Creamy German Cucumber Salad | Dairy-Free
This dairy-free variation of classic German cucumber salad (aka Gurkensalat) is a simple Keto-friendly, Paleo and Whole30 side dish featuring cucumbers, sweet onions and a delightfully creamy mayo and dill dressing.
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Servings: 6
Calories: 99kcal
Ingredients
- 2 large seedless cucumbers such as English, Persian or "Hot House"
- 1 small sweet onion such as Vidalia or Spanish
- ¼ cup mayonnaise (sugar-free) homemade or store-bought (such as Primal Kitchen)
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh dill weed or 1 teaspoon dried dill weed
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon celery seed
Instructions
- Prep the ingredients. Rinse and dry the cucumbers. Using a mandoline or a sharp knife, carefully slice the cucumbers into thin rounds. Thinly slice the onion. If using fresh, mince the fresh dill weed.
- Make the dressing by placing the mayonnaise, vinegar, dill weed, lemon juice and the remaining ingredients in a large bowl. Gently whisk until dressing is smooth and well-combined.
- Add the sliced cucumbers and onion to the bowl and toss well. Marinate in the fridge for at least 5 minutes before serving (the longer the better).
Notes
- For the best flavor and texture, use seedless cucumbers. You'll find them in the store labeled as English, Persian or "Hot House." Avoid using standard cucumbers, as they release moisture which will result in a soggy cucumber salad mess.
- Any leftovers will last in in a sealed container in the fridge for 2 to 3 days.
Nutrition
Calories: 99kcal