Creamy German Cucumber Salad | Dairy-Free

This dairy-free variation of Creamy German Cucumber Salad (aka "Gurkensalat") is a simple and refreshing summertime recipe that goes great with grilled meats, like bratwursts or burgers. Inherently low carb, Keto-friendly and Whole30 compliant, this refreshing combination of cucumbers, onions and a tangy dill dressing is the perfect side dish for all of the dietary lifestyles seated around your picnic table. 

Fun fact about me: I'm half German. Long story short, my paternal grandfather was born in Germany where he spent most of his childhood before his mother married an American and relocated the fam to the US of A. I wasn't raised on German food by any means, but I do wholeheartedly enjoy it. It's simple yet nutritious and many dishes are inherently gluten and grain-free. Not to mention, German-style "salads" are far from rabbit food (lettuce) on a plate. This cool and crunchy salad in particular will have you going back in for seconds and thirds. How often can you say that about a salad? I'll wait.

Jump to:

• So What is Traditional Gurkensalat?
• Down with Dairy? Use Sour Cream.
• Is This Salad Keto-Friendly?
• Can I make this Creamy Cucumber Salad Vegan?
• Best Cucumbers for Cucumber Salad 
• Slicing & Peeling Cucumbers for Gurkensalat
• Ingredients for this Whole30 Compliant Variation of "Gurkensalat"
• How to Make this Simple Summertime Side Dish 
• Making this Salad Ahead
• 📖 Recipe

So What is Traditional Gurkensalat?

The beauty of traditional Gurkensalat is that it's naturally gluten-free, grain-free and low carb. It's a simple salad composed of thinly sliced cucumbers, sometimes onions and a sour cream based dressing. Adapting a traditional German Cucumber Salad into a Whole30 compliant dish wasn't exactly rocket science. I simply swapped out the sour cream for homemade mayonnaise and added a splash of lemon juice for some extra tang. Easy peasy, lemon squeezy (quite literally). Recipes for Gurkensalat sometimes include sugar to help balance out the acidity of the sour cream and vinegar. The subtle sweetness of mayo and white wine vinegar in this recipe does the trick!

Down with Dairy? Use Sour Cream.

I've adapted this recipe to appease the dairy-free folks and the Paleo/Whole30 -ers, but if you're down with dairy, simply swap the mayo and lemon juice for full-fat sour cream. Both variations are mouth-watering. 

Is This Salad Keto-Friendly?

It sure is! Whether you keep it dairy-free by using mayo and lemon in the dressing or opt for using full-fat sour cream, both variations are low carb and Keto-friendly! Virtual high five!

Can I make this Creamy Cucumber Salad Vegan?

Absolutely! I always try to provide a Vegan alternative to my recipes when it make sense. This one is pretty much a no-brainer. For the creamy component, use your favorite egg-free Vegan mayonnaise or sub in your go-to dairy-free "sour cream" recipe. This Vegan Sour Cream Recipe is EXCELLENT! 

Best Cucumbers for Cucumber Salad 

For the best flavor and texture, use seedless cucumbers. You'll find them in the store labeled as English, Persian or "Hot House." Standard garden cukes tend to release quite a bit of moisture resulting in a soggy cucumber salad mess. If you're using regular cucumbers, serve this salad as soon as possible to avoid it becoming to watery.

Slicing & Peeling Cucumbers for Gurkensalat

Many traditional recipes recommend slicing the cucumbers paper-thin. While that's certainly an option, I prefer my cukes a bit thicker  (about ¼" thickness). I've found that a slightly thicker round of cucumber holds up better with the smooth and creamy dressing. The leftovers will last much longer. 

Peeling the cucumbers is a matter of preference. I like leaving the peel on for the pop of color it adds and because the peel is the most nutrient-dense part of the cucumber!

Ingredients for this Whole30 Compliant Variation of "Gurkensalat"

Aside from 2 large seedless cucumbers, you'll also need: 

• 1 small sweet onion: The sweeter varieties of onions include vidalia and spanish. You could also use a red onion for a pop of vibrant color. I'm not a huge fan of the white varieties of onions for cucumber salads. They're too ...onion-y. 
• ¼ cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh dill weed (or 1 teaspoon dried dill weed): I tested this recipe with fresh and dried dill and to be completely honest, there really wasn't much of a difference. Sometimes I can't justify buying a surplus of a fresh herb knowing I'll never find use for all of it (dill is definitely one of those herbs), but that's just me.
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon ground mustard
• ½ teaspoon salt
• ¼ teaspoon ground white pepper 
• ¼ teaspoon celery seed

How to Make this Simple Summertime Side Dish 

There's really not much to it! You basically just add everything to a bowl and toss, but for the sake of being overly-efficient, I'll elaborate.

1. Start by prepping the ingredients. Wash and dry the cucumbers before slicing. Using a mandoline or a sharp chef's knife, carefully slice the cukes into thin rounds and thinly slice the onion. If you're using fresh dill, go ahead and give that a good mincing now as well.
2. Next, prepare the creamy, dairy-free dressing. In a large bowl, add the mayonnaise, vinegar, dill weed, lemon juice and the remaining dried herbs and spices and whisk together well. 
3. Add the sliced cucumbers and onions to the bowl and give everything a good toss! 
4. For the best flavor, let the salad marinate for a few minutes or overnight before serving. For the best quality and consistency, enjoy this salad within 24 hours of preparing. 

Making this Salad Ahead

Gurkensalat is even better if made in advance! Doing so gives all of the flavors plenty of time to get acquainted. This cucumber salad can be made the night before and stored in the fridge until ready to serve. I wouldn't prepare it any longer than 24 hours in advance. The cucumbers will slowly but surely release moisture loosening the thick and creamy dressing.

All of that being said, I think I've covered just about everything there is to know about this delicious dairy-free Gurkensalat. This super simple recipe is inexpensive, a great way to use in-season cucumbers and the perfect salad for potlucks and summertime gatherings! If you give this recipe a whirl, I'd love to hear all about it! Feel free to drop your constructive criticism in the comments and tag @paleoishkrista in your beautiful recipe recreation photos (#paleoishkristaeats)! I love when y'all do that! 

Until next time!
Krista

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