German Cucumber Salad is a refreshing dish that’s perfect for hot days or gatherings. This simple recipe combines cucumbers and onions with a creamy dressing, making a delightful side dish.
Why Make This German Cucumber Salad?
Making this German Cucumber Salad is a great way to enjoy fresh ingredients with minimal effort. It’s:
- Quick to prepare
- A delicious, healthy option
- Perfect for barbecues or summer picnics
This salad pairs wonderfully with grilled meats or can be served as a light snack.
How to Make German Cucumber Salad
Creating this German Cucumber Salad is straightforward and requires just a few steps.
Ingredients:
- 2 English cucumbers
- 1/2 cup red onion
- 1/2 cup sour cream
- 1 tablespoon minced fresh dill
- 1 teaspoon minced fresh parsley
- 2 tablespoons distilled white vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Directions:
- Slice the 2 English cucumbers and 1/2 cup red onion to 1/8 inch thickness using a mandoline. Add them to a large bowl.
- In a medium bowl, whisk together:
- 1/2 cup sour cream
- 1 tablespoon minced fresh dill
- 1 teaspoon minced fresh parsley
- 2 tablespoons distilled white vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pour the sour cream mixture over the cucumbers and toss until evenly combined.
- Cover the bowl and let it chill in the refrigerator for at least several hours or overnight before serving.
How to Serve German Cucumber Salad
This German Cucumber Salad is best served cold. Here are some serving suggestions:
- Serve it as a side dish with grilled meats.
- Pair it with bread for a light meal.
- Garnish with extra fresh herbs for added flavor.
How to Store German Cucumber Salad
To keep your German Cucumber Salad fresh:
- Store it in an airtight container in the refrigerator.
- It can last for up to 3 days, but the cucumbers may get soggy over time.
Tips to Make German Cucumber Salad
- Use a mandoline for even slicing of cucumbers and onions.
- Adjust the seasoning to your taste; more salt or vinegar can enhance the flavor.
- Allow the salad to chill for longer for better flavor absorption.
Variations
You can customize this German Cucumber Salad by experimenting with different ingredients. Some ideas include:
- Adding sliced radishes for extra crunch.
- Mixing in cherry tomatoes for color.
- Using Greek yogurt instead of sour cream for a lighter version.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, regular cucumbers can be used. Just note they have more seeds and may have a slightly stronger flavor.
How can I make this salad vegan?
You can replace the sour cream with a vegan alternative, like cashew cream or tofu-based sour cream.
Where can I buy cucumbers for this recipe?
You can find fresh cucumbers at local grocery stores or farmers’ markets. Buy it here.
Enjoy making this simple and delicious German Cucumber Salad! It’s perfect for any occasion.
Garlicky Shrimp Tacos
Ingredients
For the lime crema
- 1/2 cup sour cream Use fresh for the best flavor.
- 1 tablespoon lime juice Plus wedges for serving.
- Salt To taste.
For the shrimp
- 1 pound peeled and deveined large shrimp About 2 dozen shrimp.
- 2 tablespoons minced garlic Freshly minced for best flavor.
- 1/2 teaspoon smoked paprika
- 5 tablespoons extra-virgin olive oil Divided for cooking.
For serving
- Warm corn tortillas For the taco base.
- Sliced avocado For topping.
- Sliced radishes For topping.
- Pico de gallo For topping.
- Cilantro leaves For topping.
Instructions
Preparation
- In a small bowl, combine sour cream and lime juice. Season with salt. Mix well and set aside.
- Season the shrimp with salt.
Cooking the Shrimp
- In a 12-inch skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add half of the shrimp to the skillet and sear for 1 minute on each side. Transfer to a plate.
- Repeat with 1 tablespoon of olive oil and the remaining shrimp.
- Adjust the heat to medium-low. Add the remaining 3 tablespoons of oil, garlic, and smoked paprika to the skillet. Stir until fragrant, about 30 seconds.
- Add the shrimp (and any juices) back to the skillet and cook, turning and basting until opaque and cooked through, about 2 minutes.
- Transfer the shrimp and sauce to a shallow serving bowl.
Assembly
- To build the tacos, pile a few shrimp in the center of each warm tortilla.
- Drizzle with some of the garlic oil and top with avocado, radishes, pico de gallo, cilantro, and lime crema.
- Serve with lime wedges.
