Gurkensalat – Cucumber Salad Recipe

German restaurants typically serve various salads with a meal.  It could be as simple as Weisskraut and Mohrrüben, but there is always some colorful arrangement of vegetables to accompany the dish.  One such salad is cucumber salad.  This is a nice salad anytime of year, but would be especially nice on a warm, Spring day.

Difficulty: Easy.
Preparation Time: 15 minutes.
Portions: 3 – 4.

Ingredients:

  • 2 large salad cucumbers (English cucumbers would work nicely)
  • 1 red onion
  • 1/2 c. heavy cream
  • 2 tbs. white vinegar
  • 1 1/2 tbs. sugar
  • salt, to taste
  • 1/4 tsp. pepper
  • fresh parsley
  • tarragon
  • fresh dill

Preparation:

  1. Peel and thinly slice cucumber. Salt slices lightly and let stand for an hour.
  2. Mix finely diced onion, sugar, vinegar, seasonings and all herbs (except parsley) together in a separate bowl.  Add mixture into the cucumbers and mix well, covering all cucumber slices.
  3. Chill for at least a half hour, but no more than an hour.  Drain off excess liquid.
  4. Toss with cream, top with chopped parsley, and serve.
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