Recipe

Rhubarb and Cucumber Salad

Refreshing Danish Delight: Rhubarb and Cucumber Salad

4.1 out of 5

This vibrant and tangy Rhubarb and Cucumber Salad is a classic dish in Danish cuisine. It combines the unique flavors of rhubarb and cucumber with a zesty dressing, creating a refreshing and light salad that is perfect for warm weather.

Salad› Rabarber og agurkesalat

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Preparation time

10 minutes

Cooking time

N/A

Total time

40 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

2 cups (300g) rhubarb, thinly sliced 2 cups (300g) rhubarb, thinly sliced
2 cups (300g) cucumber, thinly sliced 2 cups (300g) cucumber, thinly sliced
1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
2 tablespoons honey 2 tablespoons honey
1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 80 kcal / 335 KJ
Fat (total, saturated): 0g, 0g
Carbohydrates (total, sugars): 20g, 15g
Protein: 1g
Fiber: 3g
Salt: 0.1g

Preparation

1.
In a large bowl, combine the sliced rhubarb and cucumber.
2.
In a small bowl, whisk together the lemon juice, honey, dill, salt, and pepper.
3.
Pour the dressing over the rhubarb and cucumber mixture and toss gently to coat.
4.
Let the salad marinate in the refrigerator for at least 30 minutes before serving.
5.
Serve chilled and enjoy!

Treat your ingredients with care...

Rhubarb — Make sure to remove any tough strings from the rhubarb stalks before slicing.
Cucumber — If using regular cucumbers, consider peeling them and removing the seeds for a milder flavor.

Tips & Tricks

For a sweeter salad, you can increase the amount of honey in the dressing.
If you prefer a more tangy flavor, add a splash of apple cider vinegar to the dressing.
Feel free to add some thinly sliced red onion or radishes for extra crunch and flavor.
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Serve the salad as a side dish with grilled meats or as a light lunch on its own.

Serving advice

Serve the Rhubarb and Cucumber Salad chilled as a refreshing side dish or as a light lunch. Garnish with additional fresh dill for an extra burst of flavor.

Presentation advice

Arrange the salad on a platter or individual plates, making sure to showcase the vibrant colors of the rhubarb and cucumber. Drizzle any remaining dressing over the top for an added touch of elegance.