This is a recipe for a refreshing German Cucumber Salad. Called Gurkensalat, it's a staple side salad you'll find versions of in every household in Germany. It's particularly favoured during the warmer weather for its cooling effects, as well as alongside rich mains such as German Pork Knuckle.It will go with virtually any European or Western dish, as it has a clean, neutral flavour.The dressing is very thick at first, but it naturally becomes diluted with the cucumber juices so you end up with a thinner, white dressing. This makes this Cucumber Salad refreshing rather than cloying. Don't skip the dill, it really makes it!
Course: Side Salad
Keyword: Creamy Cucumber Salad, cucumber salad, German Cucumber Salad
2English / telegraph cucumbers(ie. long cucumbers. Sub 4 x Lebanese cucumbers, Note 1)
Peel cucumbers and finely slice into 2mm / 0.2" slices using a mandoline (or by hand and show off your knife skills!)
Mix dressing ingredients in a small bowl.
Toss cucumbers with dressing, then set aside for at least 4 hours or even overnight. The cucumbers will soften and leach juice which will thin the dressing to the right consistency.
Serving: Toss well then transfer to bowl for serving. Serve chilled for the most refreshing flavour!
1. Cucumbers – It's best to use the long cucumbers called English or telegraph cucumbers. These are less watery than Lebanese cucumbers, the short ones which are more common in Australia. Lebanese cucumbers will make the dressing slightly thinner than intended and the cucumber will go slightly softer. But they are still delicious and worth using with this recipe!If you can’t find English cucumbers, use 4 x Lebanese cucumbers instead (each about 20-25cm long). If you use Lebanese cucumbers, peeling is optional (skin is tougher on Telegraph cucumbers) but feel free to do so.2. Storage – Keeps for 2 days. After this, I find the cucumber gets a bit too soft for my taste.3. Nutrition – Per serving, assuming 5 servings.