Cucumber Salad With Caraway Seeds

A simple German cucumber salad dressed with a vinaigrette of white wine vinegar and vegetable oil, featuring caraway seeds for an aromatic touch.

Cucumber Salad With Caraway Seeds

  • Servings: 2 cups

With just a few ingredients, it’s a refreshing accompaniment to rich or spicy dishes. Let the sliced cucumbers marinate at least 15 minutes


  • 2-3 cucumbers
  • To taste Kosher salt
  • To taste Sugar
  • To taste Distilled vinegar
  • To taste Pepper
  • To taste Caraway seeds (optional)


  • Peel the cucumbers. Slice wafer-thin using a mandoline. Place in a colander, sprinkle with salt, mix, and leave to drain for at least an hour.
  • Rinse briefly, drain. Place in bowl, and add sugar and vinegar (start with 1 tbsp vinegar, 1 tsp sugar, then modify to taste). Add pepper and caraway seeds (Jane doesn’t like them, but Ingo finds them indispensable, and they are typically German).

  • This salad pairs well with spicy foods. Adjust the amount of vinegar, sugar, pepper, and caraway seeds to your taste.