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.
In Germany, raw salads known as Rohkost are very often served with roast poultry, fish and potatoes, as a light, fresh counterpoint to pan sauces and heavier dishes. The version with apple and yogurt is a milder alternative to the classic, vinegar-based cucumber salad.
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.
Why this version works
- Removing the cucumber seeds reduces excess water and helps the dressing cling to the vegetables.
- Grating the apple directly into the bowl with its juice prevents browning and boosts the fresh flavor.
- Combining yogurt, oil and honey creates a dressing that is light yet adheres well instead of sinking to the bottom.
- A short chilling time lets the dressing thicken slightly and softens the sharp edges of the lemon.
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.
Watch out for
- Don’t squeeze the cucumber completely dry – it should stay springy, not rubbery, or the salad will lose its freshness.
- Don’t add extra sweetness right after mixing; after a few minutes the honey and apple juice naturally soften the acidity.
- Be careful with the initial salting – the cucumber will release more juice as it sits and the flavor will intensify.
- Don’t grate the apples in advance, or they will brown and the dressing will turn greyish.
Substitutions
- You can replace plain yogurt with kefir or Greek yogurt thinned with a tablespoon of water.
- You can swap the honey for maple syrup or icing sugar, added in small amounts.
- Dill can be replaced with flat-leaf parsley or chives, if that’s what you have on hand.
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 thoroughly. If the skin is thick or waxed, peel it thinly. Cut the cucumber in half lengthwise and scoop out the soft seed core with a teaspoon, leaving a firm, fairly thin “boat-shaped” flesh.
- Slice the cucumber into very thin half-moons or grate it on the coarse side of a grater. If a lot of juice collects on the board, gently squeeze the cucumber in your hands or in a sieve until it feels springy but not dry.
- Wash the apples, cut into quarters and remove the cores. Just before making the salad, grate them (with or without the peel) on the coarse side of a grater directly into a large bowl, together with the juice that runs out – the flesh should stay light in color.
- Add the cucumber, yogurt, oil, lemon juice and honey to the bowl with the apple. Mix until you have a smooth, lightly creamy dressing with no visible yogurt lumps that clearly coats the cucumber and apple pieces.
- Season the salad with salt and freshly ground pepper. Add the finely chopped dill and mix again – the dressing will thicken slightly and the dill should be evenly visible throughout the bowl.
- Chill the salad in the fridge for 5–10 minutes so the flavors meld. Before serving, stir, check whether too much liquid has collected at the bottom; if necessary, gently pour it off and adjust the taste with more salt or lemon.
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.
I like to make this salad just before serving so the cucumber stays very crunchy. A tiny extra squeeze of lemon right before it goes to the table brightens the flavor nicely.
