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.
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
- In a large bowl, combine the sliced cucumbers, radishes, and red onion.
- Add the chopped fresh dill, white wine vinegar, and olive oil to the bowl.
- Toss the salad gently to combine all the ingredients.
- Season with salt and pepper to taste.
- 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