Creamy Cucumber Salad (Gurkensalat) Is Quick, Easy & Refreshing

This creamy cucumber salad is so refreshing and perfect as a side for a BBQ, picnic or anytime! A must make for summer and cucumber season!

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Creamy cucumber salad is so easy to make and tastes awesome! I could eat this every day of the year, but mostly, I make it when cucumber season is at its peak and I’ve got piles of extra cucumbers. 

This creamy cucumber salad is such a great way to enjoy them with some fresh herbs from the garden and some homemade, delicious sour cream or quark. Kick it up a notch by sprinkling it with feta cheese or homemade salt-brined sirene cheese. Pick yourself some cucumbers and let’s make a super delicious salad!

If you love cucumbers, try my fermented dill pickles recipe. Ferment cucumbers to preserve their awesome health benefits for later when the season is over. And you might also like other garden veggie recipes, such as probiotic sauerkraut, lacto-fermented onions, or fermented jalapenos. 

German Creamy Cucumber Salad

Cucumbers are one of my favorite snacks from the garden. I plant them early and always can’t wait for those first juicy cucumbers of the season. And after I’ve had my fill of plain fresh ones, straight up, I start using them in dishes. They are great in stir-fries, and mixed salads, and I love to ferment some for the long seasons without cucumbers. But one of my favorite ways to use cucumbers is to make a fresh, creamy cucumber and dill salad.

If you’ve ever been to a restaurant in Germany, you will likely have been served a salad plate with your meal. This normally contains a few different salads and most often you’ll find cucumber salad on it. Either creamy (more common in Northern Germany) or without the cream (more common in Southern Germany).

My mom used to make it often to accompany a meal of Schnitzel and Spätzle (egg noodles)  or some beef or pork roast with Knӧdel. And many times we’d have it as a side for a supper made up of bread, cheese, and cold cuts. It’s always great!

Why You’ll Love Creamy Cucumber Salad

• Make use of the Season’s Abundance

• A refreshing salad during a hot spell, when everything else seems too heavy to digest.

• Cucumbers are incredibly healthy, and high in nutrients. They are high in fiber, water, vitamins A, K, and C, silica, potassium, magnesium, and calcium. And they contain flavonoids like quercitin and kaempferol, caffeic acid, polyphenols like lignans, triturbenes such as cucurbitacins which are powerful antioxidants.

• Properties of cucumbers include antioxidant, diuretic, anti-inflammatory, emollient, and anti-diabetic.

• They are high in Vitamin K for bone health, and this vitamin helps the body absorb calcium and thus can help promote healthy bone mass, reduce risk of bone fractures and reduce risk of osteoporosis.

• Cucumbers make a great hydration food in the heat of summer, as they contain 97% water. So you’re eating a drink basically, lol. For me that’s super helpful, because I loose a lot of water sweating in the summer. This is probably why I crave cucumbers and watermelon so much. 

• Cucumbers are low on the glycemic index and they may help lower blood sugar levels, they can reduce complications associated with diabetes and slow it’s progression.

• Cucumbers are high in fiber to help with digestion and promote regularity. 

• They contain potassium which can help lower blood pressure, support cardiovascular health, and might reduce bad cholesterol levels. 

• And they are rich in vitamin C and high in antioxidant properties found for example in cucurbitacins, flavonoids, caffeic acid, some of which also have anti-inflammatory properties. 

• Some research mentions possible anti-cancer properties and neurological support. They contain high amounts of Cucurbitacin B (CuB) which can possibly stop cancer growth and destroy cancer cells. Keep the peels on the cucumbers for more of these benefits.

• Pair the cucumbers with a homemade probiotic sourcream, Greek yogurt, or quark cheese for extra gut-healthy benefits. 

• Cucumber is mildly diuretic and may support kidney function. And it can help reduce gut-inflammation.

• They contain silica, which can help strengthen nails and hair and contribute to the growth of connective tissue throughout the body.

• Cucumber used directly on the skin can help revitalize skin, soothe irritation, and help relieve the pain of sun burns.

