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German Cucumber-Dill Salad (Gurkensalat)
Cucumber salad is the traditional accompaniment to German Schnitzel. This recipe is based on the salad we tasted at Restaurant Lohninger in Frankfurt. Instead of tart and vinegary, like Gurkensalat from other areas of Germany, ours is creamy but not overly rich. We salt the cucumbers after slicing. This step not only seasons the slices, it draws out moisture to prevent the salad from becoming too watery and leaves the cucumbers with a pleasant crispness. Champagne vinegar lends the dressing subtle acidity and brightness; if you can’t find Champagne vinegar, unseasoned rice vinegar is an acceptable substitute.
4
Servings
Tip
Don’t forget to toss the cucumbers once or twice while they are salting. This helps the moisture drain out of the colander. Don’t rinse the cucumbers after salting. A good amount of salt drains off with the water that the cucumbers release, so the salad won’t taste overseasoned.
35 minutes
Ingredients
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2
English cucumbers, peeled and sliced into ⅛-inch-thick rounds
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Kosher salt and ground black pepper
Directions
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01In a large colander set over a bowl, toss the cucumbers with 1½ teaspoons salt. Let stand for 30 minutes, tossing once or twice to encourage liquid to drain. Meanwhile, in a large bowl, stir together the sour cream, vinegar, sugar and ½ teaspoon pepper; set aside. In a small bowl, toss the carrot with the chives and ¼ teaspoon each salt and pepper; set aside.
Reviews
May 23, 2023
Crispy
This salad stands out. The cucumber slices really are crispy and it holds up well. Easy to make.
December 28, 2025
Lots of flavor
This was good. Paired with the Austrian goulash. Perfect complement.
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