Creamy German Cucumber Salad
Creamy German cucumber salad is refreshing and simple summer salad full of dill.
Servings: 6
Calories: 74kcal
Ingredients
- 2 large cucumbers thinly sliced
- ½ cup sour cream
- 2 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon water
- 2 teaspoons sugar adjust to taste, use honey as a substitute
- 1 small sweet onion thinly sliced
- ¼ cup fresh dill or more to taste
Instructions
- Prepare the Cucumbers: Use a mandoline slicer or a sharp knife to slice the cucumbers very thinly. Place the slices in a colander, sprinkle with ½ teaspoon of salt, and let them sit for about 30 minutes to draw out excess water. This step helps to ensure that the cucumbers remain crisp in the salad. After 30 minutes, gently press the cucumber slices to remove any remaining water and transfer them to a large salad bowl.
- Make The Creamy Dressing: In a bowl, mix together the sour cream, fresh dill, vinegar, water, sugar, 1 teaspoon of salt, and pepper until well combined. Adjust the sugar to your liking, depending on how tangy or sweet you prefer your dressing.
- Make the Salad: Add the thinly sliced onion to the cucumbers in a salad bowl. Pour the sour cream dressing over the cucumber mixture and toss gently to ensure all the slices are evenly coated.
- Chill: Cover the salad and refrigerate it for at least 1 hour. This resting period allows the flavors to meld together and the cucumbers to marinate in the dressing, enhancing the overall taste of the salad. You can make this salad one day ahead of time. Make extra dressing, or hold some back, to toss with the salad right before serving if you do.
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 14mg | Potassium: 231mg | Fiber: 1g | Sugar: 6g | Vitamin A: 338IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 0.5mg
