Cucumber Salad 🥒

Gurkensalat, a classic German cucumber salad, features crisp cucumbers tossed in a creamy, tangy dill dressing. Salting the cucumbers before mixing them with the dressing helps draw out excess moisture, keeping the salad crisp and the dressing flavorful.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a mandoline, thinly slice cucumbers. Arrange the cucumber slices in a single layer on paper towels or a clean kitchen towel.

Step 2

Sprinkle with ¼ teaspoon salt and let stand until the cucumbers release some of their moisture and look glossy, about 15 minutes.

Step 3

Meanwhile, whisk ¼ cup sour cream, 3 tablespoons yogurt, 1½ tablespoons cider vinegar, 1 tablespoon dill, the remaining ¼ teaspoon salt and ½ teaspoon pepper together in a large serving bowl until smooth. Refrigerate until ready to use.

Step 4

Pat the cucumbers dry with clean paper towels or a clean kitchen towel. Add the cucumbers to the dressing and toss to coat evenly.

Step 5

Garnish with additional dill and pepper, if desired. Serve immediately.