Gurkensalat

Name: Gurkensalat
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 large English cucumber, thinly sliced; 1 tsp fine sea salt; 1/2 cup sour cream; 2 tbsp white wine vinegar; 2 tbsp fresh dill, chopped; 1/2 tsp granulated sugar; 1/4 tsp black pepper

A classic German cucumber salad made with thinly sliced cucumbers tossed in a cool, tangy sour cream and dill dressing.

15 minEasyServes 475 cal/serving

GermanSaladNo-CookVegetarianLow CarbGluten-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

2 large English cucumber, thinly sliced
1 tsp fine sea salt
1/2 cup sour cream
2 tbsp white wine vinegar
2 tbsp fresh dill, chopped
1/2 tsp granulated sugar
1/4 tsp black pepper

Instructions

1

Toss 2 large thinly sliced English cucumber with 1 tsp fine sea salt in a colander and let stand for 15 minutes to drain.
2

Gently press the cucumber slices to remove excess water.
3

In a medium bowl, whisk together 1/2 cup sour cream, 2 tbsp white wine vinegar, 2 tbsp chopped fresh dill, 1/2 tsp granulated sugar, and 1/4 tsp black pepper.
4

Add the drained cucumber to the bowl and toss to coat evenly.
5

Chill in the refrigerator for at least 15 minutes before serving.

Questions

Can I make Gurkensalat dairy-free?

Yes. The dairy in this entry is 1/2 cup sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Gurkensalat keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Gurkensalat?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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