Ingredients
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Method
-
Preparing the cucumber
Wash the cucumber, peel it thinly, then slice it into rounds or thin pieces.
5 min -
Salting
Put the sliced cucumber in a bowl, salt it and leave it for about 20 minutes so that its juice is released.
20 min -
Squeezing out the liquid
Pour off the released liquid and gently squeeze the cucumber by hand, so that the salad does not become watery.
-
Making the dressing
In a separate bowl, mix the sour cream with the vinegar, sugar and a pinch of salt until smooth and even.
3 min -
Tossing together
Fold the cucumber into the sour cream dressing, then add the finely chopped dill and black pepper to taste.
2 min -
Resting
Refrigerate the salad for at least half an hour so the flavours can meld, then taste once more before serving.
30 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 510 kcal | 127 kcal |
| Fat | 39 g | 9,7 g |
| of which saturates | 20 g | 5,0 g |
| Carbohydrates | 37 g | 9,3 g |
| Protein | 9,7 g | 2,4 g |
| Fibre | 3,6 g | 0,9 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
May contain: sulphites (depends on the exact product used)
For sensitive digestion: sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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