Gurkensalat (German Cucumber Salad)
A refreshing German cucumber salad, perfect for summer barbecues or as a light lunch, packed with crisp cucumbers and a tangy dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing and marinating
- Cuisine: German
- Diet: Vegan
Ingredients
Scale
- 4 firm cucumbers (English or Persian)
- 1 teaspoon salt
- 1/4 cup white wine vinegar (or rice/apple cider vinegar)
- 1 teaspoon sugar (or honey/agave syrup)
- 2 tablespoons fresh dill or parsley, chopped
- 1/2 onion, thinly sliced
- Freshly cracked black pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Prep your cucumbers by washing them under cold water. If using regular cucumbers, peel them, then slice thinly, about 1/8 inch thick.
- Salt the cucumber slices in a colander and let them sit for about 20 minutes to draw out moisture.
- Prepare the dressing by mixing vinegar and sugar in a bowl until dissolved. Add pepper and chopped herbs.
- Mix the rinsed and dried cucumbers with the dressing in the bowl, tossing gently.
- Let the salad marinate in the fridge for at least 30 minutes before serving.
- Finishing touches: Drizzle with olive oil and adjust seasoning if needed before serving.
Notes
Gurkensalat can be made ahead of time and lasts in the fridge for 2-3 days. Avoid over-salting by rinsing thoroughly after salting. Perfect for pairing with grilled meats or sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Gurkensalat, cucumber salad, German recipe, summer salad, vegan salad