• Dill contains flavonoids, vitamins A and C, magnesium, calcium, and iron. It may help reduce inflammation, help with stomach upset, prevent ulcers, reduce free radicals and provide pain relief. 

Sources: Cleveland Clinic, Tua Saude, area2farms

Disclaimer

I am not a doctor or claim to be qualified in any way to give medical advice. I am self-taught and this article reflects just my opinions, and experiences with herbs and vegetables, and what I’ve learned from research and years of studying herbalism, herbs, nutrition, foods and their uses and medicinal value. This article is meant as an entertaining source for ideas and reference, and to encourage interest in herbalism, choosing healing foods, and natural healing. It is my hope to help you get to know and appreciate herbs, vegetables and natural foods and their benefits and traditional uses. Please do not use any of this information to replace professional advice!

Creamy Cucumber Salad Recipe

If you purchase your cucumbers, I highly recommend that you use organic cucumbers and leave the skin on for extra health benefits. Organic ingredients can benfit your health in a big way and I encourage you to pick clean, organic foods over conventional as much as possible.

There are many ways you can make a cucumber salad, but here is my favorite recipe

Equipment

Mandolin – I can highly recommend Feemster’s famous slicer from Lehman’s (or get it at Amazon). This little slicer works awesome and can be adjusted. In this recipe I like to slice the cucumbers paper thin. But you can also slice them a little thicker for more crunch. How you slice it will change the character of the salad quite a bit.

Grater – While there are many grater styles out there, I find myself grabbing my box grater 99 percent of the time when I need to grate a few things. It’s quick to use (no assembly or mounting), gets the job done, and cleanup is mostly just a quick rinse.

Bowls – A small one for mixing the dressing, a larger one for mixing your salad.

Measuring cups and spoons 

Ingredients 

Cucumbers – 2 long english cucumbers or 4 smaller garden cucumbers. You’ll want about 4 cups of sliced cucumbers. I do not salt and drain my cucumbers. You can leave the seeds in or scoop them out if they are getting too mature. I usually leave mine in.

If you’re eating the salad right after you make it, it will be nice and creamy without that extra step. Even if the cucumbers are drawing water, the salad will be delicious the next day, but a little watery. I love to drink that creamy cucumber water after I’m finished with the salad. Yumm!

However, if you are making the salad several hours ahead or for the next day, that step might be worth taking. Just add a teaspoon of salt to the freshly sliced cucumbers, toss them well, and let them draw juices for 20-30 minutes. Squeeze out the extra juice and use as directed in the recipe.

For The Dressing

Sour cream – or greek yogurt, quark cheese, chevre, or other fresh white cheese. These will have probiotic live bacteria in them for extra health benefits. You can make your own sour cream by mixing a teaspoon of buttermilk into half a cup of heavy cream at room temperature and let it clabber overnight in a warm spot on your counter. This way your sour cream will contain probiotic live cultures.

Small onion – Any onion is fine, or you can use half a large onion.

Garlic cloves – I used three because I love garlic. Adjust to your preference.

Vinegar – Ideally you’ll want to use a red or white wine vinegar. I don’t have any currently, so I used raw homemade apple cider vinegar and it was delicious. You can also add a little fermented brine from another fermented vegetable that you have stored. It adds more probiotics and a bit of complexity.

Handful dill – If you have dill in your garden, you’ll appreciate the fresh dill flavor vs. dried. I salt-cure my dill during peak season or freeze dill in olive oil and so I always have some “fresh” dill around. But when you can get it fresh from the garden it is best!

Salt – start with less and add more to taste if needed.

Pepper – fresh milled pepper is hands down the best. Pepper is a great facilitator in making nutrients in your foods more bioavailable. But it loses its potency fast. So for the most health benefits, grind it at the point of use. 

Raw honey – Optional. Add just a few drops to balance out the flavors in this salad dressing if you like. 

Optional

Feta cheese – Greek feta or bulgarian sirene adds more depth of flavor and that awesome salty taste we love!

Fermented brine if you have it – replace part of the vinegar or just add a little, but don’t make your dressing too thin. It should be pretty thick since it will thin as the cucumbers release their juices. 

