Gurkensalat

Recipe summaryClick image to view larger version

Gurkensalat

Suitable for vegans
Category Miscellaneous
Serves 4
Preparation 5 mins + chilling
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

Germans like pickles. You'll find sauerkraut everywhere but also pickled gherkins, red cabbage, onions, cauliflower, beans, beets and even mushrooms. This salad has a pickly tang but is softer, as it's tempered with cream – vegans can substitute soya cream which works really well. You need a white vinegar – I used an Austrian pumpkin vinegar, Kürbis Essig – because dark ones (balsamic, red wine or malt) will overwhelm the salad. Try to find the smaller cucumbers, they tend to have more flavour than glasshouse-perfect very long ones.

Ingredients

  • 2 cucumbers, cut into ribbons with a swivel-bladed peeler
  • white pepper
  • 1 tbsp cream, single or whipping
  • 1 tbsp white vinegar
  • small red onion, chopped
  • good pinch of salt
  • 2 tbsp chopped dill
  • or soya cream
  • pinch of caster sugar

Method

Stage 1

Put the cucumber ribbons in a bowl and sprinkle over the salt. Toss well together then leave in a cool place for at least an hour.

Stage 2

Squeeze the ribbons and discard the liquid. Mix in the rest of the ingredients, being generous with the freshly ground white pepper to taste. Chill well until serving.

Photos

Gurkensalat

Comments

Leave a comment

Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.

CAPTCHA Image New image

Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 88g
  • Fat: 3.5g
  • Saturated fat: 2g
  • Protein: 3g
  • Carbohydrates: 9g
  • Sugars: 8g
  • Fibre: 4g
  • Salt: 0.5g

Rate this recipe

How do you rate this recipe?

1 2 3 4 5
Share this page with your friends...