Creamy Cucumber Salad

Thinly sliced cucumbers covered in a creamy dressing with fresh dill.

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If you're looking for a light and refreshing salad that is easy to make and bursting with flavor, this Creamy German Cucumber Salad is it. Made with crisp cucumbers, tangy sour cream, and fresh herbs, this salad is the perfect side dish for any summer meal.

Prep Time1 5

Total Time1 5

Servings:

Calories: 48kcal

Author: Kari

Ingredients

2 English cucumbers or Persian cucumbers
2 teaspoons kosher salt
½ small sweet onion thinly sliced
½ cup sour cream or full fat plain Greek yogurt
3 tablespoons fresh dill chopped
2 tablespoons distilled white vinegar
½-1 teaspoon granulated sugar you don't need a lot, just a little bit to balance out the acidity
1-2 pinches black pepper
1 pinch crushed red pepper flakes

Instructions

Slice the cucumbers to your desired thickness. (Use a mandolin to keep them the same size.)
2 English cucumbers
Toss the cucumbers with salt for at least 30 minutes and up to 1 hour to "sweat" out excess liquid.
2 teaspoons kosher salt
If desired, while the cucumbers sweat, soak the onions in cold water to reduce the "raw" taste.
½ small sweet onion
After 30 minutes, dry the cucumbers with a clean kitchen towel and drain the onions.
Whisk together the sour cream, dill, vinegar, black pepper, and sugar in a medium bowl.
½ cup sour cream, 3 tablespoons fresh dill, 2 tablespoons distilled white vinegar, ½-1 teaspoon granulated sugar, 1-2 pinches black pepper
Combine the dressing with the cucumbers and onions and toss until coated.
Refrigerate for 1 hour for the flavor of the dressing to develop, then serve.
Sprinkle with a pinch of red pepper flakes if desired and add extra salt and pepper if needed.
1 pinch crushed red pepper flakes

Notes

I recommend using a coarse salt like kosher salt to sweat the cucumbers.

To use dried dill, I would start with 1½ teaspoons.

To make this salad in advance, salt and pat dry the cucumbers and onions as directed, but keep them separate from the dressing until 2-3 hours before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition