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Milk Street Recipe
Milk Street Bowtie German Cucumber-Dill Salad (Gurkensalat)

German Cucumber-Dill Salad (Gurkensalat)

35 minutes

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German Cucumber-Dill Salad (Gurkensalat)

Free

Cucumber salad is the traditional accompaniment to German Schnitzel. This recipe is based on the salad we tasted at Restaurant Lohninger in Frankfurt. Instead of tart and vinegary, like Gurkensalat from other areas of Germany, ours is creamy but not overly rich. We salt the cucumbers after slicing. This step not only seasons the slices, it draws out moisture to prevent the salad from becoming too watery and leaves the cucumbers with a pleasant crispness. Champagne vinegar lends the dressing subtle acidity and brightness; if you can’t find Champagne vinegar, unseasoned rice vinegar is an acceptable substitute.

4

Servings

Tip

Don’t forget to toss the cucumbers once or twice while they are salting. This helps the moisture drain out of the colander. Don’t rinse the cucumbers after salting. A good amount of salt drains off with the water that the cucumbers release, so the salad won’t taste overseasoned.

35 minutes

2 English cucumbers, peeled and sliced into ⅛-inch-thick rounds
Kosher salt and ground black pepper
1/2 cup sour cream
1 tablespoon Champagne vinegar (see headnote)
1/2 teaspoon white sugar, plus more if needed
1 medium carrot, peeled and shredded on the large holes of a box grater
2 tablespoons finely chopped fresh chives
1 cup lightly packed fresh dill, chopped
Ingredients
  • 2

    English cucumbers, peeled and sliced into ⅛-inch-thick rounds

  • Kosher salt and ground black pepper

  • ½

    cup sour cream

  • 1

    tablespoon Champagne vinegar (see headnote)

  • ½

    teaspoon white sugar, plus more if needed

  • 1

    medium carrot, peeled and shredded on the large holes of a box grater

  • 2

    tablespoons finely chopped fresh chives

  • 1

    cup lightly packed fresh dill, chopped

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German Cucumber-Dill Salad (Gurkensalat)

Get Ready to Cook

4

Servings

35 minutes

Tip

Don’t forget to toss the cucumbers once or twice while they are salting. This helps the moisture drain out of the colander. Don’t rinse the cucumbers after salting. A good amount of salt drains off with the water that the cucumbers release, so the salad won’t taste overseasoned.

Ingredients
  • 2

    English cucumbers, peeled and sliced into ⅛-inch-thick rounds

  • Kosher salt and ground black pepper

  • ½

    cup sour cream

  • 1

    tablespoon Champagne vinegar (see headnote)

  • ½

    teaspoon white sugar, plus more if needed

  • 1

    medium carrot, peeled and shredded on the large holes of a box grater

  • 2

    tablespoons finely chopped fresh chives

  • 1

    cup lightly packed fresh dill, chopped

Step 1 of 2

Make the Sour Cream and Carrot Mixture

2
English cucumbers, peeled and sliced into ⅛-inch-thick rounds
teaspoons kosher salt
½
cup sour cream
1
tablespoon Champagne vinegar (see headnote)
½
teaspoon white sugar, plus more if needed
¾
teaspoon ground black pepper
1
medium carrot, peeled and shredded on the large holes of a box grater
2
tablespoons finely chopped fresh chives

In a large colander set over a bowl, toss the cucumbers with 1½ teaspoons salt. Let stand for 30 minutes, tossing once or twice to encourage liquid to drain.


Meanwhile, in a large bowl, stir together the sour cream, vinegar, sugar and ½ teaspoon pepper; set aside.


In a small bowl, toss the carrot with the chives and ¼ teaspoon each salt and pepper; set aside.

Step 2 of 2

Combine the Ingredients

1
cup lightly packed fresh dill, chopped
Kosher salt and ground black pepper

Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Add the cucumbers to the sour cream mixture, then gently toss to combine.


Stir in the dill. Taste and season with salt, pepper and sugar.


Transfer to a serving dish, then top with the carrot mixture.

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