Austrian Cucumber Salad Recipes
GURKENSALAT (GERMAN CUCUMBER SALAD)
A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.
Provided by hisunbeam
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
- Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
- Fold cucumber and onion slices into the sour cream mixture.
- Refrigerate 8 hours to over night; garnish with paprika to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.9 g, Cholesterol 6.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 300.9 mg, Sugar 5 g
HUNGARIAN CUCUMBER SALAD
Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.
Provided by Michelle Berger
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
- Pour vinegar over cucumber mixture; toss to coat.
- Pour oil over cucumber mixture; toss to coat.
- Season with salt and black pepper.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 8.9 g, Fat 7 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 392.6 mg, Sugar 4 g
AUSTRIAN CUCUMBER SALAD
This salad was served at every lunch meal we had with our extended family. It was made by all the women including my aunt, grandmother, great aunts and even my mother, who was only "Austrian by marriage". Its always a hit at our bbq's. Enjoy!
Provided by Penny Otte
Categories Other Salads
Time 25m
Number Of Ingredients 6
Steps:
- 1. Completely peel the cucumbers and then with a box grater grate into paper thin slices. Grate into a colander over a bowl. Sprinkle the cucumbers with sea salt. Wait about 25 minutes for the cucumbers to "weep".
- 2. In the meantime, and in a medium sized bowl, whisk the olive oil vinegar and sweetner together. Adjust to taste. The dressing should be like a sweet vinegarette, more sour than oily.
- 3. After the cucumbers have "wept for 25 minutes, take them in your clean hands and squeeze as much moisture out of them as you can. Place the squeezed cucumbers in the bowl with the dressing. Carefully fold together. Dust with dill. Refrigerate til ready to serve. Enjoy!
AUSTRIAN SALAD
The Austrian Salad recipe out of our category Fresh Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Lunch, Dinner, Appetizer
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Lightly toast pumpkin seeds in a dry frying pan. Remove from heat and let cool slightly.
- Drain pumpkin.
- Cut aspic into 1 cm (approximately 1/4-inch) wide strips.
- Peel onion and cut into very thin slices.
- Rinse radishes and cut into thin slices. Rinse tomatoes and cut out stem ends. Cut tomatoes into slices.
- Coarsely grind cooled pumpkin seeds in a mortar. Combine pumpkin seeds with vinegar, mustard, salt and pepper. Stir to combine. Stir in pumpkin seed oil.
- Rinse lamb's lettuce and arugula and spin dry.
- Toss greens with 3/4 of the pumpkin dressing and place on a plate. Garnish with all of the remaining ingredients and drizzle with the remaining dressing. Serve.
Nutrition Facts : Calories 400 kcal, Fat 28 g, SaturatedFat 5.8 g, Protein 22 g, Carbohydrate 14 g, Sugar 1 g, Cholesterol 33 mg
GERMAN CUCUMBER DILL SALAD [GURKENSALAT]
![German Cucumber Dill Salad [Gurkensalat] image](/img/not-available.jpg)
Creamy German Cucumber Dill Salad aka Gurkensalat. You can choose to slice your cucumbers fine (the way they do it in Germany) or to cut thicker slices to add crunch (the way I do it).
Provided by Helene Dsouza
Categories Salad
Number Of Ingredients 5
Steps:
- Rinse your cucumber well and peel. I semi peel mine to add a border effect to my slices when cut.
- Use a vegetable slicer to cut thin slices of cucumber 9the way it's done in Germany) or cut into thicker slices with a knife (the way I like it).
- Keep the cucumber slices in a bowl for a few minutes. Excess water will come out, which you can discard.
- Mix your rinsed fresh chopped dill into the thick creamy sour cream with the salt and black pepper to create the dressing
- Pour the dressing over the cucumber and mix.
- Serve your cucumber dill sour cream salad cooled as a summer side dish with grilled meat or for lunch with schnitzel or steak.
