Make ultra creamy yet refreshing German cucumber salad (Gurkensalat) with fresh dill and yogurt or sour cream for a light, tangy summery side – perfect with BBQs and roasts!
Creamy & Light Cucumber Salad
The sun is shining and it’s the perfect time to introduce you to Gurkensalat – a light, refreshing German cucumber salad made with a vinegar or creamy-based dressing (mine is the latter!) using simple, inexpensive pantry staples, and known by German Omas everywhere (each with their own recipe), passed down through generations – just like mine!
Using a combination of thinly sliced cucumbers marinated with yogurt (or sour cream), vinegar, fresh dill, garlic, onion (optional), and just a touch of sugar, this cucumber yogurt salad is creamy, tangy, and a little sweet. It’s a wonderfully cooling staple alongside hearty mains, picnics, BBQs, and more. Plus, it’s quick and easy to prepare with minimal effort, is naturally gluten-free and low-carb, and easy to make vegan and/or sugar-free.
Love this? Try my cooling vegan tzatziki or vegan cucumber raita, too!
The Ingredients
- Cucumber: Low-seed, thin-skinned varieties like Persian/English cucumber work best. Other types may require peeling/de-seeding.
- Aromatics: I use garlic and white onion (optional for extra sharpness and crunch). Yellow or red onion works, too.
- Yogurt: Traditional Gurkensalat uses plain/Greek yogurt. For vegan cucumber salad, use dairy-free sour cream or plain yogurt like soy, coconut, or cashew yogurt. OR blend 150g silken tofu/ cream cheese + 40ml milk.
- Sugar: i.e., regular sugar, raw cane sugar, or sugar-free erythritol.
- Vinegar: White vinegar, white wine vinegar, and apple cider vinegar all work in cucumber yogurt salad, with slightly different flavors.
- Fresh dill: And plenty of it! Optionally, add to or sub with fresh herbs like chives/ parsley. Dried dill works in a pinch (1/3 the amount).
- Sea salt & black pepper
Recipe Variations
- Mustard: A little German/Dijon mustard adds zippy tang.
- Paprika: To garnish, for extra flavor.
- More crunch: Try thinly sliced radishes (peppery) or apples (sweet).
- Beans: Bulk up cucumber and yogurt salad with the fiber/protein of white beans (or green beans).
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information
How to Make Cucumber Yogurt Salad
- First, use a sharp knife or mandoline to thinly slice the onions (if using) and cucumbers (paper thin to 1/8-inch thick), and transfer it to a bowl with ¾ teaspoon of salt. Toss well, and rest for 20 minutes.
- Gently squeeze excess liquid from the slices and pat dry.
- Then, mix/whisk the yogurt or sour cream in a bowl (or pulse in a blender) with the garlic, sugar, salt, pepper, and dill. Taste and adjust any element.
- Pour the dressing over the cucumbers, add the onion (if using), and stir well.
- For the best results, let it marinate in the fridge for 30 minutes (or 2-3 hours!). Enjoy!
How to Serve German Cucumber Dill Salad
Creamy cucumber salad classically pairs with hearty, rich mains, like Schnitzel, Bratwurst (like my vegan sausage), a vegan roast, etc. It’s also great at BBQs and picnics with:
- German potato salad (or my vegan potato salad without mayo)
- BBQ dishes (like burgers, grilled tofu/tempeh, grilled vegetables)
- Vegan Sloppy Joes or a Vegan Grilled Cheese
- Light lunch mains (like Caramelized Onion Tart, vegan quiche, vegan frittata, or vegan stuffed peppers)
- Vegan Mexican Pizza and Vegan Calzone
- Vegan Spaetzle
Storage Instructions
Make ahead: Assemble this creamy cucumber salad recipe several hours in advance to allow flavors to meld.
Fridge: In an airtight container for 2-3 days, though it’s best in 1-2 days. The cucumbers may become too ‘soggy’ after that, and the dressing too watery.
Optionally, keep some dressing aside to add between servings for a thicker sauce.
FAQs
Do I have to salt the cucumbers?
If you enjoy this Gurkensalat immediately, then maybe not, but salting prevents watery dressing.
Should I peel the cucumber?
Only if they have tough skins or if you prefer a softer, almost melt-in-the-mouth texture.
Can I freeze cucumber yogurt salad?
No, as the cucumbers will become mushy.
Recipe Notes and Tips
- For quick prep: Use a mandoline for fast, thin, even slices.
- Slice thinly: This ensures great dressing absorption and tender texture. Thicker slices will be crunchier.
- Let it rest: Marinating this creamy cucumber dill salad for 30 minutes (2-3 hours is even better) enhances flavor and softens cucumber, while slightly thinning the dressing.
- Tweak to taste: Balance the sweetness, acidity, herbiness, etc., to taste.
