Salads
German Cucumber Salad
The Quirky Foodster Team
Ingredients
- 2 large cucumbers, thinly sliced
- 1 tsp salt (for drawing out moisture)
- 150 ml (2/3 cup) sour cream
- 2 tbsp white wine vinegar
- 1 tsp sugar
- 2 tbsp chopped fresh dill
- Black pepper, to taste
Method
- Slice the cucumbers very thinly and toss with salt in a colander; let stand for 20 minutes to draw out excess liquid.
- Rinse briefly and pat the cucumber slices dry with a clean towel.
- Whisk together the sour cream, vinegar, sugar, dill and black pepper.
- Toss the cucumber slices in the dressing until well coated.
- Chill for at least 15 minutes before serving.
Introduction: A refreshing, tangy side salad found on nearly every German dinner table in summer, prized for its simplicity and the way its light vinegar-dill dressing cuts through richer main dishes like Schnitzel.
Cultural Background: A refreshing, tangy side salad found on nearly every German dinner table in summer, prized for its simplicity and the way its light vinegar-dill dressing cuts through richer main dishes like Schnitzel.
Tips: Salting and draining the cucumber first is the key step — it prevents a watery, diluted dressing.
Variations: Some versions use a light oil-and-vinegar dressing instead of sour cream for a cleaner, sharper flavour.
Storage: Keeps 1-2 days refrigerated, though the cucumbers soften over time.
Reheating: Served cold; not reheated.
Nutrition: Approx. 90 kcal, 2g protein, 6g fat, 7g carbohydrate per serving.
FAQs:
Q: Why salt the cucumbers first?
A: It draws out water so the salad stays crisp rather than watery once dressed.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, it makes a slightly tangier, lighter version of the dressing.
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