Agurkesalat (danish Cucumber Salad)
Agurkesalat is a traditional Danish cucumber salad that is light, refreshing, and perfect for summer. It pairs well with grilled meats, fish, or as a topping for open-faced sandwiches.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill, chopped
Instructions
- In a small bowl, mix together the vinegar, water, sugar, salt, and black pepper until the sugar and salt are dissolved.
- Place the sliced cucumbers in a large bowl and pour the vinegar mixture over them.
- Add the chopped dill and toss everything together until the cucumbers are well coated.
- Cover the bowl and refrigerate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Carbohydrates
- 12g
- Fiber
- 2g
- Protein
- 1g
- Fat
- 0g
Supplies
Large bowl Small bowl Whisk
Tools
Knife Cutting board
Serving suggestions
Serve the agurkesalat as a side dish with grilled chicken or fish, or as a topping for smørrebrød (Danish open-faced sandwiches).
Tips & tricks
For a twist, add thinly sliced red onions or a pinch of red pepper flakes for a bit of heat.
Cost
$5