German Cucumber Salad Recipe
Cool, creamy, and refreshing, this traditional German cucumber salad features crisp cucumbers and onions tossed in a tangy sour cream dressing with fresh dill and parsley. A hint of sweetness balances the acidity, making it the perfect side dish for hearty meals or summer gatherings.
Equipment
- Large platter
- Colander
- Paper towels
- Large mixing bowl
- Spoon or spatula
Ingredients
- 1 tsp dried parsley
- ¼ tsp paprika, or to taste
- 2 tbsp white vinegar
- 1 tsp dried dill
- ½ medium onion, sliced thin (Optional)
- 2 large cucumbers, sliced thin
- ½ cup sour cream
- 1 tsp salt
- 2 tsp white sugar
Instructions
- Arrange cucumber and onion slices evenly across a large platter, seasoning both sides with salt.
- Allow them to rest for 30 minutes to draw out excess moisture.
- Transfer to a colander, drain thoroughly, and gently squeeze to remove remaining liquid.
- Use paper towels to pat them completely dry.
- In a large bowl, mix sour cream, sugar, vinegar, dill, and parsley until well combined.
- Add the drained cucumber and onion slices, folding carefully to coat without breaking them.
- Cover the bowl and refrigerate for at least 8 hours or overnight to enhance flavors.
- Before serving, sprinkle with paprika for a finishing touch.
Notes
- Using English cucumbers or peeling regular cucumbers helps reduce bitterness and ensures a smoother texture.
- A mandoline slicer creates evenly thin cucumber slices, which absorb the dressing more effectively.
- Substituting Greek yogurt for sour cream results in a lighter, tangier variation without compromising creaminess.