Sliced radish – I love sliced radishes mixed into my cucumber salad, but they don’t like growing in the summer heat, so to get both together calls for some luck. It’s awesome though, and radishes make super pretty garnish too.

Instructions For Creamy Cucumber Salad

Wash and dry cucumbers.

If you purchased waxed or otherwise treated cucumbers, you might want to peel them. Otherwise you may leave the skin on for the extra health benefits and a bit more texture.

Slice your cucumbers paper thin, unless you prefer them thick and crunchy. Put them into your mixing bowl. If you opt to salt and drain your cucumbers, toss with 1 teaspoon of salt and let the juices be drawn out. Drain off the liquid and squeeze out extra juice gently. I don’t do this step but if you’ll be serving this salad many hours later or the next day, you might prefer this salad that way.  

Pick the tough stems off the dill and finely chop the tender parts. Save the stems in the freezer for making stock or flavoring dill pickles. 

Grate the onion or chop very fine.

Finely chop the garlic, sprinkle with a little salt and with the flat side of the knife (don’t cut yourself), mash the garlic up a bit. 

Put the dill, garlic, onions, and the rest of the ingredients into another bowl.

Whisk everything together till creamy and smooth. 

Pour over the cucumbers and mix well.

Extras:

Crumble some feta cheese over it and decorate with sliced or carved radishes if you have some. 

Serving Suggestion:

Serve with German Zwiebelkuchen for a fantastic German lunch or supper!

Enjoy Your Creamy Cucumber Salad!

If you’re anything like me, you’ll loove this creamy cucumber salad. It’s so delicious and makes a great light lunch on a hot day aside of crusty bread and cheese, or serve it with your next special dinner or holiday meal. This is a simple and delicious salad that is always a hit and much appreciated. It’s a perfect salad for cucumber season and hot summer weather. But it’s really great any time of the year if you can get some cucumbers. 

I hope you get to try this delicious creamy cucumber salad and if you do, I’d love to hear about it. I’d love to learn about your favorite use for cucumbers. And please don’t hesitate to ask in the comments if you have any questions!

Join the Food For Life Garden Community for more great recipes and homestead tips and ideas. I’m always adding new content. Don’t miss any new posts and learn more about my off-grid farm life.

Other recipes you might like

Fermented Cucumber Pickles – How to ferment your excess of cucumbers to enjoy all year long and with the added benefit of improving your gut health. 

Zucchini Ikra, A Vegetable Salad – This fantastic, versatile dish from Eastern Europe can be a delicious chunky salad, salsa, relish, topping, or creamy dip, and more. And it tastes awesome!

Zwiebelkuchen a German onion pie – Delicious German fall tradition. Make some today, you won’t regret it!

Homemade Apple Cider Vinegar – This lovely vinegar is made from apple scraps, not the actual apple cider. But it is just as effective, easier to make and uses all those leftover apple scraps or ugly apples.

Fermented Salsa – Delicious zesty salsa. Preserve fresh produce at the height of the season to enjoy during the garden down times. It’ll bring back memories of summer and tastes of fresh vegetables, while brimming with all the stored vitamins, nutrients and probiotics!

Fermented Salsa Verde – Try this bright and fresh tasting green salsa. It’s so good on your grilled meats, with baked potatoes, as a dip or condiment, as part of a salad dressing, and with any Mexican dishes!

Fermented Jalapenos – Spicy, Easy, Tasty, Convenient. Keep a jar of sliced probiotic pickled jalapenos on hand for every day use.

Fermented Garlic – Lacto-fermented garlic paste is kind of a special food. It’s the ultimate convenience food and health supplement. But besides that, it gets better as it ages. Just like a fine wine.

Fermented Cherry Tomatoes – This is a tasty way to quickly preserve an abundance of cherry tomatoes for a tasty snack during the cold season. Give your immune system a boost when it needs it!

Fermented Vegetables – How to ferment your summer’s bounty to enjoy it all year long. They are full of probiotics and are great for your gut health. Learn the basic skill of fermenting any kinds of vegetables and get the science behind it too.

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Feemster’s famous slicer from Lehman’s (or get it at Amazon).
Bowls
Storage Bowls, Snapware