Klassischer Gurkensalat (German Cucumber Salad)

• •2 piece English cucumbers (thinly sliced with a mandoline)
• •1 tsp Fine sea salt (for drawing out moisture)
• •0.3 cup Sour cream (traditional German Schmand or full-fat sour cream)
• •2 tbsp White wine vinegar (or herb vinegar (Kräuteressig))
• •1 tbsp Sunflower oil (neutral vegetable oil)
• •0.5 tsp Granulated sugar (to balance acidity)
• •0.3 cup Fresh dill (finely chopped)
• •2 tbsp Red onion (very finely minced)
• •0.3 tsp Freshly cracked black pepper (to taste)

Instructions

1. 1

   Slice the cucumbers very thinly using a mandoline or sharp knife, leaving the skin on for color and texture.

2. 2

   Place cucumber slices in a colander set over a bowl. Toss with 1 teaspoon of sea salt and let stand for 10 to 15 minutes to draw out excess moisture.

3. 3

   Gently press down on the cucumbers or squeeze them in a clean kitchen towel to remove extracted water. Do not rinse.

4. 4

   In a medium bowl, whisk together sour cream, white wine vinegar, sunflower oil, granulated sugar, finely minced red onion, freshly cracked black pepper, and chopped fresh dill until smooth.

5. 5

   Fold the drained cucumber slices into the dressing until thoroughly coated. Cover and refrigerate for at least 15 to 30 minutes before serving so flavors meld.

Chef's Tips

• 💡Salting and draining the cucumbers is the key authentic step—it keeps the dressing creamy and prevents the salad from turning watery.
• 💡For an even lighter vinaigrette-style Gurkensalat (Essig-Öl-Dressing), omit the sour cream and increase the sunflower oil to 2 tablespoons with 1 extra tablespoon of vinegar.