This German cucumber-dill salad, or gurkensalat, in a vinegar-and-sugar dressing, is a winning combination of flavors that makes a refreshing summer salad that goes well with many types of meat, especially pork.
If dill and red onion isn’t your thing, they can be left out and the result will still be a delicious salad.
- 1 seedless cucumber (long and skinny, slightly bumpy)
- 3 tablespoons cider vinegar or white vinegar
- 1 tablespoon sugar or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small red onion, sliced and broken into rings (optional)
- 3 tablespoons chopped fresh dill (optional)
- Wash the cucumber(s). If you have unwaxed, seedless cucumbers you can leave part or all of the skin on in strips (attractive when sliced). All others should be seeded and peeled.
- Using a mandoline, a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, slice the cucumber(s) very thinly. Set aside.
- Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl
- and whisking until the sugar dissolves completely.
- Add the sliced cucumber, red onion rings, and chopped dill, if using, and toss well. Marinate for 5 or more minutes and serve.
Nutritional Guidelines (per serving)
- Calories 41
- Total Fat 0 g
- Saturated Fat 0 g
- Unsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 8 mg
- Carbohydrates 9 g
- Dietary Fiber 1 g
- Protein 1 g
The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.