German Cucumber Dill Salad [Gurkensalat]
Creamy German Cucumber Dill Salad aka Gurkensalat. You can choose to slice your cucumbers fine (the way they do it in Germany) or to cut thicker slices to add crunch (the way I do it).
Servings: 2 servings
For the Dressing:
- 1 1/2 Tablespoon Dill fresh, chopped
- 3 Tablespoon Sour Cream thick creamy
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
Rinse your cucumber well and peel. I semi peel mine to add a border effect to my slices when cut.
Use a vegetable slicer to cut thin slices of cucumber 9the way it's done in Germany) or cut into thicker slices with a knife (the way I like it).
Keep the cucumber slices in a bowl for a few minutes. Excess water will come out, which you can discard.
Mix your rinsed fresh chopped dill into the thick creamy sour cream with the salt and black pepper to create the dressing
Pour the dressing over the cucumber and mix.
Serve your cucumber dill sour cream salad cooled as a summer side dish with grilled meat or for lunch with schnitzel or steak.
Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 162mg | Potassium: 215mg | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 4.5mg | Calcium: 39mg | Iron: 0.3mg