ReceptnaptárGurkensalat mit Dill (German cucumber salad with dill and sour cream dressing)
Gurkensalat is a fresh, cooling side dish on the German summer table: thinly sliced cucumber with a sour cream and dill or a vinegar and oil dressing. It is the perfect side to roast meat, fish and potatoes. It is ready in minutes.
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Method
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- Wash the cucumbers and slice them very thinly or use a mandoline.
- Sprinkle with salt, toss and let stand for 10 minutes, then squeeze out the liquid.
- For the dressing, mix the sour cream, vinegar, oil, sugar, pepper and garlic.
- Toss the cucumber with the dressing and sprinkle with dill.
- Chill for 15-20 minutes and serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the cucumber out after salting so the dressing does not turn watery.
- Best fresh, because cucumber soon releases water.
- With yogurt it makes a lighter version.
Frequently asked questions
Vinegar or sour cream?
Both are traditional: the north prefers vinegar and oil, the south sour cream.
How long does it keep?
At most 1 day, but it is best on the day it is made.
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More german ideas
- Rote-Bete-Salat (beetroot salad with a vinegar-mustard dressing and dill)
- Linsensalat (lentil salad with a vinegar-mustard dressing and vegetables)
- Heringssalat mit Roter Bete (herring and beetroot salad with apple and sour cream dressing)
- Eiersalat (egg salad with a dill and mayonnaise dressing)
- Kartoffelsalat (German potato salad)
- Wurstsalat (sliced sausage salad with vinegar-onion dressing)
- Nudelsalat (German pasta salad with mayonnaise-vinegar dressing)
- Fleischsalat (German meat salad with a mayonnaise and gherkin dressing)
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