Welcome to a culinary delight by Thomas kocht. Today's recipe is a simple yet super delicious cucumber salad that is sure to tantalize your taste buds. With a perfect balance of flavors, this dish comes from the heart and promises to be a hit at any table. Let's get started on this classic recipe, which is not only refreshing but also pairs wonderfully with both fish and schnitzels.
Ingredients:
- 1 large cucumber
- 1 tablespoon vinegar
- 1 tablespoon sunflower oil
- Salt, to taste
- Sugar, to taste
- Black pepper, to taste
- 1 red onion (optional)
- Fresh dill, chopped (optional)
- Sour cream or schmand (optional, for a creamier version)
Instructions:
Prep Time: 15 minutes
Cook Time: 0 minutes (plus at least 30 minutes for chilling)
Total Time: 45 minutes
Equipment: Mandoline slicer or knife, colander, bowl, kitchen towel (optional)
1. Begin by thinly slicing the cucumber. A mandoline slicer is ideal for consistent thickness, aiming for roughly 1-millimeter slices.
2. Place the cucumber slices in a colander and generously season with salt. The salt will help draw out the excess water from the cucumber. If you choose to add sugar, sprinkle it on now.
3. Let the salted cucumber slices rest for at least 30 minutes to 1 hour in the refrigerator, which will allow them to release their water.
4. Meanwhile, finely dice the red onion. If you prefer a milder onion flavor, blanch the diced onion briefly in boiling water and then drain to remove some of the pungency.
5. After the cucumbers have released water, press them gently to extract any remaining liquid. This ensures a more concentrated flavor and avoids a watery salad.
6. In a bowl, mix the cucumbers with the blanched red onion, chopped fresh dill (if using), a splash of vinegar, and the sunflower oil. Combine all the ingredients until the cucumbers are well coated.
7. Season with black pepper and more salt if needed. Remember, the key to a great dish is tasting and adjusting the seasoning to your preference.
8. For a creamy variant, you can mix in a spoonful of sour cream or schmand.
9. Refrigerate the salad until ready to serve. It's best to let it chill for a little while to allow the flavors to meld together.
10. Serve as a refreshing side to fish dishes, schnitzels, or enjoy it on its own.
Cooking Tips:
- Always start with less seasoning, as you can add more, but you can't take it away.
- Feel free to adjust the amount of sugar based on your sweetness preference.
- Wrap any leftover onion in a damp kitchen towel and store it in the refrigerator to keep it fresh longer.
Servings: 2-4
This recipe was brought to you by Thomas kocht. For more delicious recipes like this one, visit their YouTube channel at https://www.youtube.com/@Thomaskocht.
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Gurkensalat: Refreshing cucumber salad with dill and vinegar dressing