess moisture, preventing a watery dressing.
- This salad is best served chilled, making it perfect for warm-weather meals or as a refreshing side dish.
- Adjust the sugar amount to taste for more or less sweetness.
