Remember the labskaus that I wrote about recently?
Remember how I promised that I’m going to make it and post a recipe soon?
Yeah, still haven’t done that.
But per Shelby’s request, I’m posting a Scandinavian recipe today.
It’s pretty much the simplest recipe that exists in Nordic cuisine, so yeah, it’s a little bit of a cop out.
But it’s quick, healthy and tastes good, so I’m apologizing for nothing.
Cucumber salad (in Norwegian: agurksalat) is one of those foods that I see on the table almost every time my family makes Scandinavian food. Generally it’s served as a side to open-faced sandwiches, salmon dinners or if you’re feeling frisky, just a few shooters of akvavit.
Agurksalat (Norwegian Cucumber Salad)
1 seedless cucumber
1/2 cup white vinegar (I used white wine vinegar)
1/2 cup water
2-3 T white sugar
1/2 t salt
pinch of pepper
parsley, to garnish (optional)
1. Thinly slice cucumber into coins. Aim for slices about the thickness of pepperoni.
2. Combine vinegar, water, sugar, salt and pepper and pour over cucumber.
3. Allow to sit for about 30 minutes to allow the dressing to absorb into the cucumber.
Like I said, it’s one of the simplest salads in existence.
And no, Shelby, these are NOT pickles. Because I know you’re going to think they are. They’re just fancy cucumbers is all.