This German style creamy vegan cucumber salad or 'gurkensalat' is a favourite recipe to make for summer. Thinly sliced cucumbers are tossed with a balanced creamy and tangy dairy-free dressing and flecked with plenty of fresh herbs and shallots. This classic recipe comes together in 10-15 minutes, however, advanced preparation is required to allow the flavours to mingle.
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Why This Recipe Works
There are lots of recipes for German cucumber salad or Gurkensalat—whether you prefer a creamy or tangy one is a matter of personal preference (or possibly upbringing). In Germany, there are two main variations—cream based or vinegar based (with no sour cream). The latter version is quite popular in the South of Germany (where my father is from). However, many variations within the creamy or tangy spectrum exist.
My vegan cucumber salad strikes a balance between creamy and tangy/sharp. It's also rather versatile so you can adjust the seasonings to your liking. Unlike a lot of other recipes, this version makes use of the cucumber water rather than discarding it; this nicely thins the dressing. Because this cucumber salad is vegan, there is no sour cream; instead a dairy-free plain yogurt or dairy-free sour cream is used which works just as well.
This dish pairs well with barbecue, sandwiches, burgers and a plethora of other mains. I like to have German cucumber salad alongside vegan black bean quinoa burgers, baked falafel bites, topped onto a slice of rye bread, or all on its own.
The Best Cucumber To Use
It's important to note that the variety of cucumber matters here. There are three main varieties sold at grocery stores, however, one is going to work best for this recipe: Long English cucumbers.
They have a firmer flesh, less water content, thinner skin and smaller seeds. These qualities make preparing this recipe less labour intensive and helps prevent the salad from becoming watery. However, if you want to use a slicing variety, you will need to peel the skin, slice the cucumber in half lengthwise and spoon out the seeds before slicing. Moreover, I wouldn’t use a pickling cucumber for this recipe.
Ingredient Notes & Substitutions
To make this creamy vegan cucumber salad, you will need the following ingredients. For exact quantities, see the recipe card below.
Long English cucumbers: these work best because of there thin skins, edible seeds and moisture content. You can also substitute with Persian cucumbers which are very similar to long English, although they tend to be shorter in length. See notes below on how to choose the right long English cucumber for your recipe.
Dairy-free sour cream: this gives the creamy texture and tangy flavour to the dressing. It can be replaced with plain dairy-free yogurt in a 1:1 ratio. However, I would suggest using a thick coconut milk based non-dairy yogurt; this will better mimic sour cream and prevent the dressing from becoming watery.
Finely diced shallot: this adds a touch of heat, spiciness and crunch to the dressing. It can be replaced with finely diced red onion, however, note that red onions will start to lose their colour the longer they sit in the salad. Moreover, red onions to be spicier and more pungent than shallots—you may want to reduce the amount of onion so they don’t overpower the recipe.
White wine vinegar: adds sharp and tangy flavour to the dressing which offsets the creaminess. You can substitute with red wine or apple cider vinegar in equal measure.
Dijon mustard: this adds umami and depth of flavour to the dressing. his is a classic addition to traditional German cucumber salad.
Extra virgin olive oil: adds body and flavour to the dressing. Grapeseed oil or avocado oil will also work here.
Granulated sugar: this is used to balance out the tangy and sour flavours to create a well rounded dressing.
Fresh dill: adds fresh flavour which pairs perfectly with dill. You can use dried dill but substitute with half as much—dried herbs are more concentrated with flavour.
Fresh chives: add flavour and texture to the dressing.
Fresh parsley: also add vibrant, fresh flavour and texture to the dressing.
Sea salt: this is an essential ingredient for helping to draw out moisture from the cucumbers to help thin the dressing. It also adds flavour.
Fresh ground pepper: beloved for its complex flavour profile, black pepper is the finishing ingredient in this dish. You can use white pepper in equal measure if you prefer.
Special Equipment
- An adjustable mandoline, food processor with a stainless steel slicing disc, or a box grater with a slicing blade.
- Vegetable peeler (if you want to peel your cucumbers).
- A whisk to combine your dressing.
A mandoline will work best to get thin and even cucumber slices. A box grater will also work, however, it could be messy and dangerous if it isn’t sharp. Alternatively, you can manually slice the cucumbers, but this can be rather time consuming.
Step by Step Guide
The detailed methodology for making my creamy vegan cucumber salad is in the recipe card. In short, the steps for the recipe are as follows:
STEP 1: The first step is to prepare the English cucumbers by washing and drying them, then cutting off the blossom and stem ends. You will also need to peel the cucumbers if you are using a slicing or waxed variety (or if you simply prefer to peel the skin). Otherwise, you can leave the skin on for a nice pop of colour.
STEP 2: Using a mandoline, slice the cucumbers thinly, place them into a medium bowl and sprinkle with the salt. Meanwhile, you can prepare the dressing. Note that, unlike many other recipes, there is no need to strain off the juices for this recipe.
