Cucumber Salad (Agurkesalat)
Recipe: #22051
December 08, 2015
Categories: Salads, Vegetable Salad, Cucumber, Scandinavian, Easter, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Cucumber Salad is served all over Scandinavia, especially in summer. I got this recipe from an old cookbook given to me by my mother. My DH loves cucumber but complain of indigestion and with this recipe he had no complaints ...... as the recipe states "Made this way this Cucumber salad will not give you indigestion". Well it worked for DH! This is more of a pickle type cucumber, but we love it here."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (169.4 g)
- Calories 144.1
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 779.9 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 0.5 g
- Sugars - 34.3 g
- Protein - 0.4 g
- Calcium - 13.6 mg
- Iron - 0.2 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash the cucumber and if the skin is tough, peel it. Slice thinly and place into a large bowl and sprinkle with salt. Toss to spread the salt evenly, then place a heavy weight on top of the cucumber mix and leave for about 15 minutes.
Step 2
Meanwhile mix the vinegar, water and sugar together and season with a little pepper. The dressing should taste fairly sweet and not too sharp.
Step 3
Squeeze the cucumber in a cheesecloth (or drain very well) to remove all the liquid. Place the cucumber in a serving bowl and pour over the dressing. Leave for a half an hour in fridge before serving.
Step 4
Add chopped chives or dill before serving if using.
Tips
No special items needed.
5 Reviews
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