German Cucumber Salad

• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Yield: 4 to 6 portions
• Category: Salad
• Method: Raw
• Cuisine: German, Gluten-Free, Dairy-Free Option, Vegetarian or Vegan

Ingredients

• 2 pounds small field cucumbers (English cucumbers would also work), thinly sliced
• 1/2 large onion, thinly sliced
• 1/2 cup chopped fresh dill, loosely packed

For Vinegar and Oil Dressing:

• 4 Tbsp white vinegar
• 3 Tbsp olive oil
• 1 tsp sugar
• salt to taste

For Creamy Dressing:

• 1/2 cup sour cream or plain yogurt
• 1/2 Tbsp olive oil
• 1/2 Tbsp Dijon mustard
• 1 Tbsp white wine vinegar
• 1/2 tsp sugar
• 2 garlic cloves, chopped (optional)

Instructions

1. Place the cucumbers, onion, and dill into a large bowl.

For Cucumber Salad with Vinegar and Oil:

1. Add the white vinegar, olive oil, and sugar. Mix well to combine. Season with salt.
2. Refrigerate for at least 1 hour before serving.
3. Keeps well in the fridge for up to 24 hours.

For Cucumber Salad with Creamy Dressing:

1. In a small bowl, add the sour cream, olive oil, mustard, white wine vinegar, sugar, and garlic (if using). Mix to combine.
2. Add the dressing to the cucumbers and mix well. Season with salt.
3. Refrigerate for 30 minutes before serving. Better to consume the same day.