Cucumber Salad With Dill & Sour Cream Dressing
Recipe: #18172
March 20, 2015
Categories: Salads, Vegetable Salad, Side Dishes, Cucumber, German, 5 Ingredients Or Less, One-Pot Meal, Easter, Picnic Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Sour Cream, Kosher Dairy, more
"A refreshing cucumber salad to serve as a delicious side. This can be stored in the fridge for up to 3 days."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (152.4 g)
- Calories 45
- Total Fat - 2.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 5 mg
- Sodium - 44.6 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 1 g
- Sugars - 3.1 g
- Protein - 1.3 g
- Calcium - 29.5 mg
- Iron - 0.3 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel cucumbers and slice in half lengthways. Remove seeds using a spoon and discard. Slice thinly.
Step 2
For the dressing, mix together the chopped dill and finely mince garlic. Mix with sour cream, sugar, lemon juice, and season well.
Step 3
Mix cucumber in the dressing and serve immediately or store in the fridge for up to 3 days.
Tips
No special items needed.
5 Reviews
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