Cucumber Salad – Gurkensalat
Gurkensalat, the classic German cucumber salad, is a light and flavorful accompaniment deeply rooted in the country’s culinary traditions. It features paper-thin cucumber slices tossed with fragrant dill and either a creamy base or a zippy vinegar dressing. Some preparations call for tangy sour cream or smooth yogurt, while others opt for a simpler blend of oil and vinegar for a cleaner taste. One essential step is to salt the cucumbers first—this draws out excess water, concentrates the flavor, and ensures the dressing coats every slice beautifully. Often paired with hearty dishes like schnitzel, this crisp and cooling salad brings a fresh, herb-laced contrast to any meal.
Ingredients
- 2 large cucumbers, sliced thin
- ½ medium purple onion, sliced thin (Optional)
- 1 teaspoon salt
- ½ cup sour cream
- 2 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ¼ teaspoon paprika, or to taste
Directions
Gather all ingredients.
Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
To make the dressing: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
Gently fold cucumber and onion slices into dressing until coated. Cover and refrigerate for at least 3 hours or overnight.
Garnish with paprika to serve.
Aggie Owned and Operated
