German Cucumber Salad
This is a salad that improves the longer it sits, provided you handle the cucumbers correctly. It relies on the balance between sharp acidity and the cooling crunch of the vegetable.
Slicing is everything.
Use a mandoline if you have one. You want paper-thin rounds that are uniform, which allows the dressing to coat every surface effectively.
- Mandoline or sharp chef's knife
- Colander
- Large mixing bowl
- Whisk
What goes in.
- 2 largeEnglish hothouse cucumbers
- 1 tspkosher salt
- 1/2 cupsour cream
- 2 tbspwhite wine vinegar
- 1 tspsugar
- 3 tbspfresh dill, chopped
- 1/4 cupred onion, shaved paper-thin
- to tasteblack pepper
Drawing out the water
After slicing the cucumbers, toss them with salt in a colander for 20 minutes. This prevents the dressing from becoming watery and keeps the cucumbers crisp.
The method.
Slice and salt
Slice cucumbers as thin as possible. Place them in a colander over a bowl and sprinkle with salt. Let sit for 20 minutes.
Squeeze
Gently press the cucumbers with your hands to remove the liquid drawn out by the salt. Pat them lightly with a paper towel.
Prepare dressing
In a bowl, whisk together the sour cream, vinegar, sugar, and black pepper until smooth.
Combine
Add the cucumbers and shaved red onion to the bowl. Fold in the fresh dill.
Chill
Keep in the refrigerator for at least 15 minutes before serving to let the flavors settle.
Other turns to take.
Vinaigrette style
Omit the sour cream entirely and use 1/4 cup neutral oil to create a sharper, clearer dressing.
Spicy addition
Add a teaspoon of prepared horseradish to the dressing for a sharper bite.
When it doesn't go to plan.
Do not peel the cucumbers unless the skin is thick or waxed; the skin provides the structural crunch.
If you are using regular garden cucumbers, scrape out the seeds with a spoon first, as they hold too much water.
Red onions should be sliced so thinly they are translucent; they provide flavor without overpowering the cucumber.
The ones that keep coming up.
Can I make this a day ahead?
It is best eaten within a few hours. After 24 hours, the cucumbers lose their structural integrity and become limp.
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