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Omi's Cucumber Salad

This is a German salad that has been passed down through the generations. Good with 'Ruladen and Spaetzle' for a true German dinner.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 647.7 kcal

Equipment

  • 1 Mandoline Slicer For uniformly thin cucumber slices, or use a sharp chef's knife.
  • 1 Large Mixing Bowl For salting cucumbers and mixing the final salad.
  • 1 Colander Essential for draining and squeezing excess liquid from cucumbers.
  • 1 Small Mixing Bowl For whisking the dressing ingredients.
  • 1 Measuring Spoons

Ingredients
  

Main

  • 2 English cucumbers sliced very thin
  • 1 tablespoon salt
  • 3 green onions finely chopped
  • 1 cup sour cream
  • 4 teaspoons vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon dried dill weed

Instructions
 

  • Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain cucumber in a colander, squeezing as much excess liquid as you can with your hands.
  • Combine cucumbers and green onions in a bowl.
  • Stir sour cream, vinegar, oil, and dill together in a small bowl; drizzle over cucumber mixture and toss to coat.

Notes

The salting step is paramount; it extracts excess water, concentrating flavor and preventing a watery salad. Squeeze the cucumbers vigorously to ensure maximum moisture removal. Opt for fresh dill over dried if available, as it offers a brighter, more vibrant flavor profile. A touch of lemon zest in the dressing can further enhance its freshness. For a richer mouthfeel, ensure you use full-fat sour cream. Allowing the salad to chill for at least 30 minutes before serving allows the flavors to fully meld, creating a more cohesive and delicious dish. Consider garnishing with a sprig of fresh dill for visual appeal.