I’ll be honest, a German cucumber salad (Gurkensalat) is one of those side dishes I never expected to get excited about. My husband first made it as part of a German meal and I thought, “That sounds nice.” And yet, it has completely won me over. It looks so simple, almost too simple, sitting there quietly next to everything else. But then you take a bite and suddenly it’s the thing you keep going back to.
For me, it’s all about that contrast. I love how cold, crisp cucumbers cut through richer dishes, especially anything fried (like schnitzel). It’s like a reset button for your palate. One forkful and everything feels lighter again, which is exactly what you want when the rest of the plate is more indulgent.
I also love the texture. When it’s done well, the cucumbers are thin and just slightly softened by the vinegar dressing, so they’re still crunchy but with this subtle silkiness. It sounds like a small thing, but it makes the whole dish feel more considered than you’d expect.
And then there’s that tang. That sharp, slightly sweet dressing hits straightaway – it’s bright, punchy and incredibly refreshing. Meanwhile, the dill, chives and onion give the salad a real depth, even though it’s still so very simple.
This is not a flashy side salad, in fact it can be quite soupy. It would be less so if I used full-fat sour cream rather than the lite version. But I love it, anyway. It just works – and somehow it always makes everything else on the plate taste better, too.
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Tangy German Cucumber Salad (Gurkensalat)
Recipe by Food and Vine
This salad requires 2 1/2 hours of standing and chilling before it can be enjoyed in 2 1/2 minutes! I love it most with a crispy schnitzel or rich sausages.
6
servings10
minutesIngredients
3 3 Lebanese cucumbers, peeled, thinly sliced
1 tsp 1 tsp salt
1/3 cup 1/3 cup finely chopped fresh dill
2 tbs 2 tbsp finely chopped fresh chives
1 1/2 tbs 1 1/2 tbsp finely chopped red onion
3 tbs 3 tbsp extra-virgin olive oil
3 tbs 3 tbsp white wine vinegar
1 1/2 tsp 1 1/2 tsp caster sugar
1/2 tsp 1/2 tsp freshly ground black pepper
1/3 cup 1/3 sour cream (preferably full fat)
Method
- Place cucumber slices in a bowl and toss with salt. Stand for about 30 minutes, then drain thoroughly and transfer the slices to a fresh bowl.
- In a jug, whisk together dill, chives, red onion, oil, vinegar, sugar and pepper. Stir into drained cucumber. Stir in sour cream. Cover and place in the fridge, stirring occasionally, for 2 hours. Season to taste.
- Serve the cucumber salad chilled or at room temperature.
Recipe Video
Notes
- I think of this German cucumber salad as the thing that makes everything else on the plate taste better – I love it most with a crispy schnitzel or rich sausages, where that cold, tangy crunch cuts straight through the fat and balances things out. It’s just as good with roast meats, such as pork or chicken, and even works alongside simple foods like smoked fish or a slice of rye bread. Basically, anytime a meal starts to feel a bit heavy, this is what I reach for to freshen it all up.
- Though it’s best eaten within a day, this salad can be kept covered in the fridge for up to 3 days. Note that the cucumber will become a bit softer and there will be more liquid in the bowl.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 89kcal
- Fat: 7.2g
- Saturated Fat: 1g
- Sodium: 393mg
- Potassium: 252mg
- Carbohydrates: 6.8g
- Fiber: 0.9g
- Sugar: 2.6g
- Protein: 1.2g
- Calcium: 32mg
- Iron: 1mg
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