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Fresh German Cucumber Salad Recipe Easy Tangy Vinaigrette Dressing

Fresh German Cucumber Salad - featured image

A light, refreshing German cucumber salad featuring thin cucumber ribbons tossed in a tangy vinaigrette with fresh dill. Perfect for a quick, fuss-free side dish that pairs well with grilled meats or sandwiches.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced (about 1/8 inch thick)
  • 3 tablespoons white vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 small yellow or sweet onion, very thinly sliced (optional)
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons vegetable oil or light olive oil

Instructions

  1. Slice the cucumbers and onions using a mandoline or sharp knife into thin ribbons about 1/8 inch thick. Pat dry with paper towels if excess moisture is present.
  2. In a large bowl, whisk together white vinegar, granulated sugar, kosher salt, and freshly ground black pepper until sugar and salt dissolve, about 1-2 minutes.
  3. Slowly drizzle in vegetable oil while whisking vigorously to emulsify the vinaigrette, about 30 seconds.
  4. Add the sliced cucumbers and onions to the bowl and toss gently but thoroughly to coat with the dressing.
  5. Stir in fresh chopped dill and adjust seasoning if needed.
  6. Cover and refrigerate for at least 20 minutes before serving to allow flavors to meld and cucumbers to soften slightly.

Notes

Use a mandoline for thin, even slices to ensure the vinaigrette absorbs well and cucumbers stay crisp. Chill the salad for at least 20 minutes to mellow onion sharpness and blend flavors. Pat cucumbers dry to avoid watery salad. Adjust seasoning before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days; best served cold.

Nutrition

Keywords: cucumber salad, German cucumber salad, tangy vinaigrette, fresh dill, easy salad, quick salad, summer salad, light salad, vegan salad, gluten-free salad