Salads
Agurkesalat (Danish Cucumber Salad)
The Quirky Foodster Team
Ingredients
- 1 large cucumber, thinly sliced
- 1 tsp salt
- 4 tbsp (60 ml) white vinegar
- 3 tbsp (45 g) sugar
- 3 tbsp (45 ml) water
- 1 tbsp fresh dill, chopped
- Black pepper, to taste
Method
- Slice the cucumber as thinly as possible and place in a colander.
- Sprinkle with salt, toss and let drain for 15 minutes to release excess water.
- Whisk together the vinegar, sugar and water until the sugar dissolves.
- Pat the cucumber dry and add it to the dressing, tossing to coat.
- Chill for at least 30 minutes, then sprinkle with dill and black pepper before serving.
Introduction: A refreshing, vinegar-sweet cucumber salad that appears on nearly every Danish summer table, agurkesalat is the traditional cooling companion to frikadeller, fried fish and grilled meats, especially during warm months.
Cultural Background: A refreshing, vinegar-sweet cucumber salad that appears on nearly every Danish summer table, agurkesalat is the traditional cooling companion to frikadeller, fried fish and grilled meats, especially during warm months.
Tips: Thinner slices absorb the sweet-sour dressing better and stay pleasantly crisp. Let the salad marinate a few hours for the best flavour.
Variations: Add thinly sliced red onion for extra bite. A pinch of mustard seeds adds a traditional Nordic pickling note. Naturally vegan as written; no adaptation needed.
Storage: Refrigerate in an airtight container for up to 4 days; the salad only improves with time.
Reheating: Not applicable — served cold.
Nutrition: Approx. 45 kcal, 1g protein, 0g fat, 10g carbohydrates per serving.
FAQs
Q: Why salt the cucumber before dressing it?
A: Salting draws out water so the cucumber stays crisp rather than becoming watery once dressed.
Q: Can I use an English cucumber?
A: Yes, its thin skin and low seed count make it ideal for this salad.
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