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Creamy German Cucumber Salad

Creamy German cucumber salad with thinly sliced cucumbers and a tangy sour cream dill dressing. Salted cucumbers are rested to shed moisture, then tossed until evenly coated for a crisp, refreshing bite.
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Prep Time 15 minutes
rest + chill (minutes) 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers Thinly sliced
  • 1 tsp salt For drawing out moisture
  • 0.5 red onion Thinly sliced
  • 0.75 cup sour cream Tangy dressing base
  • 1 tbsp white vinegar Adds tang
  • 1 tbsp lemon juice Brightens flavor
  • 1 tsp sugar Balances acidity
  • 1 tbsp fresh dill Chopped
  • 0.5 tsp garlic powder Seasoning
  • 0.25 tsp black pepper Ground black pepper
  • 0.25 Additional fresh dill Optional garnish
  • 0.25 Cracked black pepper Optional garnish

Method
 

Prep and rest cucumbers
  1. Place cucumber slices in a colander. Sprinkle with salt and toss well to coat.
  2. Let the salted cucumbers sit for 30 minutes to remove excess moisture. Keep them in the colander to drain.
  3. Pat the cucumbers dry with paper towels. Remove as much surface moisture as possible for a crisp salad.
Make the sour cream dill dressing
  1. In a large bowl, whisk together sour cream, vinegar, lemon juice, sugar, dill, garlic powder, and black pepper until smooth. Whisk thoroughly so the sugar dissolves and the dill is evenly distributed.
Assemble and chill
  1. Add cucumbers and red onion to the bowl. Toss until evenly coated in the creamy dressing.
  2. Refrigerate for at least 30 minutes before serving. This chilling time helps the cucumbers absorb flavor without turning watery.
  3. Garnish with additional fresh dill and cracked black pepper. Serve cold for the best crisp, creamy texture.

Notes

For crisp cucumbers, salt and drain for the full 30 minutes, then pat them dry before mixing. Store leftovers covered in the refrigerator for up to 2 days; they’ll soften slightly over time. Freezing isn’t recommended because cucumbers and sour cream can lose texture. For a lighter option, use low-fat or Greek yogurt-based sour cream to keep the tang with fewer calories.