Photo: Anna Pelzer
Gurkensalat (German Cucumber Salad)
9 ingredients
20 min
8 servings
openrecipes
"A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving."
Estimated Nutrition (whole recipe, rough)
217
Calories
19g
Protein
1g
Fat
33g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large cucumbers, sliced thin
- 1/2 onion, sliced thin (optional)
- 1 teaspoon salt
- 1/2 cup sour cream
- 2 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes