Agurksalat Recipe - Delicious Vegetarian Dish from England and Norway


Agurksalat Recipe - Delicious Vegetarian Dish from England and Norway
Region / culture: England, Norway | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4 | Vegetarian diet



Agurksalat, a traditional Scandinavian cucumber salad, is a refreshing and simple dish that perfectly complements a variety of meals. Known for its crisp texture and tangy flavor, this salad is a staple in Nordic cuisine, especially during the summer months. The combination of thinly sliced cucumbers, a vinegar-based dressing, and fresh herbs makes it an irresistible side dish that's both light and flavorful.


The origins of Agurksalat can be traced back to the Scandinavian countries, where cucumbers have been a popular vegetable for centuries. This dish reflects the simplicity and freshness of Nordic culinary traditions, focusing on enhancing the natural flavors of the ingredients. Over time, Agurksalat has become a beloved recipe in many households, often served alongside fish, meat, and potato dishes.


How to prepare

  1. Thinly slice a European cucumber.
  2. Mix the dressing and pour it over the cucumber slices in a serving bowl.
  3. Allow the salad to sit for about half an hour to let the dressing penetrate.
  4. Sprinkle with finely chopped fresh parsley.


  • While the traditional Agurksalat recipe is quite simple, there are several variations that can add a twist to the classic dish. Some people like to add thinly sliced red onions or radishes for extra crunch and flavor. A sprinkle of dill or chives can also be used in place of parsley for a different herbal note.

Cooking Tips & Tricks

For the best Agurksalat, use a mandoline slicer or a sharp knife to achieve uniformly thin cucumber slices. This not only ensures that the cucumbers absorb the dressing evenly but also contributes to the salad's delicate texture. Additionally, allowing the salad to marinate for at least 30 minutes before serving will enhance its flavor, as the cucumbers will have time to pickle slightly in the vinegar mixture.

Serving Suggestions

Agurksalat is best served chilled as a side dish. It pairs wonderfully with grilled fish, roasted meats, and even sandwiches. Its refreshing taste also makes it a great palate cleanser between courses in a multi-course meal.

Cooking Techniques

The key technique in preparing Agurksalat lies in the slicing of the cucumbers. Achieving thin, even slices is crucial for the texture and overall presentation of the salad. The dressing should be thoroughly mixed to ensure that the sugar and salt are completely dissolved before pouring it over the cucumbers.

Ingredient Substitutions

If white vinegar is too sharp for your taste, you can substitute it with apple cider vinegar for a milder acidity. For a sugar-free version, a sugar substitute can be used in the dressing, adjusting the amount according to the sweetness level desired.

Make Ahead Tips

Agurksalat can be made up to a day in advance, as the flavors will continue to develop while the cucumbers marinate in the refrigerator. However, it's best consumed within 24 hours for optimal freshness and texture.

Presentation Ideas

Serve Agurksalat in a clear bowl or on a platter to showcase the beautiful, thin slices of cucumber. Garnish with extra chopped parsley or other fresh herbs for a pop of color and freshness.

Pairing Recommendations

This salad pairs beautifully with rich and hearty dishes, as its acidity and crispness cut through the heaviness. Try it with smoked salmon, roasted lamb, or a creamy potato gratin for a delightful contrast in flavors and textures.

Storage and Reheating Instructions

Agurksalat is best enjoyed fresh and does not require reheating. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Note that the cucumbers will continue to soften the longer they sit in the dressing.

Nutrition Information

Calories per serving

A serving of Agurksalat is low in calories, typically containing between 30 to 50 calories. The majority of these calories come from the sugar in the dressing.


A serving of Agurksalat is relatively low in carbohydrates. The primary source of carbs in this dish comes from the sugar used in the dressing and the natural sugars present in the cucumbers. Approximately, a serving contains around 10 grams of carbohydrates.


Agurksalat is virtually fat-free, making it an excellent choice for those monitoring their fat intake. The absence of oil in the dressing keeps the fat content minimal, with only trace amounts possibly coming from the cucumbers themselves.


This dish is not a significant source of protein, as it primarily consists of cucumbers and a vinegar-based dressing. However, it can be paired with protein-rich foods to create a balanced meal.

Vitamins and minerals

Cucumbers are a good source of vitamin K, which is important for blood clotting and bone health. They also provide small amounts of vitamin C, potassium, and magnesium. The fresh parsley used as a garnish adds a boost of vitamin C, vitamin A, and iron to the dish.


Agurksalat is free from common allergens such as nuts, dairy, gluten, and soy, making it suitable for individuals with various dietary restrictions.


Overall, Agurksalat is a low-calorie, fat-free side dish that provides a modest amount of vitamins and minerals. Its low carbohydrate content makes it a suitable option for those following a low-carb diet.


Agurksalat is a classic Scandinavian cucumber salad that offers a refreshing side to many dishes. Its simplicity, combined with the tangy and crisp flavors, makes it a beloved recipe in many households. With its low calorie and fat content, it's a healthy addition to any meal. Whether served alongside a hearty main course or as part of a light lunch, Agurksalat is sure to delight with its vibrant flavors and textures.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Agurksalat. It was a warm summer day, and I was visiting my dear friend Ingrid in her cozy little cottage nestled in the countryside. Ingrid was known for her delicious Scandinavian dishes, and I always looked forward to our culinary adventures together.

On that particular day, Ingrid had a beautiful spread of dishes laid out on her dining table. The centerpiece was a vibrant bowl of Agurksalat, a traditional Danish cucumber salad that I had never tried before. The salad was a refreshing combination of thinly sliced cucumbers, dill, vinegar, and a touch of sugar. It was love at first bite.

Ingrid saw the delight on my face and immediately offered to teach me how to make Agurksalat. I eagerly accepted her offer, and we spent the afternoon in her sunny kitchen, chopping cucumbers and mixing up the dressing. As we worked, Ingrid shared the story of how she had learned to make Agurksalat from her own grandmother, who had passed down the recipe through generations.

The simplicity of the recipe, combined with the burst of fresh flavors, captivated me. I knew that this salad would become a staple in my own kitchen, a crowd-pleaser at family gatherings and dinner parties alike. From that day on, Agurksalat became a beloved recipe in my repertoire, thanks to the generosity of my dear friend Ingrid.

Over the years, I have made Agurksalat countless times, always with a smile on my face and memories of that sunny day in Ingrid's kitchen. I have shared the recipe with friends and family, passing on the tradition of this delicious Danish salad to the next generation.

As I reflect on the journey of learning to make Agurksalat, I am reminded of the power of food to connect us to our past and bring us closer to loved ones. Each time I prepare this salad, I am transported back to that summer day with Ingrid, the scent of dill filling the air and laughter ringing through the kitchen.

Ingrid's simple yet flavorful recipe for Agurksalat has become a treasured part of my culinary heritage, a reminder of the joy that comes from sharing good food with good friends. I am forever grateful for the gift of this recipe and the memories it holds.

So, as I prepare to make a fresh batch of Agurksalat today, I do so with a heart full of gratitude and a spirit of joy. I will slice the cucumbers with care, sprinkle in the dill, and mix up the dressing just as Ingrid taught me all those years ago.

And as I take that first bite of the tangy, crisp salad, I will raise a toast to Ingrid and all the grandmothers who have passed down their beloved recipes through the generations. For in those recipes lies the true essence of family, love, and tradition – a legacy that will forever live on in the dishes we create and share with those we hold dear.


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