German Cucumber Salad
This refreshing German Cucumber Salad marries crispy cucumbers with a tangy dressing, perfect for summer meals and impressing guests.
Ingredients
Main Ingredients
- 2 large cucumbers The crunchier, the better!
- 1 medium red onion, thinly sliced Adds a little kick.
- 1 cup sour cream or yogurt For creamy goodness.
- 2 tablespoons apple cider vinegar For a zingy twist.
- 1 tablespoon sugar To balance the flavors.
- to taste Salt and pepper
- to taste Fresh dill, chopped Optional, but highly recommended.
Instructions
Preparation
- Wash the cucumbers and slice them into thin rounds (around ΒΌ inch thick). Sprinkle a little salt over them and let them sit for 10 minutes. Pat dry with paper towels.
- Thinly slice the red onion.
Mixing the Dressing
- In a bowl, combine sour cream (or yogurt), apple cider vinegar, sugar, salt, and pepper. Stir until smooth.
Combining Ingredients
- In a large bowl, combine sliced cucumbers, red onion, and dressing. Toss gently to coat without making the salad mushy.
Chilling
- Cover the salad and let it sit in the fridge for at least 30 minutes.
Serving
- Just before serving, sprinkle with fresh dill if desired.
Notes
Avoid peeling cucumbers for added crunch and nutrients. Mixing the salad too much after adding the dressing can make it soggy. Can use yogurt instead of sour cream for a lighter version. To make it vegan, use plant-based yogurt.