Are you craving a light and refreshing salad for those hot summer afternoons? Look no further! This cucumber salad is just what you need. It’s easy to make and meant to be enjoyed cold. Whether you’re grilling burgers, chicken, or pork chops, this salad is the perfect accompaniment.
A Popular German Delight
Did you know that this salad is one of the most beloved dishes in Germany? It’s often served both with a vinegar dressing and a creamy dressing. But in this recipe, we’ll be making my personal favorite version. Even though it’s a quick and simple salad, it doesn’t lack in flavor. Plus, this German-inspired version is also healthy.
Frequently Asked Questions
What kind of cucumber is best for this salad?
I recommend using English cucumbers for their superior flavor and fewer seeds. They’re perfect for this salad!
Do I need to sweat the cucumbers?
No, there’s no need to sweat the cucumbers for this recipe. It’s a hassle-free process.
Can I make this salad in advance?
Absolutely! You can slice the cucumbers and red onions and store them separately in the refrigerator for up to 4 hours. The dressing can also be made in advance and kept in a closed jar in the fridge.
Can I make this a day ahead?
If you want to make this salad a day in advance, simply drain the liquid from the cucumbers and onions after they have been salted, and refrigerate them overnight. The next day, proceed with making the rest of the salad.
What You’ll Need
Ingredients:
- 2 English cucumbers, thinly sliced
- 1 tsp salt
- Red onion, thinly sliced
- 1 cup white vinegar
- ½ cup water
- ½ cup granulated sugar
- Fresh dill, finely chopped
How to Make the Cucumber Salad
Step 1: Place the sliced cucumbers into a bowl and lightly toss them with salt.
Step 2: Let the cucumbers sweat for 30 minutes, then drain the liquid and add in the sliced red onion.
Step 3: In a pot over high heat, combine the sugar, water, and white vinegar. Stir constantly until the sugar is dissolved. Let the dressing cool.
Step 4: Pour the cooled dressing over the cucumbers and onions. Sprinkle the fresh chopped dill on top and toss to combine.
Step 5: Cover the salad and refrigerate for about an hour to allow the flavors to meld. Serve cold and enjoy!
Serve this salad as a delicious side dish with grilled meat or meatloaf and potatoes. It’s also perfect as a refreshing standalone salad. If you prefer a creamier version, you can make the dressing using sour cream or mayonnaise.
Recipe Details
- Yield: 12 servings
- Prep Time: 10 minutes
- Additional Time: 5 minutes
- Total Time: 15 minutes
Notes
This cucumber salad stays fresh in the refrigerator for 2 to 3 days, allowing you to enjoy it even longer.
For more low-carb recipes, check out our collection of flavorful dishes!
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