Spreewald Cucumber and Radish Salad (Spreewälder Gurken und Rettich Salat)

Spreewälder Gurken und Rettich Salat, or Spreewald Cucumber and Radish Salad, is a refreshing and light salad that originates from the Brandenburg cuisine. This salad is perfect for a summer meal or as a side dish to accompany a hearty German meal.

Spreewald Cucumber and Radish Salad (Spreewälder Gurken und Rettich Salat)

Ingredients

  • 4 Spreewald cucumbers, thinly sliced
  • 8 radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the sliced cucumbers, radishes, and red onion.
  2. Add the chopped fresh dill, white wine vinegar, and olive oil to the bowl.
  3. Toss the salad gently to combine all the ingredients.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

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
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Large bowl

Tools

Sharp knife Cutting board

Serving suggestions

Serve the Spreewälder Gurken und Rettich Salat as a side dish with grilled sausages or schnitzel for an authentic German meal.

Tips & tricks

For a twist, add a sprinkle of caraway seeds to the salad for an extra burst of flavor.

Cost

$8