Gurkensalat
Gurkensalat is a staple side dish across Germany and Austria, served beside schnitzel, sausages and grilled meats. This oil-and-vinegar version with dill is the classic Bavarian style, and the creamy version with sour cream is called Rahmgurkensalat.
Paper-thin cucumber slices dressed with a sweet-sharp vinegar and oil dressing, finely sliced onion and plenty of fresh dill. A cool, refreshing side that cuts through anything fried.
Ingredients
Method
Slice the cucumber as thinly as you can with a sharp knife or a mandoline. Toss in a bowl with the salt and leave for 10 minutes.
Meanwhile, whisk the vinegar, oil, sugar and water together until the sugar has dissolved.
Drain the cucumber and press it gently to remove the excess liquid. Return it to the bowl with the sliced onion and dill.
Pour over the dressing, add a pinch of pepper and toss. Leave for 15 minutes so the flavours come together, then serve cold.
Salting and draining the cucumber stops the salad turning watery. For a creamy version, replace the oil and water with 3 tbsp of sour cream.
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