Description
A refreshing traditional German cucumber salad featuring thinly sliced cucumbers and red onion tossed in a creamy, tangy dressing made with sour cream, mayonnaise, fresh dill, and a touch of vinegar and sugar. Perfect as a cool side dish that complements grilled meats or schnitzel.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
For Salting
- 1 teaspoon salt
Dressing
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions
- Salt the Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle evenly with 1 teaspoon of salt. Toss the cucumbers gently to coat all slices with salt, then let them sit for 20 to 30 minutes to draw out excess water. This step helps the salad stay crisp and prevents it from becoming watery.
- Dry the Cucumbers: After the resting period, pat the salted cucumber slices dry thoroughly using paper towels to remove the released moisture. This ensures the dressing doesn’t get diluted.
- Prepare the Dressing: In a large bowl, whisk together sour cream, mayonnaise, chopped fresh dill, white vinegar, sugar, and black pepper until the mixture is smooth and well combined. This creates a creamy, tangy dressing that balances the fresh vegetables.
- Combine Salad Ingredients: Add the dried cucumber slices and thinly sliced red onion into the bowl with the dressing. Toss gently but thoroughly until all the cucumber and onion pieces are evenly coated with the creamy dill dressing.
- Chill to Marinate: Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the salad to develop its signature refreshing taste.
Notes
- Serve the salad chilled for the best flavor and texture.
- This salad pairs excellently with grilled meats, bratwurst, or traditional schnitzel.
- For a lighter version, substitute Greek yogurt for both sour cream and mayonnaise.
- Adjust the amount of sugar and vinegar to taste if you prefer a sweeter or more tangy salad.
