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.


  • 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


  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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