A deliciously creamy yet refreshing German cucumber salad (AKA Gurkensalat) made with a combination of thinly sliced cucumbers, dill, and dairy-free yogurt or sour cream. A wonderful side dish or inclusion to a BBQ, Potluck, or family gathering.
1tbspfresh dillor more to taste, chopped (*see notes)
You can watch the video in the post 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!
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.
German Cucumber Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.