This is a great, easy and refreshing German Cucumber Salad that’s something a little different to the usual. Called Gurkensalat, it’s a staple side salad in every household in Germany. It’s particularly favoured during the warmer weather for its cooling effects, as well as making a perfect accompaniment to counter hearty, rib-sticking German food such as Pork Knuckle.

German Cucumber Salad in a bowl, ready to be served
You’ll find versions of this cucumber salad in every household in Germany, and in many German restaurants around the world. It comes in both non-creamy (oil-and-vinegar) versions as well as creamy versions like this one I’m sharing. It’s an excellent summer salad, and to serve alongside rich, meaty heavy mains.

Tastes like: Juicy, creamy, and a little tangy. Refreshing and cooling, with a clean and neutral flavour.

Perfect as: Summer side salad, or a base to build a stand-alone, light salad meal (eg. top with hot-smoked trout or eel, ham, fried bacon, or white anchovies)

Serve alongside: Hearty, rich mains. Think: German Pork Knuckle, Schnitzel etc

Effort level: Low, especially if you have a mandoline!

Storage: Keeps 2 days in the fridge

Fine slices of cucumber for German Cucumber Salad
Finely slice the cucumbers
What goes in German Cucumber Salad
Here’s what you need to make this:

Ingredients in German Cucumber Salad
Cucumbers – This is best made using the long English / telegraph cucumbers. These are less watery and have slightly firmer flesh than the shorter Lebanese cucumbers which are more common in Australia. They hold up better once dressed.

If you can’t find English / telegraph cucumbers, use 4 Lebanese cucumbers instead (no need to peel these, the skin is softer);

Sour cream – Full-fat is best, because the cucumber juices will dilute the creamy dressing. However low-fat works just fine too. You can also substitute thick plain yogurt;

Vinegar – Just plain-old white distilled vinegar; and

Dill – The fresh aniseed-y flavour really makes it! So don’t skip it! Alternatives: Chives will add a nice refreshing oniony touch, mint will also go very well, else parsley for a more neutral flavour. Coriander / cilantro will give it a great Middle Eastern spin (I’d probably add a squeeze of lemon and touch of garlic too).

Pouring dressing over German Cucumber Salad
How to make German Cucumber Salad
Peel and finely slice cucumbers – It’s best to peel English / telegraph cucumbers because the skin is a bit thick and tough. It just gives the salad a better overall texture, otherwise you have the slightly tougher skin mingling with the soft flesh. It also looks lovely with the pale green of the flesh only!

If you’re using Lebanese cucumbers, there is no need to peel them because the skin is softer (feel free to, however).

Finely slicing – A mandoline will make short work of this. This is the one I have – I’ve been loyal to it for my entire cooking life, I love it. Otherwise, show off your knife skills!

Mix dressing – Mix dressing ingredients in a small bowl, then toss cucumbers in the dressing. The dressing is initially quite thick, as shown below, but it will thin out in the next step; and

Leave for 4 hours+ – Set salad aside to let the cucumbers sweat and soften with the salt and acid from the dressing, like a very light pickling. The cucumber juice also thins the dressing so what started out as a thick and rich sour cream dressing ends up as a thin, Coleslaw-like white dressing which is refreshing rather than cloying.

Such a clean-tasting, refreshing salad like this excellent served alongside rich or meat-heavy mains such as roasts. The cooling, creamy taste also couples perfectly with barbecued foods, so bring it along as part of a BBQ spread on hot summer days.

I’m sharing it as a suggested side for the Crispy German Pork Knuckle that I published on Monday as part of this week’s German-themed recipes. Pair it with the German Potato Salad I also shared today for a big Bavarian feast!!

German Cucumber Salad
This is a recipe for a refreshing German Cucumber Salad. Called Gurkensalat, it’s a staple side salad you’ll find versions of in every household in Germany. It’s particularly favoured during the warmer weather for its cooling effects, as well as alongside rich mains such as German Pork Knuckle.
It will go with virtually any European or Western dish, as it has a clean, neutral flavour.
The dressing is very thick at first, but it naturally becomes diluted with the cucumber juices so you end up with a thinner, white dressing. This makes this Cucumber Salad refreshing rather than cloying.
Don’t skip the dill, it really makes it!
Ingredients
Cups
▢2 English / telegraph cucumbers (ie. long cucumbers. Sub 4 x Lebanese cucumbers, Note 1)
DRESSING:
▢1/2 cup sour cream (sub plain, thick yogurt)
▢1 tbsp white vinegar (plain distilled vinegar)
▢1 tsp white sugar
▢1 tbsp fresh dill , finely chopped
▢1/2 tsp salt
▢Black pepper
Instructions

Peel cucumbers and finely slice into 2mm / 0.2″ slices using a mandoline (or by hand and show off your knife skills!)
Mix dressing ingredients in a small bowl.
Toss cucumbers with dressing, then set aside for at least 4 hours or even overnight. The cucumbers will soften and leach juice which will thin the dressing to the right consistency.
Serving: Toss well then transfer to bowl for serving. Serve chilled for the most refreshing flavour!
Recipe Notes:
1. Cucumbers – It’s best to use the long cucumbers called English or telegraph cucumbers. These are less watery than Lebanese cucumbers, the short ones which are more common in Australia. Lebanese cucumbers will make the dressing slightly thinner than intended and the cucumber will go slightly softer. But they are still delicious and worth using with this recipe!
If you can’t find English cucumbers, use 4 x Lebanese cucumbers instead (each about 20-25cm long). If you use Lebanese cucumbers, peeling is optional (skin is tougher on Telegraph cucumbers) but feel free to do so.
2. Storage – Keeps for 2 days. After this, I find the cucumber gets a bit too soft for my taste.
3. Nutrition – Per serving, assuming 5 servings.