German Cucumber Salad
Thinly sliced cucumbers meet a creamy, tangy sour cream dressing and fresh dill in this refreshing German side salad.
By Cookin' Kitchen
- Total: 4 hours 10 minutes
- Servings: 5 servings
Recipe
German Cucumber Salad
Thinly sliced cucumbers meet a creamy, tangy sour cream dressing and fresh dill in this refreshing German side salad.
Cookin' · https://cookin.club/recipes/german-cucumber-salad
- Prep
- 10 minutes
- Rest
- 4 hours
- Total
- 4 hours 10 minutes
- Servings
- 5
Ingredients
For 5 servings
Dressing
Equipment
- Mandoline
- Small bowl
- Serving bowl
Instructions
Step 1: Peel the cucumbers and finely slice them into 2 mm slices using a mandoline, or slice them by hand.
Tip: If using Lebanese cucumbers, peeling is optional.
Step 2: Mix the dressing ingredients in a small bowl.
Step 3: Toss the cucumbers with the dressing. Set aside for at least 4 hours or overnight, until the cucumbers soften and release juice that thins the dressing.
Step 4: Toss well, then transfer to a serving bowl. Serve chilled.
Notes
The salad keeps in the refrigerator for up to 2 days. Lebanese cucumbers can be used in place of English or telegraph cucumbers; peeling them is optional.
Nutrition per serving
- Calories
- 66 kcal
- Fat
- 5 g
- Saturated fat
- 3 g
- Carbohydrates
- 6 g
- Sugar
- 3 g
- Fiber
- 1 g
- Protein
- 1 g
- Sodium
- 253 mg
- Cholesterol
- 12 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This creamy German cucumber salad pairs thinly sliced cucumbers with a tangy sour cream dressing and fresh dill. Let it rest so the cucumbers soften and their juices thin the dressing.
Serve it chilled alongside rich mains or barbecued food. English or telegraph cucumbers are suggested; Lebanese cucumbers are an alternative.
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