German cucumber dill salad gurkensalat v

German Cucumber-Dill Salad (Gurkensalat)

Name: German Cucumber-Dill Salad (Gurkensalat)
Cook time: 35 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 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

Adapted by Courtney Hill

4 Servings

35 minutes

Free

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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

Directions

01

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.
02

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.