Today I’m sharing an easy recipe for a light and refreshing German Cucumber Salad.
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Not only is this salad incredibly delicious, it’s healthy AND budget-friendly! I used regular sour cream in the dressing (because it was in my fridge), but you can also substitute low fat sour cream or yogurt to make it even healthier.
Thinly sliced crispy cucumbers and red onions in a tart and creamy dill dressing = A winning combination!
Cucumbers are one of my favorite veggies and I could probably eat them every day. I love making all different variations of salads with cucumbers! If you’re a cucumber lover like me, be sure to check out all of my other cucumber salad recipes.
Enjoy! 
German Cucumber Salad
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 side servings 1x
Scale
Ingredients
- 1/3 cup sour cream or yogurt
- 1/2 teaspoon prepared mustard
- 1 tablespoon white vinegar
- 1 tablespoon milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons fresh chopped dill
- 1 English cucumber, washed and thinly sliced (about 2 cups sliced)
- 1/2 cup thinly sliced red or yellow onion
Instructions
- In a medium bowl, whisk together sour cream (or yogurt), mustard, vinegar, milk, salt, pepper and dill until combined. Add sliced cucumbers and onions and gently stir to coat evenly. Cover and refrigerate at least 1 hour before serving.
Dolores S Bradley says
Definitely brings back memories
Getting up early to go to the store and get what else I need. Can’t wait to eat with lunch. Thanks for posting.
★★★★★
Amy says
Thank you, Delores – I hope you enjoy it!
Lisa K Porter says
Omg this is so good
★★★★★
Samihah says
The best! I sub plain yogurt for sourcream,so refreshing!
★★★★★
David Haubner says
After looking at numerous German cucumber salad recipes I noticed the one thing missing, oil. My mother who was first generation German would slice the cakes, salt them down then cover with ice. After the ice melted she would drain, add about a tablespoon of oil, vinegar, sugar, pepper and cut up onion. I still make it this way. Just my 2 cents!
Irene dimaggio says
I know this recipe all too well! My wonderful mom always made this in summer! Just like she rubbed witch hazel
On us when it was hot after a bath! Omg! Memories! Will make his soon…I know it’s delicious already!
★★★★★
Amy @ The Blond Cook says
Hi Irene, Thank you for sharing the sweet memories, you made me smile! Thanks again and hope you enjoy it. Have a great weekend! 🙂
Ken says
AWWWWSOME !!!!! Tastes just like the cucumber my grandmother and mom made, my mom and grandma were Cree Native Americas, not German, but I suppose that’s not germane ….. nyuck nyuck nyuck!!!!!
★★★★★
Amy @ The Blond Cook says
Thanks so very much, Ken! 🙂
Margo says
I’ll soon be 81 & remember this from when I was very young! I love coming upon recipes from when I was young.
I used this regularly until I was married to someone for a time that couldn’t handle cucumbers & so I quit making
it! Thank for posting an old family favorite that I can now enjoy once again.
★★★★★
Amy @ The Blond Cook says
Thanks so much, Margo! It’s one of my favorites, too. Have a wonderful weekend! 🙂
Beth Hill says
How long does this keep in the refrigerator? I have an over abundance of fresh cucumbers from the garden and am looking for different recipes.
Thank you
Amy @ The Blond Cook says
Hi Beth, I’ve never kept this in the fridge no longer than a few hours before serving so I can’t say with certainty. Hope you enjoy it if you make it! 🙂
Caroline Young says
Can I use dried dill weed? I don’t want to make a grocery run just for one thing.
Amy @ The Blond Cook says
Hi Caroline! Yes, you can use dried. Since dried herbs are more potent than fresh herbs, it’s typically recommended to use 1/3 of the amount of fresh. So that would be 2 teaspoons of dried dill instead of 2 tablespoons of fresh dill. Hope you enjoy! 🙂
jessica jackson says
Great recipe! I did apple cider vinegar instead of white. Also, was a little low on sour cream, so added mayo and a little more mustard and sugar. This is definitely going in my recipe collection. Thank you!
Amy @ The Blond Cook says
Sounds delicious, Jessica… so glad you enjoyed it! 🙂
Ashley says
What kind of mustard should I use?
Amy @ The Blond Cook says
I used yellow mustard. Hope you enjoy! 🙂
jessica jackson says
i did Dijon.
Terry Wood says
This brings back so many childhood memories my mother was german so this was a staple in our house tastes so good and since my mother passed away 4 years ago this is the first taste in a while so thank you so much for rekindling a lot of happy Times .
Amy @ The Blond Cook says
Hi Terry, sorry for the delay in responding… I’ve been moving the past several days. You absolutely made my day. That’s why I started this blog in the first place because food always brings people together and I have so many wonderful memories when I make certain recipes, too. Thank you so much! 🙂
katjoy says
This is so similar to Swedish cucumber salad, except you added sour cream – yum! So, for tonight, the Germans win!
Amy @ The Blond Cook says
Thanks so much… hope you enjoy! 🙂
Sandra Hunter says
I love this recipe! my mother was not German, more Irish, but this recipe I remember from my childhood.
Amy @ The Blond Cook says
Thanks so much Sandra, I love it too! 🙂
Anne says
I made this today…it’s marinating in my fridge as I type! Left out the onion since we will be having this salad with dinner.
Amy @ The Blond Cook says
Thanks, Anne! Hope you enjoyed it! 🙂