Creamy German Cucumber Salad (Gurkensalat) — a refreshing, simple side dish that’s a family favorite. Thinly sliced cucumbers are tossed in a tangy sour cream dressing for a cool, flavorful accompaniment to many meals.
What is German Cucumber Salad (Gurkensalat)?
Gurkensalat is the German name for cucumber salad and it’s a classic side found in many German homes. Recipes vary by family and region — some versions are creamy like this one, while others are dressed in a light vinaigrette.
I grew up with this creamy version. My mother made it often, and it was one of my favorites. The dressing is so good we’d even race to lick the bowl clean — a nostalgic reminder of family meals.
Reasons To Love This Salad
- Delicious: Creamy, fresh, and full of flavor — an easy favorite.
- Quick: Ready in about 10 minutes with minimal prep.
- Versatile: Works year-round and pairs well with grilled foods, roasted meats, hearty winter dishes, seafood, or classic German mains like schnitzel and frikadellen.
Ingredients You’ll Need
Simple, fresh ingredients make this salad shine.
- Cucumbers: English cucumbers are ideal — seedless and less watery.
- Sour cream: Use full-fat for the best texture and flavor.
- Onion: Finely grated half a small onion adds depth; sweet or white onion is milder.
- Garlic: One clove, minced (more if you like it garlicky).
- Vinegar: Red wine vinegar gives nice tang; white wine, white, or apple cider vinegar also work.
- Herbs: Fresh dill and parsley, finely chopped.
- Seasoning: Salt and freshly ground pepper; a bit of sugar is optional to balance flavors.
See the recipe card below for exact amounts and full directions.
How To Make Gurkensalat
Making this salad is straightforward:
- Peel and slice cucumbers: Peel if you prefer and slice very thin. A mandoline, food processor, or a sharp knife works well.
- Make the dressing: Stir the sour cream with grated onion, minced garlic, vinegar, chopped herbs, salt, and pepper. The dressing will be thick at first.
- Combine: Toss the cucumber slices with the dressing. Initially the mixture may seem thick, but the cucumbers will release juices as it chills and the dressing will reach a creamy, saucy consistency.
- Chill and serve: Cover and refrigerate for 30 minutes to an hour. Taste and adjust seasoning before serving.
Possible Variations
Customize this salad to suit your taste:
- Leave out garlic or onion: If you prefer, omit them or use powdered alternatives.
- Add sugar: A small amount (¼–1 tsp) can balance the acidity if desired.
- Change the herbs: Use just dill, just parsley, or add chives for a different note.
What To Serve It With
This creamy cucumber salad pairs beautifully with many dishes. Serve it in small bowls so the dressing doesn’t run everywhere. Try it with:
- Grilled or roasted meats: Burgers, kebabs, bratwursts, grilled steak, roast chicken, or pork.
- Hearty mains: Stews or gulasch benefit from a refreshing side.
- Fish and seafood: Complements pan-seared shrimp or other fish dishes.
- German classics: Schnitzel, rouladen, frikadellen, and other traditional dishes.
A Few Questions Answered
English cucumbers are preferred because they’re seedless and less watery. Other seedless varieties work, too — if they’re smaller you’ll need more of them.
English cucumber skin is thin and edible, but peeling is traditional for this salad and yields the texture many expect.
It’s best the same day since cucumbers soften over time. To prep ahead, mix and store the dressing separately, then combine 30–60 minutes before serving.
Store leftovers in an airtight container in the fridge for up to 1 day for best texture. It remains safe longer but becomes softer.
If you enjoy this salad, you might also like a cucumber yogurt salad that offers tzatziki-like flavors in salad form.
More German Recipes
Try other German favorites to complement this salad:
- Frikadellen (German meat patties)
- Milchreis (German milk rice pudding)
- Schinkennudeln (ham and egg pasta)
- Grilled bratwurst (classic brat recipes)
- German waffles
- German cookies
Let me know if you try this Gurkensalat! Leave a comment below or tag on Instagram.
Gurkensalat (Creamy German Cucumber Salad)
- Author: Vanessa | Maple + Mango
- Prep Time: 10 min
- Chill Time: 30 min
- Total Time: 40 min
- Yield: 4
- Category: Salad
- Method: No Cook
- Cuisine: German
- Diet: Vegetarian
Description
This creamy German cucumber salad features thin cucumber slices in a tangy sour cream dressing. It’s a refreshing, easy side that’s perfect alongside many main dishes.
Ingredients
- 2 English cucumbers
- 1/2 cup sour cream (full fat)
- 1/2 small onion, finely grated (sweet or white)
- 1 clove garlic, minced
- 1–2 tablespoons red wine vinegar (or white wine, white, or apple cider vinegar)
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- 1/2–1 teaspoon salt, to taste
- Freshly ground pepper, to taste
- Optional: 1/2–1 teaspoon sugar
Instructions
- Peel and slice cucumbers: Peel if desired and cut into very thin slices. Place in a mixing bowl.
- Make the dressing: In a small bowl, combine sour cream, grated onion, garlic, vinegar, herbs, salt, and pepper. The mixture will be thick at first.
- Mix together: Pour the dressing over the cucumbers and toss to coat. The dressing will thin as the cucumbers release juices while chilling.
- Chill and serve: Cover and chill for 30–60 minutes. Stir, adjust seasoning, and serve.
Notes
- Thin slices: Slice as thin as possible for the best texture. Use a mandoline or a sharp knife.
- Make ahead: For best texture, combine just before serving. Store dressing separately if prepping ahead.
- Storage: Leftovers keep best for 1 day in the refrigerator in an airtight container.
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