This creamy German cucumber salad is one of those staple recipes I make all the time, especially when making fried foods like schnitzel and fried cod. It’s simple, fast, and incredibly refreshing. And because it’s comes together in under 15 minutes, it wins on all ends. Inspired by my Oma Sieghilde's recipe, this creamy cucumber salad made with sour cream, Greek yogurt, cream, onion and dill balances tangy and herbal flavors in the most comforting way.
In Germany, cucumber salad (Gurkensalat) is served constantly because it brings balance to the table. It adds lightness and tang to fried foods, balances grilled dishes, and makes a traditional German Abendbrot dinner feel more complete.
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Ingredients
You don’t need anything too fancy to make this Gurkensalat at home. Skip ahead for a detailed ingredient list.
English cucumbers. I use English cucumbers because they’re what we commonly buy in Germany. They have thin skin, mild flavor, and very few seeds. This means I usually leave them unpeeled. Other cucumbers will work, but if the skin is thick or waxy or if your cucumbers are too bitter (do a little taste test), I recommend peeling them first.
Shallot. A medium-sized shallot adds gentle onion flavor without overpowering the salad. It keeps the dressing soft and balanced rather than sharp.
Greek yogurt. Greek yogurt provides tang and structure while keeping the cucumber salad light and fresh.
Sour cream. This is where the classic German flavor comes in. Sour cream adds richness and that unmistakable creamy Gurkensalat taste.
Heavy whipping cream. Just a little cream smooths everything out and softens the acidity so the dressing feels silky, not thick.
White wine vinegar. White wine vinegar brings brightness without overwhelming the cucumbers. It’s crisp, clean, and gentle.
Fresh dill. Dill is traditional in German cucumber salad and adds freshness and that unmistakable summer aroma.
Salt. It enhances the cucumbers and helps all the flavors come together. My favorite salt is rock salt or Celtic sea salt.
White pepper. My Oma always used white pepper. It has a softer, earthier heat than black pepper and blends beautifully into creamy dishes without visible specks. This is a very traditional German touch that reminds me of home.
Powdered sugar. This tiny amount is to balance the acidity. It doesn’t make the salad sweet. No powdered sugar? Use a little bit of granulated sugar or honey instead.
How to make it
Got 15 minutes? Let me show you just how simple and quick it is to make this creamy German cucumber salad at home. Find detailed step-by-step instructions here.
- Optionally peel the cucumbers and slice the cucumbers paper-thin using a mandolin slicer. Use a protective glove on your slicing hand for extra safety! Slice directly into a salad bowl.
- Small dice the shallot and add it to a small bowl. Also add the Greek yogurt, sour cream, heavy cream, white wine vinegar, chopped dill, salt, white pepper, and powdered sugar. Stir to combine, then add to the salad bowl with the cucumbers to evenly coat.
- Taste and adjust seasoning if needed. Then garnish with extra fresh dill, if desired, and serve.
For clearer visuals, check out this short video that shows you how to make this simple German cucumber salad.
What to serve with cucumber salad
This cucumber salad recipe pairs so well with anything that needs a refreshing, cooling counterpart.
Try it with German classics like a crispy pork schnitzel, Backfisch (beer-battered cod), Flieten (Trier-style fried chicken wings) or Flammkuchen (German flatbread) or Abendbrot (traditional German dinner).
Eat it with grilled & summer foods like grilled bratwurst or hot dogs, currywurst, schwenkbraten (Saarland-style marinated pork) and grilled veggies.
And let’s not forget about American comfort foods like fried chicken, burgers, BBQ and to round out your sandwiches for your picnic at the park.
Tips & tricks
- Balance acidity with a touch of sweetness. The key to a great cucumber salad is balance. The vinegar adds brightness, and the powdered sugar softens that acidity just enough so the flavor stays refreshing, not sharp.
- Use white pepper for authentic flavor. White pepper adds warmth without harsh bite or visible specks. It’s subtle, traditional, and makes a real difference in creamy dishes like this.
- Thin slicing makes all the difference. Thin cucumber slices absorb the dressing better and create a more cohesive salad. A mandolin slicer makes this easy and consistent.
- Don’t be afraid of the mandolin. Mandolins don’t have to be scary. Use a protective glove, take your time, and slice directly into the bowl. Once you try it, you’ll never want to slice cucumbers another way.
- Try the summer herb swap. When my garden is full of chives (I highly recommend growing them because they come back like weeds!), I swap them in for the shallot. And sometimes skip the dill entirely. It’s fresh, simple, and delicious.
FAQs About Cucumber Salad
Do I need to peel cucumbers for cucumber salad?
