Gurkensalat (German Cucumber Salad)

The day after the FIFA Women’s World Cup match between Germany and USA (Let’s go, USA!), it felt appropriate to reflect on our recent trip to Germany. In May Heather and I spent almost two weeks there, touring mostly Munich and even spent a day and a half in Berlin. We were also fortunate enough to celebrate a family wedding with Heather’s extended family—the Germans sure know how to throw a wedding. Did you know it’s custom for the best man (in Germany called the First Man) to steal the bride the night of the wedding? We had already sent ourselves to bed, but the bride was indeed “stolen” into town, where the groom had to find her and pay their bar tab. Let’s just say the wedding party was not exactly rested at breakfast the next morning.

Despite being known for heavy meat and potato style dishes, Munich also had plenty of lighter options. We did a lot of shopping at the local grocery stores to be price conscious, and we found a cucumber salad we had to recreate. If you haven’t noticed before, I love cucumber. We have quite a few different cucumber-centric salads on the blog (I’ve made a short list at the bottom of this post), but we think this one really adds to the variety. Traditionally made with dairy, we were able to get the same creaminess without the cow. This recipe improves even more with age, so make a double batch and pack your weekly lunches—you won’t regret it.

Ingredients
2 large cucumbers, partially peeled
2 Tbsp apple cider vinegar
1/2 tsp sea salt
1/4 tsp pepper
1 tbsp minced curly parsley

“sour cream”
3/4 C coconut cream (or fat from top of a full-fat coconut milk can)
2 tsp apple cider vinegar

Method

Gurkensalat (German Cucumber Salad) Recipe [paleo, primal, gluten-free]

Peel and slice cucumber thinly. This is a great opportunity to use a mandolin or a spiralizer, if you have it. (If not, why not?! Don’t waste your time cutting everything by hand.)

Mix vinegar, salt and pepper. Pour over cucumber and marinate for 20 minutes.

Gurkensalat (German Cucumber Salad) Recipe [paleo, primal, gluten-free]

Meanwhile, mix coconut cream and 2 tsp apple cider vinegar; this mixture will mimic a sour cream.

Gurkensalat (German Cucumber Salad) Recipe [paleo, primal, gluten-free]

Combine your “sour cream” and marinated cucumbers, and stir in freshly minced parsley. Preferably make an hour before serving, but as long as the night before.

Gurkensalat (German Cucumber Salad) Recipe [paleo, primal, gluten-free]

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Gurkensalat (German Cucumber Salad)

  • Servings: 4
  • Time: 25 minutes prep and marination, 1 hour set
  • Difficulty: easy
  • Print

Ingredients
2 large cucumbers, partially peeled
2 Tbsp apple cider vinegar
1/2 tsp sea salt
1/4 tsp pepper
1 tbsp minced curly parsley

“sour cream”
3/4 C coconut cream (or fat from top of a full-fat coconut milk can)
2 tsp apple cider vinegar

Method

1. Peel and slice cucumber thinly. This is a great opportunity to use a mandolin or a spiralizer, if you have it. (If not, why not?! Don’t waste your time cutting everything by hand.)

2. Mix vinegar, salt and pepper. Pour over cucumber and marinate for 20 minutes.

3. Meanwhile, mix coconut cream and 2 tsp apple cider vinegar; this mixture will mimic a sour cream.

4. Combine your “sour cream” and marinated cucumbers, and stir in freshly minced parsley. Preferably make an hour before serving, but as long as the night before.

Not enough cucumber? There’s only one (a few) cure(s):
Serialized Cucumber Dill Salad
Creamy Cucumber Salad
Greek Cucumber Salad
Mast-o-Khiar (Persian Cucumber Mint Yogurt)

1 Comment

  1. Pingback: Paleo Cherry-Watermelon-Kombucha “Jell-O” Shots (Adult and Kid Friendly) | virginia is for hunter-gatherers

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