Gurkensalat (German Cucumber Salad)
Servings: 2 servings
Calories: 101kcal
Cost: $1.12 per serving
German Cucumber Salad (Gurkensalat) is an easy way to use up your cucumbers. This beloved German side dish features a vinegar dressing and lots of fresh dill.
Print Recipe
Equipment
- Mandoline slicer (*optional)
Ingredients
- 1 English cucumber
- ¾ kosher salt or 1/2 tsp fine salt (+ more to taste)
- ¼ small red onion (*can sub with 1 tbsp of dehydrated onion flakes or 1 tsp onion powder)
Dressing
- ¼ cup fresh dill, chopped
- 1 tbsp white vinegar (*can sub with white wine vinegar)
- 1 tbsp oil (*can sub with 1/4 cup sour cream or Cashew Yogurt; see Note 1)
- ½ tsp sugar
- ¼ tsp ground black pepper
Instructions
- Slice the cucumber into coins, as thin as possible. (No need to peel.) Massage with salt and set aside in the fridge for at least 30 minutes, or overnight.
- Meanwhile, thinly slice the red onion. Mix together the dressing ingredients (dill, vinegar, oil or sour cream, sugar, and black pepper).
- Squeeze and drain the water from the cucumbers. Salting cucumber slices allows them to release excess water and it leaves the drained cucumbers nice and crunchy. It’ll also prevent your salad from getting watery.
- Mix the drained cucumber slices together with the red onion. Toss with dressing. Add more salt if needed.
Notes
- Oil, Sour Cream, or Yogurt? There are two types of German cucumber salad. One features a simple sweet and tangy vinegar dressing, and the second one is a richer version with a creamy dressing. To convert between the two dressings, it’s pretty simple. Just swap out oil (in the vinegar dressing) for sour cream or yogurt (to make creamy dressing).
Nutrition
Calories: 101kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 589mg | Potassium: 367mg | Fiber: 2g | Sugar: 5g | Vitamin A: 522IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg