Gurkensalat Cucumber Salad Recipes

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GERMAN CUCUMBER SALAD



German Cucumber Salad image

A deliciously creamy yet refreshing German cucumber salad (AKA Gurkensalat) made with a combination of thinly sliced cucumbers, dill, and dairy-free yogurt or sour cream. A wonderful side dish or inclusion to a BBQ, Potluck, or family gathering.

Provided by Michaela Vais

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 8

6 small cucumbers (thinly sliced)
1/2 onion (thinly sliced (optional))
1 large garlic clove (grated)
Sea salt & black pepper (to taste)
3/4 cup dairy-free yogurt (or sour cream (*see notes))
1/2 tbsp sugar (or Erythritol (*see notes))
1 1/2 tbsp vinegar (or more to taste)
1 tbsp fresh dill (or more to taste, chopped (*see notes))

Steps:

  • You can watch the video in the post for visual instructions.To a large bowl, add sliced cucumbers and season with about 3/4 tsp salt. Let rest for 20 minutes, then drain excess moisture from the cucumbers by gently squeezing the slices and pouring off the liquid.
  • To a medium bowl, add vegan yogurt or sour cream, garlic, sugar, vinegar, dill, salt & black pepper to taste. Stir to combine (you can also blend all ingredients in a mini blender). Taste the dressing and adjust seasonings, adding more salt, pepper, vinegar, etc. to taste.
  • Pour the dressing over the cucumbers. Add sliced onion (optional) and stir to combine.
  • I recommend refrigerating the cucumber salad for at least 30 minutes. Enjoy!

Nutrition Facts : Calories 70 kcal, Carbohydrate 10 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

CREAMY GERMAN CUCUMBER SALAD (GURKENSALAT)



Creamy German Cucumber Salad (Gurkensalat) image

Creamy German Cucumber Salad, or Gurkensalat, is a fresh and simple side dish featuring thinly sliced cucumbers in a sour cream and dill dressing!

Provided by Samantha Skaggs

Categories     Salad

Time 2h15m

Number Of Ingredients 8

1/2 cup sour cream
1 clove pressed (or finely minced/mashed garlic)
2 tablespoons white wine vinegar
1 tablespoon fresh minced dill
1 teaspoon sugar
1 teaspoon salt (DIVIDED)
Freshly ground black pepper (to taste)
1 1/2 pounds seedless cucumbers (such as 2 large English cucumbers)

Steps:

  • In a medium bowl, stir together the sour cream, garlic, white wine vinegar, dill, sugar, 1/4 teaspoon salt, and pepper until well-combined. Cover and refrigerate.
  • Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining 3/4 teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
  • After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.

Nutrition Facts : Calories 58 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 405 mg, Sugar 3 g, ServingSize 1 serving

GURKENSALAT (CUCUMBER SALAD)



Gurkensalat (Cucumber Salad) image

Make and share this Gurkensalat (Cucumber Salad) recipe from Food.com.

Provided by Galley Wench

Categories     German

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 large cucumbers
1 small sweet onion, chopped (reserve 2 tablespoons for garnish)
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, pressed (optional)
3/4 cup sour cream
2 tablespoons minced fresh dill or 2 tablespoons parsley

Steps:

  • Peel cucumbers (if waxed) and cut into very thin slices.
  • Mix together vinegar, sugar, garlic, salt, and pepper and pour over cucumbers and onions (reserving 2 tablespoons).
  • Marinate about 20 minutes.
  • Mix dill or parsley with sour cream.
  • Add sour cream to cucumber mixture and toss.
  • Top with chopped onion, sprig of fresh dill or parsley and serve.

Nutrition Facts : Calories 136.4, Fat 9.2, SaturatedFat 5.7, Cholesterol 19, Sodium 317.7, Carbohydrate 12.4, Fiber 1, Sugar 6.5, Protein 2.5

EASY OLD-FASHIONED CUCUMBER SALAD "GURKENSALAT" (GLUTEN-FREE, VEGAN, PALEO)



Easy Old-Fashioned Cucumber Salad

The simple, classic German side dish, "Gurkensalat". This Easy Old-Fashioned Cucumber Salad is just like grandma used to make! Thinly sliced cucumber and onions, chilled and marinated in a sweet vinegar base. A healthy and delicious gluten-free, vegan, paleo, and allergy-free recipe for any gathering!