Nutrition Facts : Calories 51 kcal, Carbohydrate 3 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 162 mg, Sugar 2 g, ServingSize 1 serving
SOUR CREAM CUCUMBER SALAD RECIPE
Wisconsinites have a well-deserved reputation for being a friendly, easygoing lot. But there's a sure way to start an argument, especially at this time of year: Drive down a rural county highway and pull into any local watering hole with a tin roof and a neon "Blatz" sign in the window. Park your car in the gravel lot among the pickup trucks and wood-paneled station wagons. Step into the bar and ask in a loud, clear voice, "Ya, hey dere: Can anybody tell me how to fry up a brat, eh?" Controversy will soon begin.Ask about toppings and you'll have a pier-six brawl on your hands. Like Italians with their red sauce and Hungarians with their goulash, there are as many recipes as there are cheeseheads frying up brats. And each passionately believes his is the best.In Wisconsin, the bratwurst is not a sausage. It's a regional ritual.Every August since 1953, Sheboygan, Wis.--the self-proclaimed Bratwurst Capital of the World--has celebrated Bratwurst Day. It's far from alone in its allegiance. This summer, as every summer, Wisconsin grills are being fired up from La Crosse to Manitowoc, from Kenosha to Lac du Flambeau, all to celebrate the legacy of the Badger State's favorite grub: the bratwurst.In Wisconsin the bratwurst is not just a staple food item but the centerpiece of a vibrant cultural esthetic. Like the Texas barbecue and the New England clam bake, the Wisconsin brat fry has its own traditional set menu, rich folklore and strictly observed rituals. Wisconsonites are nuts about their bratwurst, and once you've had the brat experience, you will understand why. The hot dog pales in comparison to the stalwart, meaty brat.For a genuine Wisconsin brat fry, it's important to get the right kind of brat. The various breeds of bratwurst can quickly confuse the uninitiated. There are any number of recipes, but the main spices usually include sage, mace, rosemary, thyme and celery seed.You may have seen fleshy, white brats in your local grocery. These are the Nrnberger variety, also known as veal bratwurst, and are made of a mixture of veal and pork. Mnchner veal bratwurst is similar in appearance but has a slightly spicier flavor. Veal brats, like hot dogs, are sold fully precooked and need only to be browned on a grill.But for our Wisconsin Brat Fry, the brat we want is all pork. This is the Thuringer bratwurst, named for Thuringia, the central German region where it originated. You will recognize it by its mottled appearance, like Italian sausage. Thuringers, in contrast to the veal types, are sold raw.If all of this is beginning to sound a little confusing, not to worry. There are a few guiding principles that, once understood, can land you as close to the real thing as you can get 2,000 miles away from Wauwatosa.First, start with good, fresh bratwurst. It can be obtained here in Southern California and is not as rare as you might expect. On occasion, I have seen Wisconsin brats in the meat sections of local supermarkets. The most common brands you may encounter are Johnsonville and Usinger's. Both companies make respectable brats, but by the time they've traveled this far, they may be weeks old. They'll be good, but not great. It's well worth the effort to make the special trip to a sausage shop (see box) to get fresh sausages.Next, you're going to need beer, and lots of it. Before grilling, bratwursts are poached in a broth of beer, flavored with onions, butter, black pepper and maybe a little garlic. The simmering beer cooks the meat, while the subsequent grilling contracts the sausage skin to give it the snap that is characteristic of a great bratwurst.The practice of cooking brats in beer before grilling isn't as traditional back in the Old Country as it has become in Wisconsin. Gary Troub, bratwurst maker and proprietor of the European Deluxe Sausage kitchen in Beverly Hills, believes it to be an American innovation. He only heard of the method upon moving to Los Angeles 11 years ago from his home near Koblenz in the Rhineland."Cooking in the beer, that's more something they do more in Milwaukee. Germans, we like to put the beer here," says Troub, pointing to his mouth with his thumb."That's right," concurs Fritz Thaller, second-generation Austrian sausage maker and owner of Atlas Sausage Kitchen in North Hollywood. "Germans traditionally just put it on the grill, they don't necessarily put it in beer. I personally like it, it does add some taste of the hops to the bratwurst. If I have American guests, I will soak the bratwursts in beer."As for the type or quality of beer used for poaching, there's some flexibility. Tradition dictates that the beer be cheap. A good rule of thumb for beer lovers is to use the cheapest you would drink if a gun were held to your head. Certainly, the better the brewski, the better the brat, and if you have the financial means, you can use pretty good stuff. In any event, choose a lighter lager or ale, and steer clear of stouts and darks.Be sure to stock plenty of beer for drinking as well. Beer and brats are an inseparable culinary pairing, like Champagne and caviar.After the poaching, the brats are grilled to a deep brown. Then they are returned to the broth, brought once more to a simmer and served buffet-style, straight from pot to bun in a wonderful ritual of Midwestern informality.The word "bun" may be a misnomer. Most brat enthusiasts get picky about their breads, calling for specific items such as "hoagie rolls" or the "Sheboygan hard roll," a specially-designed bratwurst bun rolled in cornmeal before baking. Most sources will simply recommend "a hard roll." A good six-pack of Italian rolls works well, or choose any kind of crusty, substantial roll you like. Even a good, sturdy brand of hot dog bun will work in a pinch, but toast it over the grill on both sides for a few minutes to give it some character.Once you've got your beer in hand and