This cucumber salad, in German called “Gurkensalat”, with fresh dill and a traditional sweet and sour dressing is my grandmother’s go-to side for Schnitzel. It is a fantastic light and fresh tasting side salad, which can be combined with many different dishes and takes minutes to prepare.
10gdill, roughly chopped(leaves from about 9 branches)
3tablespoonvinegar
2tablespoonolive oil(or other salad oil)
3tablespoonsugar
1teaspoonsalt
½teaspoonpepper
125mlwater(½ cup, lukewarm)
Instructions
Wash and peel the cucumber.
Slice the cucumber thinly using a knife or if available a mandolin.
Mix oil, vinegar, sugar, salt and pepper in a bowl.
Stir the water into the dressing mix. The water should be lukewarm so the sugar and salt dissolve properly.
Add the onions to the dressing.
Lastly, mix the dressing with the dill and sliced cucumbers. Let the salad sit for a minimum of 10-15 minutes before serving so the cucumbers can absorb the dressing.
Notes
StorageAs any salad this cucumber salad is best eaten fresh. You can store it in a closed container for a day in the fridge.