Gurkensalat (German Cucumber Salad)
Experience the crisp, refreshing taste of Germany with this classic Gurkensalat. Thinly sliced cucumbers are bathed in a vibrant, tangy dill vinaigrette, offering a perfect balance of sweet and sour. This light and flavorful side dish is incredibly easy to prepare and an ideal accompaniment to any meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 60 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 3 pcscucumber, thinly sliced
- 0.5 pcswhite onion, very thinly sliced
- 0.25 cupfresh dill, finely chopped
dressing
- 0.25 cupwhite vinegar
- 2 tbspwater
- 1 tbspsugar
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Mandoline slicer · Colander · Mixing bowl (medium) · Whisk · Chef's knife · Cutting board · Kitchen towel · Measuring cups · Measuring spoons
The method
Step by step
- 1
Wash the cucumbers thoroughly under cold running water.
About 1 min
Cook’s note: Even if you plan to peel them, washing helps remove any surface contaminants.
- 2
Thinly slice the washed cucumbers into uniform rounds using a mandoline or a sharp chef's knife.
About 5 min
Cook’s note: Aim for slices about 1/16 to 1/8 inch thick; thinner slices absorb the dressing more effectively.
- 3
Place the sliced cucumbers into a colander and sprinkle them with a generous pinch of salt.
Cook’s note: Salting draws out excess moisture, preventing a watery salad and concentrating the cucumber flavor.
- 4
Allow the salted cucumbers to rest in the colander for 10-15 minutes to release their liquid.
About 15 min
Cook’s note: You'll see a small puddle of water forming beneath the colander, indicating the process is working.
- 5
Gently squeeze the drained cucumbers dry using a clean kitchen towel or paper towels.
About 2 min
Cook’s note: Remove as much moisture as possible without mashing the cucumber slices.
- 6
While the cucumbers are draining, prepare the dressing by whisking together the white vinegar, water, sugar, salt, and black pepper in a medium mixing bowl.
About 3 min
Cook’s note: Whisk vigorously until the sugar and salt are completely dissolved, ensuring a smooth dressing.
- 7
Peel and very thinly slice the white onion, then finely chop the fresh dill.
About 3 min
Cook’s note: Use a mandoline for the onion if possible to achieve paper-thin slices that blend seamlessly into the salad.
- 8
Add the thinly sliced white onion and chopped fresh dill to the prepared dressing in the mixing bowl.
About 1 min
Cook’s note: Ensure the dill is finely chopped to distribute its flavor evenly throughout the dressing.
- 9
Add the dried cucumber slices to the bowl with the dressing and toss gently to coat all the ingredients evenly.
About 1 min
Cook’s note: Use a rubber spatula or your hands to avoid bruising the delicate cucumber slices.
- 10
Cover the bowl tightly with plastic wrap and refrigerate the Gurkensalat for at least 30 minutes.
About 30 min
Cook’s note: Chilling allows the flavors to meld and intensifies the refreshing quality of the salad.
- 11
Before serving, give the salad another gentle toss and taste to adjust seasoning if necessary.
About 1 min
Cook’s note: You might want to add a tiny bit more salt or pepper depending on your preference.
Per serving
Nutrition
- Calories
- 59.7kcal
- Protein
- 1.9g
- Carbs
- 13.6g
- Fat
- 0.3g
- Fibre
- 1.6g
- Sugar
- 7.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Gurkensalat is a fantastic light side for grilled meats like bratwurst or schnitzel, or alongside a hearty potato salad. For a slightly creamier version, you can stir in a tablespoon of sour cream or Greek yogurt into the dressing. It also pairs wonderfully with a crisp German pilsner or a dry Riesling.
Store leftover Gurkensalat in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating.
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