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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.


  • 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


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.




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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

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