German Cucumber-Dill Salad (Gurkensalat)

Name: German Cucumber-Dill Salad (Gurkensalat)
Cook time: 35 min
Total time: 35 min
Ingredients: 2 English cucumbers, peeled and sliced into ⅛-inch-thick rounds; Kosher salt and ground black pepper; 1/2 cup sour cream; 1 tablespoon Champagne vinegar (see headnote); 1/2 teaspoon white sugar, plus more if needed; 1 medium carrot, peeled and shredded on the large holes of a box grater; 2 tablespoons finely chopped fresh chives; 1 cup lightly packed fresh dill, chopped

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Cook Time: 35 minutes

Total: 35 minutes

Servings: 4

German Cucumber-Dill Salad (Gurkensalat)

Ingredients

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2 English cucumbers, peeled and sliced into ⅛-inch-thick roundsKosher salt and ground black pepper1/2 cup sour cream1 tablespoon Champagne vinegar (see headnote)1/2 teaspoon white sugar, plus more if needed1 medium carrot, peeled and shredded on the large holes of a box grater2 tablespoons finely chopped fresh chives1 cup lightly packed fresh dill, chopped

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Instructions

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Step 1

In a large colander set over a bowl, toss the cucumbers with 1½ teaspoons salt. Let stand for 30 minutes, tossing once or twice to encourage liquid to drain. Meanwhile, in a large bowl, stir together the sour cream, vinegar, sugar and ½ teaspoon pepper; set aside. In a small bowl, toss the carrot with the chives and ¼ teaspoon each salt and pepper; set aside.

Step 2

Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Add the cucumbers to the sour cream mixture, then gently toss to combine. Stir in the dill. Taste and season with salt, pepper and sugar. Transfer to a serving dish, then top with the carrot mixture.