Danish Cucumber Salad
A refreshing Danish cucumber salad featuring thinly sliced cucumbers in a sweet and tangy vinegar dressing, perfect as a cool side dish for summer meals or picnics.
Ingredients
Instructions
- Cut cucumbers into thin slices using a potato peeler.
- Chop parsley and sprinkle over the cucumbers.
- Mix vinegar, sugar, and salt until the sugar is dissolved.
- Add a little water to adjust the strength of the liquid, based on preference.
- Pour the dressing over the cucumbers and mix well.
- Refrigerate for a couple of hours before serving.
Tips & Substitutions
For the best flavor, allow the cucumbers to marinate for at least two hours before serving. If you prefer a sweeter salad, increase the sugar gradually until it meets your taste. You can substitute white vinegar with apple cider vinegar for a milder taste. Fresh dill can also be a delightful addition instead of parsley, enhancing the salad's freshness.
Serving Suggestions
This Danish Cucumber Salad pairs beautifully with grilled meats or sandwiches, making it a refreshing side for summer barbecues. Serve it alongside East Texas Hot Water Corn Bread for a delightful contrast in textures. Garnish with extra parsley for visual appeal, and consider adding sliced red onions for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers will continue to soften, so they are best enjoyed within the first 24 hours. There’s no need to reheat this dish, as it is typically served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Danish Cucumber Salad contains roughly 207 calories, with 6g protein, 44g carbohydrates, and 1g fat. It is an excellent source of vitamin C (57% of the Daily Value), iron (45% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 564mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cucumbers for this salad?
Yes, you can use English cucumbers or Persian cucumbers if you prefer. These varieties tend to have fewer seeds and thinner skin, making them ideal for salads. Just be sure to adjust the slicing technique as needed to achieve thin, even slices.
How can I make this salad vegan?
This recipe is already vegan as it contains no animal products. The dressing is simply vinegar, sugar, and salt. If you want to enhance the flavor, consider adding a splash of vegetable broth for a savory twist.
Is this salad suitable for meal prep?
Absolutely! This salad can be prepared in advance and stored in the refrigerator. Just keep in mind that the cucumbers will soften over time, so it's best eaten within a few days for optimal crunchiness. The flavors will meld beautifully, making it a great addition to your meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).