Description
This German Creamy Cucumber Salad is a refreshing and light side dish featuring thinly sliced cucumbers tossed in a tangy and creamy dressing made from sour cream, white vinegar, fresh dill, and a touch of sugar. Perfectly chilled, this salad offers a crisp and flavorful accompaniment to grilled meats, schnitzel, or sausages, making it a delightful addition to any summer meal.
Ingredients
Scale
Vegetables
- 2 large cucumbers (thinly sliced)
- 1 small red onion (thinly sliced, optional)
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon sugar
Dressings
- 1/2 cup sour cream
- 2 tablespoons white vinegar
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle with salt. Let them sit for 20–30 minutes to draw out excess moisture. This step ensures the salad isn’t watery.
- Dry Cucumbers: After resting, gently squeeze the cucumbers or pat them dry with paper towels to remove the drawn-out liquid.
- Make Dressing: In a mixing bowl, whisk together sour cream, white vinegar, sugar, chopped dill, and black pepper until the dressing is smooth and well combined.
- Combine Ingredients: Add the dried cucumbers and optionally the thinly sliced red onion to the dressing. Toss everything together to coat the vegetables evenly in the creamy mixture.
- Chill Salad: Cover the bowl and place it in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld and the salad to become more refreshing.
Notes
- For a lighter version, substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- This salad pairs beautifully with grilled meats, schnitzel, or sausages, enhancing your meal with a crisp, tangy side.
- Using a mandoline slicer will give you ultra-thin, even cucumber slices for better texture and presentation.
