📍 Where this dish comes from: Heidelberg · Heidelberg Castle
Discover the history of this region →
Discover the history of this region →
Germans take their salad dressings seriously, and the vinaigrette is an art form. This simple but stunning salad highlights two vegetables that thrive in German kitchen gardens — the peppery pink radish and the cool cucumber — dressed in a sharp apple cider vinegar dressing loaded with fresh dill, in the cleanest, most summery German salad imaginable. Serve alongside any grilled meat or as a palate-refreshing starter at a summer gathering.
What You’ll Need
Servings: 4 servings
Calories: 130kcal
Ingredients
- 12 radishes very thinly sliced
- 1 large cucumber thinly sliced or ribboned
- 4 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp erythritol
- 4 tbsp fresh dill chopped
- Salt and white pepper
- 1/2 small red onion paper-thin
Instructions
- Whisk vinegar, olive oil, mustard, erythritol, salt, and pepper until emulsified.
- Toss in fresh dill and red onion.
- Arrange cucumber slices on plates. Top with radish slices.
- Drizzle dressing generously over everything.
- Let stand 5 min before serving to allow flavours to meld. Garnish with extra dill.
Nutrition
Serving: 1serving | Calories: 130kcal | Protein: 2g | Fat: 11g | Fiber: 2g
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Health Benefits
- Radishes are rich in glucosinolates and vitamin C, compounds studied for their potential role in liver detoxification.
- Cucumber provides silica, a mineral studied for its potential role in connective tissue and skin elasticity.
- Apple cider vinegar contains acetic acid, studied for its potential role in insulin sensitivity and blood sugar response.