If you’re using English cucumbers, peeling isn’t necessary because the skin is thin and tender. For thicker-skinned cucumbers, peeling is recommended. Cucumbers can also become bitter due to heat stress or not watering them enough. If this happens, then peeling will remove the bitter flavor.
How do I keep cucumber salad from getting soggy?
I usually slice the cucumbers thinly and serve the salad shortly after mixing. However, if you don't immediately serve your salad, the cucumbers can get soggy. If your salad sits, simply stir again before serving or wait to mix in your dressing until you're ready to serve your salad.
Can I make cucumber salad ahead of time?
Yes, but it’s best to eat your cucumber salad within 1 day. Cucumbers are high in water and will release their water as they sit. If liquid collects at the bottom, just give it a quick stir before serving. If you want to prep your cucumber salad, you could wait to mix in your dressing until the salad is ready to serve.
Can I substitute herbs?
Absolutely. Chives work beautifully in place of the shallot and dill, especially in summer.
More Traditional German Sides to Try
If you like this cucumber salad, then you’ll love my Oma’s creamy potato salad, our go-to creamy pasta salad and this fun Döner salad.
This creamy German cucumber salad is simple, fast, and deeply rooted in tradition. It fits in seamlessly with all sorts of dishes from all kinds of cuisines. Once you make it a few times, it becomes one of those recipes you don’t even need a recipe for anymore (my Oma didn’t have one!). And those are always the best ones.
Creamy Cucumber Salad (Gurkensalat)
Equipment
- Mandolin Slicer This tool makes slicing so super fast. I slice the cucumbers on the thinnest setting.
- protective glove A must for me to wear after learning the hard way.
- Peeler Optionally peel your cucumbers if the skin is too thick or if the skin is bitter. English cucumbers don't typically need peeling.
Ingredients
- 2 large English cucumbers Can use other cucumbers depending on what's available to you.
- 1 small shallot small diced
- 150 g Greek yogurt
- 100 g sour cream
- 50 ml heavy whipping cream
- 2 tablespoon white wine vinegar
- 2 tablespoon fresh dill Stems removed and finely chopped. Or use 2 teaspoons of dried dill.
- ¾ teaspoon salt
- ⅛ teaspoon white pepper a pinch. A note on white pepper: My Oma always used it. It has a softer, earthier heat than black pepper and blends beautifully into creamy dishes without visible specks (compared to black pepper). If you don't have it, leave it out or use black pepper instead.
- ½ teaspoon powdered sugar or use ¼ teaspoon of granulated sugar, honey.
Instructions
- Optionally peel the cucumbers (if skin is too thick or if the skin is bitter) and slice the cucumbers paper-thin using the thinnest setting on a mandolin slicer. Slice directly into a salad bowl.Use protective gloves for extra safety!2 large English cucumbers
- Add the sliced shallot, Greek yogurt, sour cream, heavy cream, white wine vinegar, chopped dill, salt, white pepper, and powdered sugar. Stir to combine.1 small shallot, 150 g Greek yogurt, 100 g sour cream, 50 ml heavy whipping cream, 2 tablespoon white wine vinegar, 2 tablespoon fresh dill, ¾ teaspoon salt, ⅛ teaspoon white pepper, ½ teaspoon powdered sugar
- Add dressing to the salad bowl and stir to evenly coat the cucumber slices.
- Taste and adjust seasoning if needed. Garnish with extra fresh dill, if desired, and serve with Schnitzel, Backfisch, grilled foods or sandwiches.
Video
Notes
Tips & Tricks
- Balance acidity with a touch of sweetness. The key to a great cucumber salad is balance. The vinegar adds brightness, and the powdered sugar softens that acidity just enough so the flavor stays refreshing, not sharp.
- Use white pepper for authentic flavor. White pepper adds warmth without harsh bite or visible specks. It’s subtle, traditional, and makes a real difference in creamy dishes like this.
- Thin slicing makes all the difference. Thin cucumber slices absorb the dressing better and create a more cohesive salad. A mandolin slicer makes this easy and consistent.
- Don’t be afraid of the mandolin. Mandolins don’t have to be scary. Use a protective glove, take your time, and slice directly into the bowl. Once you try it, you’ll never want to slice cucumbers another way.
- Try the summer herb swap. When my garden is full of chives (I highly recommend growing them because they come back like weeds!), I swap them in for the shallot. And sometimes skip the dill entirely. It’s fresh, simple, and delicious.
Sophie Sadler
I hope you love this super simple German cucumber salad as much as we do! Try it with homemade crispy schnitzel!