STEP 3: In a small bowl, simply combine the dairy-free sour cream or yogurt, shallot, vinegar, mustard, olive oil, sugar, dill, parsley and chives. The dressing is given a good whisk and, at this point, you can adjust the seasonings to your liking.
STEP 4: Assemble the salad by pouring the dressing over the salted cucumbers and mixing until evenly coated; the cucumber juices will nicely thin the dressing. Add salt and pepper to taste.
STEP 5: Cover and allow the gurkensalat to chill in the fridge for at least 1-2 hours. Prior to serving, give it a good stir to re-incorporate the dressing.
Helpful Tips
- Always choose seedless long English cucumbers that are fresh and blemish free. A quality English cucumber should have an even toned, smooth yet slightly striated green skin and slightly tapered ends. They should be firm and crisp with no soft spots—English cucumbers typically start to spoil at the ends first, so use your fingers to check for firmness around these areas. The wrapper should also be in tact with no tears or holes and there should be no humidity present under the wrapper.
- Peeling the skin on long English cucumbers is optional, however, if you are using slicing or waxed cucumbers, it’s best to remove the thick skin and the seeds—they are large and not pleasant to eat.
- Make sure to chill the salad—the longer it sits in the fridge, the better it will taste; the cucumber slices become more saturated with dressing. I find the optimal chilling time for this recipe is 2-3 hours.
Storage & Make Ahead
Storage: cucumber salad must be kept cold before serving and any leftovers should be stored covered in the fridge. Leftovers will last up to 2 days if stored properly. Note that the cucumbers will soften and lose some of their crunch over time.
Make Ahead: This recipe is meant to be made ahead of time and requires a minimum of 1-2 hours of chilling time as per the recipe instructions. However, you could make it in the morning and keep it covered and cold in the fridge until you're ready to serve it.
For additional information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.
FAQ's
Slicing Cucumbers: Slicing cucumbers (aka slicers) are typically grown for raw consumption, however, their skin and seeds are usually removed beforehand. The typical slicing cucumber has large seeds and thick dark skin that may or may not be waxed. Sometimes, these cucumbers go by the name "field cucumbers".
Seedless Cucumbers: These cucumbers have thin skins, small or no seeds and a slightly sweeter taste. Seedless varieties are often grown in hot houses and tend to be shrink wrapped to protect their delicate skin on the way to the produce shelf. Seedless cucumbers also go by the name hothouse, English, Persian or European cucumbers.
Pickling Cucumbers: These were bred specifically for their thin yet firm skins and small uniform size. As such, this makes them ideal for submerging in brine, but not ideal for other purposes.
In German speaking countries, cucumber salad is called gurkensalat— to translate “gurke” means cucumber and “salat” means salad. Traditional gurkensalat is made with thinly sliced cucumbers, fresh herbs and onions tossed in a tangy or creamy dressing.
The addition of the sour cream, or in this case, dairy-free sour cream or thick dairy-free plain yogurt. Essentially, the two versions of cucumber salad are pretty similar except for the addition or omission of sour cream.
More Recipes
If you like my recipe for German-style creamy vegan cucumber salad, you may also like these other favourites:
Simple Tomato Panzanella Salad
Winter Citrus & Greens with Miso Ginger Dressing
Crunchy Kale Slaw with Balsamic Tahini Dressing
If you made my Creamy Vegan Cucumber Salad please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Tangy & Creamy Vegan German Cucumber Salad (Gurkensalat)
Special Equipment
- Mandolin
Ingredients
- 2 large long English cucumbers, wrappers removed
- ½ teaspoon sea salt
- ⅓ cup dairy-free sour cream , or thick non-dairy plain yogurt
- 2 tablespoon finely diced shallot
- 2 tablespoon white wine vinegar
- 2 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon granulated sugar
- 3 tablespoon fresh dill, finely chopped
- 2 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- Sea salt and fresh ground pepper to taste
Instructions
Prepare the cucumbers
- Wash and dry the cucumbers well and cut off the blossom and stem ends. If you wish to peel the cucumbers, you can however this step is optional (see notes below on when it's necessary to remove the skin, though).
- Using a mandoline, slice the cucumbers approximately ⅛- 1/16th thick (the thinner the better). Place the cucumber slices into a medium bowl and sprinkle with the ½ teaspoon of sea salt. Mix to distribute the salt, then allow the cucumbers to sit while you prepare the dressing.
Prepare the dressing
- In a small bowl, combine the sour cream, shallot, vinegar, mustard, olive oil, sugar, dill, parsley and chives. Mix until incorporated, then taste and adjust the seasonings as desired.
Assemble & refrigerate
- Pour the dressing over the salted cucumbers and stir until evenly coated (the cucumber juices will nicely thin the dressing). Add salt and pepper to taste.
- Cover and allow to chill in the fridge for at least 1-2 hours. Prior to serving, give it a good stir to re-incorporate the dressing. Serve cold.
Heidi's Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