Provided by Rebecca Pytell

Categories     Side

Time 5m

Yield 6

Number Of Ingredients 8

2 Medium-Sized Cucumbers
1 Medium-Sized Vidalia Onion
1 TB Chopped Fresh Dill
1 Cup White Vinegar
1 Cup Cold Water
2 TB Erythritol (or preferred granulated sweetener)
1/2 Tsp Salt
1/4 Tsp Black Pepper

Steps:

  • Slice the cumbers into thin rounds and place in a large bowl.
  • Slice the onion into thin rounds and then slice those rounds in half (for thin "half-moon" shaped strings), and place them in the bowl with the cucumber slices.
  • Now add the dill, vinegar, water, sweetener, salt, and pepper.
  • Toss everything together with your hands, cover the bowl, and then chill in the fridge overnight (or at least 8-12 hours).

Nutrition Facts : ServingSize 1

GURKENSALAT (CUCUMBER SALAD)



Gurkensalat (Cucumber Salad) image

Posted for World Tour 2006, this is a mildly tangy cucumber salad of the sort you can find at small cafes and private homes in Germany. I loved this one when I lived there. It's not fancy but it is definitely tasty.

Provided by JanetB-KY

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 large cucumbers
2 tablespoons cider vinegar
1 1/2 tablespoons sugar
1/2-1 teaspoon salt
1/4 teaspoon pepper
3/4 cup sour cream
2 tablespoons minced fresh parsley

Steps:

  • Peel cucumbers and cut into very thin slices.
  • Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.
  • Marinate about 20 minutes to an hour but no more than that; drain off liquid, toss cucumbers with sour cream, then top with fresh parsley and serve.

GURKENSALAT [CUCUMBER SALAD]



Gurkensalat [cucumber Salad] image

Make and share this Gurkensalat [cucumber Salad] recipe from Food.com.

Provided by NoraMarie

Categories     Low Protein

Time 6h

Yield 6 srevings, 6 serving(s)

Number Of Ingredients 10

3 medium cucumbers
1 large sweet onion
salt
ice water
1/4 cup salad oil
1/4 cup cider vinegar
1 cup sour cream
pepper
chopped parsley
paprika

Steps:

  • Peel cucumbers. Score with a fork.
  • Thinly slice cucumber and onions.
  • Arrange alternate layers of cucumber and onions in a bowl, sprinkling each layer heavily with salt.
  • Cover with ice water.
  • Refrigerate for several hours.
  • Drain and wash with running water.
  • Drain well.
  • Blend oil with vinegar.
  • Pour mixture over cucumbers and onions and marinate for several hours.
  • Drain. Stir in sour cream and pepper to taste.
  • Top with chopped parsley and paprika.
  • Prepare several hours ahead of serving.

GERMAN CUCUMBER-DILL SALAD (GURKENSALAT)



German Cucumber-Dill Salad (Gurkensalat) image

Serve German gurkensalat, or cucumbers with dill, for a refreshing summer salad that goes well with many types of meat.

Provided by Jennifer McGavin

Categories     Appetizer     Side Dish     Salad

Time 15m

Yield 4

Number Of Ingredients 7

1 seedless English cucumber (long and skinny; or 2 Persian cucumbers)
3 tablespoons apple cider vinegar (or white vinegar )
1 tablespoon sugar (or to taste)
1/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
1 small red onion (thinly sliced and broken into rings), optional
3 tablespoons fresh dill (chopped), optional

Steps:

  • Gather the ingredients.
  • Rinse and dry the cucumber. With unwaxed, seedless cucumbers, you can leave part or all of the skin on in strips, which looks attractive when you cut it and actually helps hold the slices together. Other varieties should be peeled and seeded first.
  • Using a mandoline , a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, thinly slice the cucumber(s). They should be almost see-through. Set aside.
  • Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves.
  • Add the sliced cucumber, red onion rings, and chopped dill (if using) and then toss well. Marinate for 5 or more minutes, toss again, and serve.

Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 134 mg, Sugar 4 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

GERMAN CUCUMBER SALAD (GURKENSALAT)



German Cucumber Salad (Gurkensalat) image

Fresh and crispy German cucumber salad, just like the kind you know and love from German restaurants!

Provided by Kimberly Killebrew, www.daringgourmet.com

Categories     Salad     Side

Time 10m

Number Of Ingredients 9

3 medium cucumbers (peeled and thinly sliced into rounds (if the cucumbers aren't waxed you can leave the peels on for more color))
1/3 cup chopped fresh dill
2 tablespoons chopped chives (optional - I don't always include these)
1 tablespoon dried minced onion (more concentrated flavor than fresh onion)
3 tablespoons neutral-tasting oil
3 tablespoons white vinegar
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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

GURKENSALAT (GERMAN CUCUMBER SALAD)



Gurkensalat (German Cucumber Salad) image

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

2 large cucumbers, sliced thin
½ onion, sliced thin
1 teaspoon salt
½ cup sour cream
2 tablespoons white sugar
2 tablespoons white vinegar
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon paprika

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

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