This recipe if a classic in our family. Our German grandmother has been making this cucumber salad for years. When my younger brother went through a phase where the only vegetable he would eat was a cucumber, I remember having this salad nearly every time we ate at Oma’s house growing up. This particular German cucumber salad is not made with any dairy products, so it was a great option for us when our son was diagnosed with a milk allergy.

My Oma never wrote down her recipes nor used specific measuments, she always did it from memory and by taste, so we had to watch her to learn how to make our favorite dishes. This is one we have tweaked and tested until we thought we had the measurements closest to what she used.

You’ll notice the recipe calls for Salata which is a German seasoned vinegar dressing. You can find it at the military’s Commissary, German grocery stores, or online. If you do not have Salata, no problem! We found that apple cider vinegar, or white wine vinegar are great alternatives.

Print

Dairy Free German Cucumber Salad

Oma's original cucumber salad recipe! Our German grandmother (Oma) has been making this cucumber salad for years. This dairy free cucumber salad that is light, fresh, and perfect for a summer day. Her original recipe calls for Salata which is a German vinegar dressing. You can find it at the Commissary on military bases or online. Salata isn't always readily available, so we experimented with other vinegars and we found that apple cider vinegar, or white wine vinegar are great alternatives.

Course Salad, Side Dish

Prep Time 20 minutes

Total Time 3 hours 20 minutes

Author Christine George – dairyeggandnutfree.com

Ingredients

• 2 cucumbers
• 1/2 cup red or white onion (about half an onion), finely diced
• 2 Tablespoons fresh dill, chopped (or 1 tsp dried dill)
• 1/4 cup Salata Seasoned Vinegar Dressing, apple cider vinegar, or white wine vinegar
• 2 Tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar

Instructions

1. Peel cucumbers and cut into thin slices. A food processor with a thin slice blade can speed up the process.

2. Finely dice onions and chop dill. Add to cucumbers.

3. Mix remaining ingredients (vinegar, oil, salt, pepper, and sugar) and pour over cucumbers. Toss to coat.

4. Refrigerate for 1-3 hours. The longer the salad sits, the more the flavors meld together, however the cucumbers will soften significantly if left in the refrigerator over night.