Klassischer Gurkensalat (German Cucumber Salad)
A crisp, refreshing traditional German salad featuring paper-thin cucumber ribbons tossed in a tangy sour cream and vinegar dressing packed with fresh dill. Served ice-cold, it is the classic accompaniment to schnitzel, roast meats, or a warm summer meal.
Ingredients
- •2 piece English cucumbers (thinly sliced with a mandoline)
- •1 tsp Fine sea salt (for drawing out moisture)
- •0.33 cup Sour cream (traditional German Schmand or full-fat sour cream)
- •2 tbsp White wine vinegar (or herb vinegar (Kräuteressig))
- •1 tbsp Sunflower oil (neutral vegetable oil)
- •0.5 tsp Granulated sugar (to balance acidity)
- •0.25 cup Fresh dill (finely chopped)
- •2 tbsp Red onion (very finely minced)
- •0.25 tsp Freshly cracked black pepper (to taste)
Instructions
- 1.
Slice the cucumbers very thinly using a mandoline or sharp knife, leaving the skin on for color and texture.
Time: 5 min - 2.
Place cucumber slices in a colander set over a bowl. Toss with 1 teaspoon of sea salt and let stand for 10 to 15 minutes to draw out excess moisture.
Time: 15 min - 3.
Gently press down on the cucumbers or squeeze them in a clean kitchen towel to remove extracted water. Do not rinse.
Time: 3 min - 4.
In a medium bowl, whisk together sour cream, white wine vinegar, sunflower oil, granulated sugar, finely minced red onion, freshly cracked black pepper, and chopped fresh dill until smooth.
Time: 3 min - 5.
Fold the drained cucumber slices into the dressing until thoroughly coated. Cover and refrigerate for at least 15 to 30 minutes before serving so flavors meld.
Time: 20 min
Tips
- 💡Salting and draining the cucumbers is the key authentic step—it keeps the dressing creamy and prevents the salad from turning watery.
- 💡For an even lighter vinaigrette-style Gurkensalat (Essig-Öl-Dressing), omit the sour cream and increase the sunflower oil to 2 tablespoons with 1 extra tablespoon of vinegar.
Recipe from TheCookbook.ai
Created by Anonymous