your brat lying naked in the bun, you need to dress it. Now here's where things get really picky. The most commonly accepted toppings are sauerkraut, horseradish, brown mustard and sometimes chopped onions.There are regional variations: Some Sheboyganites actually regard sauerkraut with disdain, while happily committing the unspeakable heresy of slathering ketchup on their brats. I'm convinced this is a micro-regional aberration. The citizens of "Brat City" should know better. A brat without kraut is like a frulein without a dirndl. The refreshing nip of good sauerkraut is the perfect compliment to the rich, round flavor of a well-cooked brat.Finding that sauerkraut, however, can be a challenge. Each brand has a remarkably distinct flavor and texture. Sauerkraut being something of an acquired taste to begin with, a thorough sampling of the available krauts might be more than many of us have the stomach for.Used as an ingredient, kraut is often drained, even rinsed, and flavored with white wine, caraway, sugar, apples, juniper and a host of other possible ingredients. The results can be delicious. If you're interested, I encourage you to explore and enjoy this wonderful food product.For your Wisconsin brat fry, however, forget all that. Just find a kraut that tastes good to you, open the can and pile it on.You'll need mustard too. A middle-of-the-road brown mustard like Gulden's is good, or a straightforward stone-ground. If all you have is bright yellow ballpark-type mustard, you might as well just skip it. Dijon can work, but be careful, especially if you add prepared horseradish. And really do try to have some horseradish, with as unadulterated an ingredient list as possible. Finally, a topping of fresh, chopped onions is a delightful option.There you have it: Your Wisconsin brat.But where's the potato salad? You won't find a brat in Wisconsin without a pile of German potato salad close by. American won't do; no mayonnaise allowed. Bacon, vinegar and onion are the basis for the classic bratwurst accompaniment.Please don't cut corners and pick up a pint from your local supermarket deli. I can almost guarantee it will be too sweet. My mother's rustic German potato salad is the best I've ever had, and foolproof. And it tastes better after resting a day, so try to make it ahead of time.A good brat and potato salad make a respectable brat fry all by themselves, but for a summer celebration with family and friends, round it out with simple extras highlighting the fruits of the season. Like Southern California, the Midwest enjoys an abundance of summer seasonal produce. While a refreshing German-style cucumber salad will be a great addition to your Wisconsin brat fry, feel free to simplify. In true Midwestern spirit, serve grilled corn on the cob with this meal and carve up a cool, ripe watermelon for dessert.
Provided by John Wollner
Categories VEGETARIAN, SALADS
Time 20m
Yield Serves 12
Number Of Ingredients 9
Steps:
- Fill a large bowl with salted ice water. Peel the cucumbers and slice them 1/8-to 1/4-inch thick. Place the cucumber slices in the water and let them stand 1 hour.
- Meanwhile, combine the sour cream, vinegar, sugar, dill and celery seeds, mixing well. Refrigerate until ready to use.
- Drain the cucumbers well and let them stand in a colander to air-dry, or lay the slices on paper towels. Place the slices in a serving bowl, add the onion and gently toss with the sour cream mixture.
- Chill thoroughly, at least 2 hours, before serving.
BAVARIAN CUCUMBER SALAD
Steps:
- Peel cucumbers, slice thinly and add to a large bowl.
- Finely cube the onion and add to the cucumbers.
- Mix heavy whipping cream, sour cream, lemon juice, sugar, salt and pepper in a small bowl.
- Add to the cucumbers and mix well.
- Chop the dill finely, add to the salad and toss lightly.
- Let marinate for about 15 minutes.
Nutrition Facts : ServingSize 1 grams
HUNGARIAN CUCUMBER SALAD
With the perfect balance of creamy and bite, this Hungarian cucumber salad recipe is absolutely delicious. Made with fresh cucumbers, garlic, onions, and loads of great spices - of course, paprika - this recipe is so easy to make and best served chilled!
Provided by Recipes From Europe
Categories Salads
Time 1h35m
Number Of Ingredients 10
Steps:
- Wash and - if desired - peel your cucumbers. Thinly slice your cucumbers with a mandolin or four-sided box grater.
- Place the cucumbers in a bowl, sprinkle 1 tbsp of salt on top, and put the bowl in the fridge for 1.5 hours.
- After taking the cucumbers back out of the fridge, drain the excess water and squeeze the cucumbers either with your hands or by pushing a small plate on top to remove and drain any additional liquid.
- Add the chopped hot banana pepper (optional), the crushed garlic, sugar, vinegar, sour cream, pepper, and paprika. Mix everything together in the bowl and add more spices or sour cream to taste.
- Refrigerate your cucumber salad for several hours (or overnight). You can add more pepper, paprika, and chopped chives to garnish before serving.
Nutrition Facts : ServingSize 1 g, Calories 125 kcal, Carbohydrate 14 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 1762 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
VIENNESE CUCUMBER SALAD
Steps:
- Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
- In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
- In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)
GERMAN CUCUMBER SALAD (GURKENSALAT)
Steps:
- Place the sliced cucumbers in a bowl and toss with a heaping teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. In a small bowl, whisk together the remaining ingredients. Pour over the cucumbers and stir to combine. Cover and chill for at least 2 hours before serving, stirring it a couple of times. Add salt and pepper to taste. Serve cold or at room temperature.
Nutrition Facts : Calories 87 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, Sodium 392 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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