What goes in German Cucumber Salad
Here’s what you need to make this:
Tastes like: Juicy, creamy, and a little tangy. Refreshing and cooling, with a clean and neutral flavour. Perfect as: Summer side salad, or a base to build a stand-alone, light salad meal (eg. top with hot-smoked trout or eel, ham, fried bacon, or white anchovies)Serve alongside: Hearty, rich mains. Think: German Pork Knuckle, Schnitzel etcEffort level: Low, especially if you have a mandoline!Storage: Keeps 2 days in the fridge
Cucumbers – This is best made using the long English / telegraph cucumbers. These are less watery and have slightly firmer flesh than the shorter Lebanese cucumbers which are more common in Australia. They hold up better once dressed.If you can’t find English / telegraph cucumbers, use 4 Lebanese cucumbers instead (no need to peel these, the skin is softer);Sour cream – Full-fat is best, because the cucumber juices will dilute the creamy dressing. However low-fat works just fine too. You can also substitute thick plain yogurt;Vinegar – Just plain-old white distilled vinegar; andDill – The fresh aniseed-y flavour really makes it! So don’t skip it! Alternatives: Chives will add a nice refreshing oniony touch, mint will also go very well, else parsley for a more neutral flavour. Coriander / cilantro will give it a great Middle Eastern spin (I’d probably add a squeeze of lemon and touch of garlic too).
How to make German Cucumber Salad
What to serve with German Cucumber Salad
Such a clean-tasting, refreshing salad like this excellent served alongside rich or meat-heavy mains such as roasts. The cooling, creamy taste also couples perfectly with barbecued foods, so bring it along as part of a BBQ spread on hot summer days. If you can’t find English / telegraph cucumbers, use 4 Lebanese cucumbers instead (no need to peel these, the skin is softer); If you’re using Lebanese cucumbers, there is no need to peel them because the skin is softer (feel free to, however). Finely slicing – A mandoline will make short work of this. This is the one I have – I’ve been loyal to it for my entire cooking life, I love it. Otherwise, show off your knife skills! I’m sharing it as a suggested side for the Crispy German Pork Knuckle that I published on Monday as part of this week’s German-themed recipes. Pair it with the German Potato Salad I also shared today for a big Bavarian feast!! – Nagi x
More fresh and zesty salads
Life of Dozer
Annual vaccination time! He’s such a sook when it comes to needles – bit like his Mama. 😂
