GERMAN CUCUMBER SALAD RECIPE #EASYRECIPES #CUCUMBER
German Cucumber Salad is an invigorating summer plate of mixed greens made with straightforward fixings that are a staple in many kitchens! This formula is anything but difficult to make, spending plan well disposed, and ideal for a potluck, family supper, or summer barbecue.
German Cucumber Salad is light, reviving, thus simple to make! An ideal serving of mixed greens to bring to a gathering or potluck. My family particularly cherishes this plate of mixed greens in the late spring months since it is so light and tastes too new. This formula is like how my German Grandmothers make their cucumber serving of mixed greens. I state comparative since none of them can ever tell the amount of every fixing they use. In any case, it has an aftertaste like Oma made it!
Cucumber Salad is called Gurkensalat in German and is made with harsh cream, vinegar, and new dill. Like most German plates of mixed greens, this one tastes best after it has chilled for a couple of hours in the refrigerator. You can make it as long as one day ahead of time! Ideal for a major gathering or grill.
This simple serving of mixed greens tastes extraordinary with fish or meat. In Germany, cucumber plate of mixed greens is frequently presented with Schnitzel.
INGREDIENTS:
- 2 English cucumbers, or 4 medium cucumbers
- 1/2 cup sour cream
- 1 tbsp white vinegar
- 1 tsp sugar
- 1 tbsp dill, fresh or frozen
- 1/2 tsp salt
- black pepper, to taste
INSTRUCTIONS:
- Peel the cucumbers if desired and thinly slice them with a mandoline slicer. The thinner the better! Put them in a large salad bowl.
- In a medium bowl whisk together the sour cream, vinegar, sugar, and dill. Add salt and pepper to taste.
- Pour dressing over cucumber slices and toss until combined. Cover and let chill in the fridge for at least 4 hours or overnight.
- Serve with a slotted spoon.
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