Description
Easy and classic, this creamy German cucumber salad recipe is the perfect side dish to so many mains. Great with summer cucumbers.
Ingredients
Units
Scale
- 1 large cucumber (3–4 cups thinly sliced)
- 1 tsp. sea salt
- 1/4 cup thinly sliced white onion
- 1 Tbsp. sugar
- 2 Tbsp. white vinegar
- 1 tsp. dried dill
- 1/2 cup sour cream
Instructions
- Peel cucumber with a vegetable peeler, leaving some thinner green strips. Use mandoline to thinly slice cucumber and onion. Sprinkle sliced cucumbers with salt and let sit for 15 minutes. Discard any liquid and gently squeeze cucumbers.
- Meanwhile, whisk sugar, vinegar, and dill together in a medium mixing bowl.
- Add in sour cream and gently whisk so the mixture doesn’t get frothy.
- Gently fold cucumbers and onion into sour cream mixture, just until mixed. Refrigerate for at least 3 hours or overnight.
Notes
- Use a mandoline slicer so the cucumber and onion are cut really thin.