Easy Old Fashioned Cucumber Salad Gurkensalat Gluten Free Vegan Paleo Food

EASY OLD-FASHIONED CUCUMBER SALAD "GURKENSALAT" (GLUTEN-FREE, VEGAN, PALEO)

Steps:

• Slice the cumbers into thin rounds and place in a large bowl.
• Slice the onion into thin rounds and then slice those rounds in half (for thin "half-moon" shaped strings), and place them in the bowl with the cucumber slices.
• Now add the dill, vinegar, water, sweetener, salt, and pepper.
• Toss everything together with your hands, cover the bowl, and then chill in the fridge overnight (or at least 8-12 hours).

GURKENSALAT (GERMAN CUCUMBER SALAD)

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.

GERMAN CUCUMBER SALAD

Steps:

• You can watch the video in the post for visual instructions.To a large bowl, add sliced cucumbers and season with about 3/4 tsp salt. Let rest for 20 minutes, then drain excess moisture from the cucumbers by gently squeezing the slices and pouring off the liquid.
• To a medium bowl, add vegan yogurt or sour cream, garlic, sugar, vinegar, dill, salt & black pepper to taste. Stir to combine (you can also blend all ingredients in a mini blender). Taste the dressing and adjust seasonings, adding more salt, pepper, vinegar, etc. to taste.
• Pour the dressing over the cucumbers. Add sliced onion (optional) and stir to combine.
• I recommend refrigerating the cucumber salad for at least 30 minutes. Enjoy!

OLD FASHION CUCUMBER SALAD

Steps:

• Place sliced cucumbers in bowl;sprinkle every few layers with salt.
• Cover cucumbers with a plate and weight them down with a heavy can.
• Let stand at room temperature for 2 hours.
• Drain cucumbers and press out remaining liquid.
• Stir together vinegar and sugar; pour over slices.
• Cover and refrigerate at least 4 hours.

GURKENSALAT (CUCUMBER SALAD)

Steps:

• Peel cucumbers and cut into very thin slices.
• Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.
• Marinate about 20 minutes to an hour but no more than that; drain off liquid, toss cucumbers with sour cream, then top with fresh parsley and serve.

GURKENSALAT [CUCUMBER SALAD]

Steps:

• Peel cucumbers. Score with a fork.
• Thinly slice cucumber and onions.
• Arrange alternate layers of cucumber and onions in a bowl, sprinkling each layer heavily with salt.
• Cover with ice water.
• Refrigerate for several hours.
• Drain and wash with running water.
• Drain well.
• Blend oil with vinegar.
• Pour mixture over cucumbers and onions and marinate for several hours.
• Drain. Stir in sour cream and pepper to taste.
• Top with chopped parsley and paprika.
• Prepare several hours ahead of serving.

GURKENSALAT (CUCUMBER SALAD)

Steps:

• Peel cucumbers (if waxed) and cut into very thin slices.
• Mix together vinegar, sugar, garlic, salt, and pepper and pour over cucumbers and onions (reserving 2 tablespoons).
• Marinate about 20 minutes.
• Mix dill or parsley with sour cream.
• Add sour cream to cucumber mixture and toss.
• Top with chopped onion, sprig of fresh dill or parsley and serve.