More Vegan Salad Recipes
- Vegan macaroni salad (no mayo)
- Couscous salad
- Lentil salad (tahini dressing)
- Mexican avocado salad
- Lebanese Fattoush salad
- Mediterranean orzo salad
If you try this German cucumber salad recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please tag me in recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
German Cucumber Salad
Video
Ingredients
- 6 small (600 g) cucumbers thinly sliced
- ½ onion thinly sliced (optional)
- 1 large garlic clove grated
- Sea salt & black pepper to taste
- ¾ cup (180 g) dairy-free yogurt or sour cream (*see notes)
- ½ tbsp sugar or Erythritol (*see notes)
- 1 ½ tbsp vinegar or more to taste
- 1 tbsp fresh dill or more to taste, chopped (*see notes)
Instructions
- You can watch the video for visual instructions.To a large bowl, add sliced cucumbers and season with about 3/4 tsp salt. Let rest for 20 minutes, then drain excess moisture from the cucumbers by gently squeezing the slices and pouring off the liquid.
- To a medium bowl, add vegan yogurt or sour cream, garlic, sugar, vinegar, dill, salt & black pepper to taste. Stir to combine (you can also blend all ingredients in a mini blender). Taste the dressing and adjust seasonings, adding more salt, pepper, vinegar, etc. to taste.
- Pour the dressing over the cucumbers. Add sliced onion (optional) and stir to combine.
- I recommend refrigerating the cucumber salad for at least 30 minutes. Enjoy!
Notes
- Yogurt: Any dairy-free yogurt is fine, such as almond yogurt, coconut yogurt, soy yogurt, etc. You can also blend 150 grams of silken tofu or vegan cream cheese with about 40 ml of plant-based milk.
- Sugar: Use regular white sugar or a refined sugar-free sweetener like Erythritol (e.g. Swerve).
- Dill: Use 1 tsp dried if you don't have fresh dill. You can use chives instead of dill if you don't like the taste of dill.
- Check the Tips & Variations above in the blog post.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Reminds me of my childhood.
That’s such a sweet compliment, thank you, Angela! ❤️ I love that this salad brings back childhood memories. Food really does have a way of connecting us to the past.
My German papa (now passed away) used to make this and added thinly sliced radishes to give it a little crunch kick. Sooooo gooooood!!! Perfect for these (way too hot) California summer days. Thank you, 😊
That sounds absolutely delicious, Erika, and such a special memory of your papa. I love the idea of adding radishes for that extra crunch and bite! Thank you for sharing! 😊
Wow! Just, WOW!
I forgot to put the 5 star rating in!
Thank you! 🙂
I had some lovely cucumbers, and I wanted to have a German cucumber salad, like my grandmother always made. I was so happy to find your recipe, and I knew it would be great! So I multiplied the recipe by 10 and served it at a potluck for about 80 people, and it was used up! I used honey instead of sugar, in a smaller amount, and used my homemade unsweetened soy yogurt. Some red onion and some sweet white onion, and of course lots of dill (dried). Thank you again for making old favorites plant based! I love your new cookbook too! My go-to for a fresh look at cooking vegan.
Aww, that’s amazing, Alice! I am so glad it was a hit. So happy you like my cookbook! 🙂
I doubled the recipe. I was happy with it but I think the sugar amount is just way to much. I will make this recipe again, but will use tsp instead of Tbl for the sugar
Another great recipe brought back some great memories of family reunions where my Aunt made a great cucumber salad. I will make often.
That’s wonderful, Bill! Thanks for leaving a comment. 🙂
Great recipe! I made it last night and used low fat cashew yoghurt. Full fat would be best but not as healthy. It still came out tasting pretty great! It brought back memories of my early childhood in Erlangen, my mom used to make this quite often but of course with dairy (it was the 80′) Im so glad I can make a healthier version of this. Thank you!
You are very welcome, Vicky! Cashew yogurt sounds great. I am so happy it brought back memories. 🙂
My father is Austrian and LOVES cucumber salad! He always tries my vegan dishes and usually likes them. I want to make this for him, what kind of vinegar did you use?
Hi Meghan! Aww, I hope he will like it! I used white vinegar. 🙂
Delicious and refreshing! I was so happy to try your healthier vegan version of this cucumber salad that my beloved Oma would always make for us.(she used sour cream) I sliced the cucumbers very very thin, and left out the onions. But,I followed everything else in your recipe, using blended tofu + soy milk and classic Heinz white vinegar. Very quick and easy to make! My husband and son loved it too.
Yay, I am glad it was a success, Ellie! It’s good to hear that your family loved it too. Thanks so much for your great feedback. 🙂
This is very much like my mom’s version. She used more vinegar and no sugar, as she loved sour things, but otherwise this is very much what she did. Brings back memories.
That’s amazing, Irene! I am so glad you liked the recipe and that it brings back memories. Thanks for your feedback. 🙂