German Cucumber Dill Salad
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
Calories: 51kcal
Equipment
- 8" Chef Knife
Ingredients
- 1 large Cucumber
For the Dressing:
- 1 ½ Tablespoon Dill fresh, chopped
- 3 Tablespoon Sour Cream thick creamy
- ⅛ Teaspoon Salt
- ⅛ Teaspoon Black Pepper Ground
Instructions
- Rinse your cucumber well and peel it. I semi-peel mine to add a border effect to my slices when cut.1 large Cucumber
- Use a vegetable slicer to cut thin slices of cucumber (the 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, freshly chopped dill into the thick, creamy sour cream with the salt and black pepper to create the dressing.1 ½ Tablespoon Dill, 3 Tablespoon Sour Cream, ⅛ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground
- 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.
Nutrition
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
