Traditionally this German cucumber salad recipe was used with the first cucumbers from the garden. However, I use it all year long because it's one of our favorite salads. It's also a staple at any buffet and seldom are there any leftovers.
Do not add dressing until just before serving. Added too soon, the juices are drawn out of the cucumber and dressing becomes watery.
You can pre-slice the cucumbers and leave them covered in a bowl in the fridge. Make the dressing ahead as well, but do not combine until you are ready to serve.
This creamy cucumber salad recipe can use low-fat sour cream or yogurt. Fresh dill is awesome, frozen or dried is good.
The cucumbers need to be sliced very thin. Use the "slice" side of a four-sided grater, a mandolin, or a food processor with a slicing blade.
Traditional Creamy German Cucumber Salad
Ingredients:
2 cucumbers, peeled and thinly sliced (see above)
1/2 cup sour cream (see above)
1/2 tsp. dill, preferably fresh (or more to taste)
1 1/2 tsp. lemon juice
1 1/2 tsp. sugar
salt and pepper
Instructions:
Put thinly sliced cucumbers into serving bowl.
In separate bowl, mix sour cream, dill, lemon juice, and sugar. Season with salt and pepper to taste.
Just before serving, pour dressing over cucumbers and mix.
Serves 4.
Hints:
If you have time, you can pre-slice the cucumbers and sprinkle them with a little salt and let them stand. Pour off the accumulated cucumber "water" BEFORE adding the dressing.
Use vinegar instead of lemon juice.
Use low fat sour cream or plain yogurt instead of the regular sour cream.
