GERMAN CUCUMBER SALAD
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
Time 40m
Number Of Ingredients 8
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, 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
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)
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
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)
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
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)
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
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]
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
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)
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)
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)
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
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- Peel the cucumbers if desired and thinly slice them with a mandoline slicer. The thinner the better! Put them in a large salad bowl.
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- First, I made the dressing by whisking together the vinegar, sugar, salt and pepper. Then, I set this aside to move on to the next step.
- Next, I peeled the cucumbers and the onion. Then, I thinly sliced both with the aid of a food processor and a 3mm slicing blade. You could also use a knife here.
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Cuisine GermanTotal Time 30 minsCategory SaladsCalories 154 per serving
- Wash the cucumbers and peel, if desired (we usually don't peel the cucumbers when making the recipe). Thinly slice the cucumbers using a mandolin or the slicing side of a four-sided box grater. Add the cucumber slices to a bowl.
- Sprinkle 1 teaspoon of salt over the cucumbers and let them sit for 20 minutes. This will remove excess moisture. After the 20 minutes, give the cucumber a squeeze to remove even more water. Be sure to drain any excess liquid from the bowl.
- While you're waiting for the cucumber slices, wash, dry, and finely chop the dill. Make sure to remove the hard stems first. Also, peel and finely chop a small onion. Add both (dill and onion) to the cucumber bowl after the 20 minutes are up and you have drained the liquid.
- Add the oil, vinegar, sour cream, sugar, and pepper to the bowl. Mix well. Add more salt (be careful here since you added quite a bit of salt earlier!) and/or pepper if desired. Serve and enjoy!
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- Slice the cucumber with a mandoline. You can also use a box grater (affiliate link) or cut the cucumber into 1/8" slices with a sharp knife.
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4.3/5 (3)Total Time 5 minsCategory AppetizerCalories 42 per serving
- Peel and thinly slice cucumber then sprinkle with 1/2 teaspoon of Kosher salt, and let rest in a colander for two hours to drain excess moisture. (this is optional)
- While cucumber slices are resting prepare the dressing by combining all remaining ingredients in a dish, and set in the refrigerator to chill.
- After cucumbers have rested, pat dry with paper towel and add to the bowl with the dressing. Toss to combine and serve.
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