Creamy Cucumber Salad
My Oma’s Creamy Cucumber Salad (Gurkensalat) is full of crisp, crunchy cucumbers, tangy vinegar and spicy garlic, all coated in smooth sour cream. It’s a perfectly refreshing side dish for spring and summer.
Servings: 6 -8 servings
Ingredients
- 1 clove garlic minced
- 1/2 teaspoon granulated sugar
- 3/4 cup sour cream
- 1/4 cup apple cider vinegar
- 4 English cucumbers
- 1/2 teaspoon salt
- Ground paprika optional
Instructions
- Combine the sour cream, vinegar, garlic and sugar in a medium sized bowl and cover tightly. Refrigerate while you drain the cucumbers or for up to 24 hours.
- Peel (optional) and slice cucumbers very thin (a mandolin is great for this).
- Place the thinly sliced cucumbers in a colander and place the colander over a mixing bowl. Salt the cucumbers and stir to make sure the salt is well distributed. Let them drain for at least 30 minutes or up to 2 hours, then press gently with a paper towel to extract as much liquid as possible into the bowl.
- Remove the dressing from the refrigerator and add the cucumbers, stirring gently to evenly coat. The dressing may get a little thinner as it sits because the cucumbers will continue to release their juices even after they were drained.
- Sprinkle some paprika on top for color, if desired. Serve immediately or chill until ready to serve.
Notes
Leftover salad will keep in the fridge for up to 1-2 days. Keep in mind that the dressing will thin out as it sits, as the cucumbers will continue to release their juices. Cover tightly before refrigerating.
Nutrition
Calories: 85kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 207mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 323IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg
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