Recipes » Salads » Creamy German Cucumber Salad
T. Colin Campbell Center for Nutrition Studies


  • 2 medium cucumbers, thinly sliced
  • ¾ cup plant-based plain yogurt
  • 2 Tbsp white vinegar
  • ¼ tsp garlic powder (or 1 small garlic clove, minced)
  • 1 Tbsp fresh dill, finely chopped (adjust to taste)
  • Salt and black pepper, to taste
  • ½ red onion, thinly sliced (optional)


  • 1. Add the cucumbers to a large bowl and season with a pinch of salt. Let them rest for 20 minutes, allowing excess moisture to be drawn out. Gently squeeze the cucumber slices and pour off the liquid.
  • 2. In a medium bowl, combine the yogurt, vinegar, garlic, dill, and salt and black pepper. Mix everything together until well combined. You can also use a mini blender for a smoother dressing.
  • 3. Taste the dressing and adjust the seasonings as needed. Add more salt, pepper, vinegar, or maple syrup to suit your preferences.
  • 4. Pour the prepared dressing over the cucumbers. If desired, add the thinly sliced red onion to the salad. Gently stir to combine all the ingredients.
  • 5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

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