This is the first time my granddaughter made the German cucumber salad recipe. It turned out wunderbar!
This is the gurkensalat is one I grew up with (my Mutti's favorite) and I just can’t bring myself to change it. Every time I make it, it disappears fast, no matter how much I make. Good thing it’s quick and easy!
Oma’s Recipe Rundown
Ease of Making: Very easy; just slice, mix, and chill
Taste: Creamy, tangy, and refreshing
Time: Ready in about 15 minutes, plus chill time
Best Served With: Bratwurst, schnitzel, meatloaf, or grilled chicken
Gluten-Free: Naturally gluten-free
Top Tips for Best Results
Use Thin-Skinned Cucumbers: English or seedless cucumbers give the best texture
Salt and Drain: Let salted cucumbers sit for 10–15 minutes to release excess water
Adjust Creaminess: Start with less sour cream and add more to taste
Add Dill Generously: Fresh dill adds a traditional flavor punch
Vegan Hack: Use a plant-based sour cream or plain vegan yogurt for a dairy-free version
How I Prep Cucumber Salad (and Make It Ahead)
I usually use English cucumbers, and if the skin is nice and thin, I leave it on. It looks prettier and adds a bit of extra nutrition. I don’t bother scooping out the seeds or juice either. I like using the whole cucumber. No sense wasting the good stuff. If I want to make the salad ahead of time, there are two easy ways to do it:
To make it ahead, slice the cucumbers and prep one of two ways:
Option 1: Salt the slices, let sit for 1–2 hours, drain well, and pat dry. Add dressing (without salt) just before serving.
Option 2: Slice cucumbers paper-thin and store them in the fridge. Keep the dressing separate. Mix right before serving.
Above is my cucumber salad popular in southern Germany, with a simple vinegar dressing that makes a very refreshing side dish that's perfect for buffets and picnics. It's also a perfect accompaniment to most meals. Here's the recipe.
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Oma says,
When making this creamy cucumber salad recipe, you can use low-fat sour cream or yogurt instead of regular sour cream. Personally, I love to use Greek yogurt.
Fresh dill is awesome for the best flavor, but frozen or dried are good too. Not only is the resulting salad so tasty, but any remaining dressing is devoured as well.
Below is Karen's recipe (from Lethbridge, AB Canada) that she sent into our 2012 Quick Christmas Recipe Contest. It's a great traditional cucumber salad from her Oma.
Karen's Oma's Gurkensalat
Ingredients:
1 cucumber
3 green onions or sweet white onion sliced
4-6 radishes sliced
½ teaspoon chopped fresh parsley
½ teaspoon chopped dill
½ cup (120 g) sour cream
2 tablespoons (30 ml) milk
½ teaspoon granulated sugar
salt & pepper to taste
Instructions:
Slice cucumber with or without skin
Add sliced onion, radishes, and herbs.
Make dressing and pour over veggies.
Let sit in the fridge for at least an hour, stir before serving.
Oma's Tomatensalat is an easy German tomato salad that's such a great way to use the bounty of your fresh garden tomatoes. It's summer in a bowl. So lecker!
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Here's my recipe for lamb stew with a traditional German twist ... hearty, simple, and full of flavor. A one-pot comfort dish just like my Mutti used to make.
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