Cucumber Salad with Sour Cream and Dill
Try this Cucumber Salad with Sour Cream and Dill recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pinch of salt and pepper
- pinch of sugar
- 1 large cucumber (i used 3 very small ones)
- 2 tsp. kosher or sea salt
- 1 tblsp. light sour cream
- 1 finely chopped green onion
- 1 tsp. chopped fresh dill
- 1 tsp. vinegar
- Carbohydrate 1.34569393761365 g
- Cholesterol 0 mg
- Fat 0.0166673977247912 g
- Fiber 0.713740962704823 g
- Protein 0.053631384614449 g
- Saturated Fat 0.0046373001734298 g
- Serving Size 1 1 serving (2g)
- Sodium 0.134414497780574 mg
- Sugar 0.631952974908822 g
- Trans Fat 0.00780948232105134 g
- Calories 4 calories
Peel the cucumber(s) and cut into thin slices.Place the cucumber slices in a colander and sprinkle with the salt. Put the colander on a plate to catch any juices that drain from the cucumbers. Set aside for one hour.Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.When ready to serve, rinse the cucumbers and pat dry with paper towels.Toss cucumbers with the dressing and serve.
