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    Home » Recipes » Gluten-Free Recipes

    German Cucumber Dill Salad (Vegan)

    Published: May 15, 2022 by Emily · This post may contain affiliate links.

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    This creamy German Cucumber Salad is made with dill and a dairy-free sour cream base! So simple and refreshing, this 30 minute recipe is a summer staple!

    cucumber salad in a bowl on a napkin.

    Most of my family heritage is German, so I grew up eating a lot of German foods. One of my all time favorites (maybe even better than potato salad) is a cucumber dill salad! It is so delicious and refreshing!

    Cucumber dill salad is traditionally made with thinly sliced cucumbers, sour cream, fresh dill, and vinegar. This recipe is made vegan and dairy-free by making a vegan sour cream at home!

    Why you'll love this recipe

    • Dairy and Gluten Free - Use a store bought vegan sour cream, or make your own!
    • No cooking required - This German cucumber salad is perfect for hot days when you don't want to turn on the stove!
    • Less than 30 minutes - Just a few minutes of prep for this recipe, though it will taste better as it sits!

    What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • English Cucumber - I recommend the english cucumbers, which are longer and more firm. They are usually sold in plastic wrap, so the skin is more enjoyable to eat. A regular cucumber will work.
    • Vegan Sour Cream - Make a vegan sour cream with vegan cream cheese, lemon juice, and water. If you can find a good quality vegan sour cream at the store, by all means, use it! However, I have had a hard time finding a good one. You can also make Tofu Sour Cream.
    • Vegan Mayonnaise - There are a lot of good brands out there for this.
    • Dill - Fresh dill only, do not substitute.
    • Vinegar - Use white vinegar or, for a fun twist, use rice vinegar.

    How to make this recipe

    Step 1: Prep Cucumbers

    Use a mandolin or a sharp knife to very thinly slice the cucumbers. The thinner the better.

    Lay the sliced cucumbers on a paper towel and sprinkle with salt to draw out excess moisture.

    sliced cucumbers on a paper towel.

    Set aside for 5 or more minutes while making the sour cream, then pat dry.

    Finely mince the fresh dill.

    Step 2: Make the Vegan Sour Cream

    In a small bowl, combine vegan cream cheese with vegan mayonnaise, lemon juice, salt, and a splash of warm water.

    sour cream ingredients in a bowl.
    whisked sour cream ingredients.

    Whisk until smooth.

    Taste and adjust to your liking.

    Step 3:

    Add the minced dill, vinegar, salt, and sugar to the vegan sour cream and whisk to create the dressing.

    minced dill added into sour cream.
    whisked cucumber dill dressing.

    In a larger bowl, add the sliced cucumbers and coat in the dill dressing.

    cucumbers added to bowl of dressing.
    tossed cucumbers in mixing bowl.

    Gently toss to combine, then set in the fridge for at least 30 minutes. Around 2-4 hours in the fridge is recommend for best flavor.

    Take the cucumber dill salad out when ready, serve chilled, and enjoy!

    finished german cucumber salad in a bowl on a towel.

    Expert Tips and Tricks

    • The longer the German cucumber salad sits, the better the flavors will become! Let it sit in the fridge for at least a few hours for best results.
    • This recipe yields a slightly thicker and less watery texture. However, adding more salt and more water or lemon juice to the dressing will create a thinner texture if desired.
    • Slice the cucumbers as thin as you possibly can, while still keeping them even in size. This will help the cucumbers absorb flavor better.

    Recipe FAQs

    How do you keep cucumber salad from getting watery?

    The best way to prevent soggy cucumbers is to salt them before hand. Adding salt to the cucumbers draws out the water, then you can pat them dry with a paper towel.

    How long do cucumbers sit in vinegar?

    The longer the cucumbers sit in the dressing, the better the flavors of the german cucumber salad! I recommend letting it sit for at least one hour, but longer if possible!

    How long does german cucumber salad last?

    If stored in the fridge, covered, this cucumber dill salad should last about a week. However, as it sits the flavors will change and become more intense, and the dressing will likely become watery.

    Related Recipes

    • Vegan Basil Pasta
    • Cucumber Gazpacho with Avocado
    • Ginger Scallion Sauce Recipe
    • Vegan Garlic Scape Basil Pesto

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    German Cucumber Salad (Vegan)

    This creamy German Cucumber Salad is made with dill and a dairy-free sour cream base! So simple and refreshing, this 30 minute recipe is a summer staple!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Salad, Side Dish, Snack
    Cuisine: German
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Marinating time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 4 people
    Calories: 181kcal
    Author: Emily

    Equipment

    • Sharp Knife
    • Mandolin optional
    • Whisk
    • Mixing Bowl

    Ingredients

    • 1 English cucumbers large
    • 1 tablespoon White vinegar or ACV or Rice vinegar
    • 1 teaspoon Sugar
    • 1 tablespoon Dill minced, fresh
    • 2 teaspoon Salt more to taste
    • 8 oz Vegan Cream Cheese see notes
    • 2 tablespoon Vegan mayonnaise
    • Lemon Juice of 1 lemon see notes

    Instructions

    • Use a mandolin or a sharp knife to very thinly slice the cucumbers. The thinner the better.
    • Lay the sliced cucumbers on a paper towel and sprinkle with salt to draw out excess moisture.
    • Set aside for 5 or more minutes while making the sour cream, then pat dry.
    • Finely mince the fresh dill.
    • In a small bowl, combine vegan cream cheese with vegan mayonnaise, lemon juice, salt, and a splash of warm water.
    • Whisk until smooth.
    • Taste and adjust to your liking.
    • Add the minced dill, vinegar, salt, and sugar to the vegan sour cream and whisk to create the dressing.
    • In a larger bowl, add the sliced cucumbers and coat in the dill dressing.
    • Gently toss to combine, then set in the fridge for at least 30 minutes. Around 2-4 hours in the fridge is recommend for best flavor.
    • Take the cucumber dill salad out when ready, serve chilled, and enjoy!

    Notes

    • **Vegan cream cheese (I used kite hill) is combined with vegan mayonnaise and lemon juice to create a "vegan sour cream".
    • The longer this sits, the better the flavors will become! Let it sit in the fridge for at least a few hours for best results.
    • This recipe yields a slightly thicker and less watery texture. However, adding more salt and more water or lemon juice to the dressing will create a thinner texture if desired.
    • Slice the cucumbers as thin as you possibly can, while still keeping them even in size. This will help the cucumbers absorb flavor better.

    Nutrition

    Calories: 181kcal | Carbohydrates: 10.2g | Protein: 4.3g | Fat: 14.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Sodium: 1514mg | Potassium: 272mg | Fiber: 2.4g | Sugar: 4.3g | Vitamin A: 4.8IU | Vitamin C: 12.8mg | Calcium: 7.6mg | Iron: 1.9mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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