German Cucumber Salad with Dill

By Merrill Stubbs
August 24, 2009
4 Comments
German Cucumber Salad with Dill


Serves: 6 to 8 as a side dish

Ingredients

  • 1/2 small red onion, peeled and thinly sliced
  • 1 tablespoon sherry vinegar
  • 1 tablespoon rice vinegar
  • 2 English (seedless) cucumbers
  • kosher salt
  • 1 teaspoon caraway seeds
  • 5 tablespoons neutral vegetable oil
  • freshly ground black pepper
  • 2 tablespoons chopped fresh dill

Directions

  1. Combine the onion and two vinegars in a medium bowl and set aside for at least 30 minutes and up to 2 hours.
  2. Wash the cucumbers well and slice them thinly using a sharp knife or a mandoline. Toss the cucumber with several large pinches of salt in a sieve or colander set over a bowl to catch the juices. Set aside for about 30 minutes, tossing occasionally.
  3. Whisk the caraway seeds, vegetable oil and salt and pepper to taste into the onion vinegar mixture.
  4. Spread the cucumber slices on a double layer of paper towels and dry them well. No more than 30 minutes before you are going to serve the salad, toss the cucumbers with the dressing and the dill. Taste and add more salt and pepper if necessary.

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Reviews (4) Questions (0)

4 Comments

lastnightsdinner June 1, 2010
I made this yesterday and we LOVED it. Great combination of textures and flavors, and the caraway was really lovely. Thanks for sharing this great recipe!
 
Author Comment
Merrill S. June 1, 2010
So glad you liked it!
 
Lizthechef May 31, 2010
Think this will be a go-to recipe this summer. I love English cukes!
 
Author Comment
Merrill S. June 1, 2010
Me too! Let me know how it turns out.