7
Submitted by DeSouter
"A recipe for a German deli salad, posted in a Community thread by Chef #183326."
photo by *Parsley* 
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
2-3
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ingredients
- 1 cucumber, peeled and sliced very thin
- fresh parsley, finely chopped
- salt
- 1⁄4 cup fresh lemon juice
- pepper, to taste
- 2 tablespoons sugar or 2 tablespoons sugar substitute
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directions
- Combine all ingredients in a non-metallic bowl.
- chill for a minimum of 30 minutes.
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Reviews
-
Simple, light and refreshing. I like that it's not swimming in a heavy cream-based dressing. Loved fresh parsley. I used lemon juice and white vinegar to make the amount of lemon juice called for. Thanx for posting!
*Parsley*
-
Being from Germany, it's nice to see a cucumber salad recipe here. We actually use white vinegar instead of lemon, but I liked this variation. I'll make it again. Thank you.
manrat
-
I often make Danish cuke salad with white vinegar but never tried lemon. I love it, from now on this is how I'll make them. I only made a tiny bowl to have as a side with my lunch salad. This is an easy recipe to cut back or even double. Thanks DeSouter for a new lovely taste with cucumbers.
Bergy
- See AlsoPickled Cauliflower Recipe
so when I was 5 I had some Cucumber salad made my my great aunt who was German, and seeing how I have ton of cukes I was looking for something that wasn't pickles and thought to search for the salad. This recipe is wicked good ya'll! I did vinegar & lemon juice and cilantro because I didn't have parley. so dang yummy.. ate the whole bowl and then made more!
BlondeChick80
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I made this for a German-themed Christmas party and it went over very well. I had forgotten to buy parsley, so I took another reviewer's cue and used cilantro, which worked out just fine. I used half lemon juice/ half apple cider vinegar (inspired by some of the reviews) and subbed agave nectar for the sugar. I added a small, thinly sliced onion. Thanks for posting this!
Prose
see 2 more reviews
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Tweaks
-
I made this for a German-themed Christmas party and it went over very well. I had forgotten to buy parsley, so I took another reviewer's cue and used cilantro, which worked out just fine. I used half lemon juice/ half apple cider vinegar (inspired by some of the reviews) and subbed agave nectar for the sugar. I added a small, thinly sliced onion. Thanks for posting this!
Prose
RECIPE SUBMITTED BY
DeSouter
United States
- 12 Followers
- 111 Recipes
- 7 Tweaks
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.<br><br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)<br><br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.<br><br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
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