German Cucumber Salad (Gurkensalat). is a popular dish in all regions of Germany. It’s delicious, light, and refreshing, and it comes in a tangy vinegar or creamy dressing variety — a true staple in every German table!
Locally known as ‘gurkensalat,’ German cucumber salad is crisp, cool, and absolutely refreshing; perfect for warmer days or for balancing out heavier dishes.
Like many German dishes, gurkensalat has regional twists — some versions are sweet and sour with sugar and vinegar, others are creamy with sour cream or yogurt.
So try them both and then you can decide which one you prefer, depending on your mood or meal! 🙂
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Why these cucumber salad recipes are a keeper!
- Versatile flavors. There is a vinegar-based variety and a creamy version, and both can be adapted to your preference — a bit sweeter, tangier, or herby, it’s all up to you.
- Quick and easy to make. With minimal ingredients and no cooking required, it comes together in minutes. It’s a go-to side dish for busy weeknights, BBQs, or last-minute potlucks.
- Pairs well with (almost) everything. From fried fish to grilled meat to sandwiches, its bright, tangy flavor cuts through richness, making it a perfect side for many hearty dishes.
Ingredients
(See the recipe card below for measurements.)
Both types of salad will use the same set of ingredients, except for the sour cream, which is only for the creamy cucumber salad.
- Cucumbers – you can peel them or leave the skin; it’s up to you. I always leave their skin on because the cucumbers in Stockholm are generally vacuum-sealed, and I like the extra crunch.
- Oil – you need to use a neutral-tasting vegetable oil like canola or sunflower oil; ditch the olive oil for this salad.
- Vinegar – white wine vinegar is excellent for making these German salads.
- Sugar – regular granulated sugar is absolutely fine.
- Sour cream – provides the creaminess in the cucumber salad.
- Herb and seasonings – fresh chives, salt and ground black pepper.
How to make German cucumber salad
With vinegar:
Start by placing the chopped cucumbers in a mixing bowl.
Combine the oil, vinegar, sugar, salt, and pepper — mix until the sugar has completely dissolved. Taste and adjust the seasoning as you prefer.
Pour into the chopped cucumber.
Mix, then add the chopped chives.
Combine evenly, then serve!
With sour cream:
Place the chopped cucumber into a bowl, sprinkle with a teaspoon of salt, and let sit for twenty to thirty minutes.
For the dressing, whisk together the sour cream, vinegar, oil, and pepper.
Drain the water from the salted cucumber and pour the whisked dressing.
Combine everything evenly, then add the chopped chives and mix.
Taste and adjust the seasoning if needed — by adding salt and ground pepper.
Transfer your creamy gurkensalat into plates and serve!
Helpful tips
- You can use a mandolin to chop the cucumbers, if you have it on hand — be very careful though, those blades are tricky.
- Do not chop the cucumber too thinly; it should be thick enough that you get a bit of bite (crunch) when you eat it.
- For the creamy German cucumber salad, add the salt at the end — after tasting. Remember that you already added a teaspoon of salt earlier, so that might be enough.
Serving suggestions
German cucumber salad is an all-around side dish — it can brighten up hearty mains or sit perfectly alongside other side dishes. Here are a few delicious pairings with other German dishes from the blog:
The hearty, slow-cooked German beef goulash is rich and comforting, while the crisp, tangy cucumber salad adds freshness and balance.
The pairing showcases the best of German home cooking — warm and satisfying.
The salad’s crisp, refreshing flavors balance the creamy toppings of the German-style pizza, while the light vinegar dressing cuts through the bacon and onions.
Together, they create a classic German meal that’s simple, fresh, and delicious.
The pie’s rich, creamy filling and flaky crust bring hearty comfort, while the German cucumber salad adds a cool, tangy crunch that cuts through the richness.
When served together, they strike a delicious balance of flavors and textures, turning a simple meal into a classic German pairing.
So if you’re looking for a light, tangy side that goes with just about everything, try this German cucumber salad recipe!
Discover for yourself why it’s a staple in German homes year-round!
More German recipes
Gurkensalat is an excellent example of German cuisine because it showcases some of the principles that define traditional German cooking — simple ingredients, regional variations, and tradition, like these other German dishes:
Locally known as ‘karottensalat,’ it emphasizes fresh and accessible ingredients, in this case, carrots and apples.
It’s a perfect showcase of how a few humble items can create a dish that’s both light and satisfying, all year-round.
Just like many German dishes, sauerkrautsuppe has regional twists — some versions have added paprika, some have sour cream, and some rely on the sauerkraut for the flavor and texture, just like this authentic sauerkrautsuppe.
This flexibility highlights the diversity within German cuisine while still maintaining a traditional base.
Rooted in seasonal cooking, these delicious, golden apfelkuchle highlight the country’s love for apples — a staple in most German kitchens.
Often enjoyed at fairs, holidays, or family gatherings, they represent the warmth and comfort of home-style German desserts passed down through generations.
GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SIDE DISHES!
📖 Recipe
German Cucumber Salad Recipe (Gurkensalat)
Ingredients
With Vinegar:
- 2 medium cucumbers, chopped at least 1/8-inch or 3 mm thick
- 1 tablespoon white sugar
- 1 & 1/2 to 2 teaspoons salt
- 1/4 cup white wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons chives, chopped finely
With Sour Cream:
- 2 medium cucumbers, chopped at least 1/8-inch or 3 mm thick
- 1/2 cup sour cream, heaping
- 2 tablespoons white wine vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon salt (plus more for seasoning)
- ground black pepper, to season
Instructions
With Vinegar:
- Place the chopped cucumbers in a mixing bowl.
- Combine the vinegar, oil, sugar, salt, and pepper in another bowl, and mix until the sugar has completely dissolved. Taste and adjust the seasoning as you desire.
- Pour the vinegar dressing into the cucumber, then mix.
- Add the chopped chives, combine evenly — then serve!
With Sour Cream:
- Place the chopped cucumber into a bowl and sprinkle with a teaspoon of salt — let sit for twenty to thirty minutes.
- For the creamy dressing, whisk together the sour cream, vinegar, oil, and pepper.
- Drain the water from the salted cucumber and pour the whisked dressing.
- Combine everything evenly, then add the chopped chives and mix.
- Taste and adjust the seasoning if needed — by adding salt and ground pepper.
- Transfer your creamy gurkensalat into plates and serve!
Notes
- Cook’s Tip: Remember not to chop the cucumber too thinly; it should be thick enough that you still get a bit of bite (or crunch) when you eat it.
- Refer to the post for tips and suggestions.
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