5 Minute Creamy Cucumber Salad
A quick and refreshing cucumber salad made with soured cream, fresh dill and white wine vinegar. Perfect alongside barbecues, roasted meats or simple weeknight dinners.
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Equipment
- Chopping board
- Sharp knife
- Spoon
Ingredients
- 1 large cucumber
- 200 ml soured cream
- 20 g fresh dill
- 1 tbsp white wine vinegar
- Salt and black pepper to taste
Instructions
- Cut the cucumber in half lengthways, then slice into half-moons. Place in a mixing bowl.
- Finely chop the dill and add it to the bowl.
- Add the soured cream, white wine vinegar, salt and black pepper.
- Mix well until the cucumber is evenly coated in the dressing.
- Serve immediately, or chill in the fridge for 10–15 minutes before serving.
Nutrition Facts
5 Minute Creamy Cucumber Salad
Amount per Serving
Calories
108
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
29
mg
10
%
Sodium
20
mg
1
%
Potassium
201
mg
6
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
743
IU
15
%
Vitamin C
7
mg
8
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage
This salad is best eaten fresh, but leftovers will keep in the fridge for up to 24 hours. Because cucumber releases water as it sits, the dressing may loosen slightly. Just give the salad a quick stir before serving.