German Cucumber and Apple Salad Gurken-Apfel-Rohkost Recipe
Gurken-Apfel-Rohkost is a crunchy raw salad made with cucumber and apple, lightly sweet-and-sour. In Germany it’s often served as a side dish to roasted poultry or fish, because it’s pleasantly refreshing and not heavy. The flavor is a bit like a mix of Polish mizeria and raw apple salad, but with a delicate yogurt dressing.
This salad combines simple ingredients into a refreshing side that feels both familiar and a bit different: it has the creaminess of Polish mizeria, the freshness of raw apple salad, and a subtle yogurt dressing typical of German home cooking.
Chef's tips
Use really crisp, slightly tart apples – they balance the cucumber and keep their texture better. If your yogurt is very thin, strain it briefly through a fine sieve or cheesecloth so the dressing doesn’t get watery.
How to serve
Serve alongside roast chicken, schnitzel, baked fish or simple pan-fried fish fillets. It’s also great on a buffet table or as a crunchy addition to open-faced sandwiches.
Ingredients
- green cucumber large, greenhouse - 1 piece
- apple crisp, slightly tart, e.g. Grey Reinette or Ligol - 2 pieces
- plain yogurt thick - 120 g
- lemon juice freshly squeezed - 1.5 tablespoons
- honey or sugar - 1 teaspoon
- vegetable oil e.g. rapeseed or sunflower - 1 tablespoon
- salt to taste
- pepper to taste
- dill chopped, optional - 1 tablespoon
Preparation
- Wash the cucumber; if the skin is tough or waxed, peel it thinly. Cut it in half lengthwise, scoop out the soft seeds with a teaspoon, then slice the rest into thin half-moons or grate on the coarse side of a grater.
- Wash the apples, cut into quarters and remove the cores. Grate them with or without the peel (as you prefer) on the coarse side of a grater directly into a bowl so you don’t lose the juice.
- Add the yogurt, oil, lemon juice and honey to the apples and cucumber. Mix everything thoroughly with a spoon until you get a lightly creamy dressing coating the vegetables and fruit.
- Season the salad with salt and pepper to taste. If you like, add the chopped dill and mix again.
- Chill in the fridge for 5–10 minutes so the flavors meld and the dressing thickens slightly. Serve chilled.
Storage
Keep any leftovers covered in the fridge and eat within 1 day, as the cucumber and apple will soften and release juice over time. Stir before serving and adjust seasoning if needed.
