Salad
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Cucumber Salad with Schmand
Fresh cucumber salad with a creamy schmand dressing, seasoned with white wine vinegar, sugar and fresh herbs – ideal as a side dish for grilled dishes or as a light summer salad.
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Step by step through the recipe
Ingredients
Amounts adjust automatically.
| 2 Stück (ca. 600 g) | Cucumbers |
| 80 g | Schmand |
| 2 EL | White wine vinegar |
| 2 EL | Oil (e.g. sunflower or canola oil) |
| 1 TL | Sugar |
| 1 TL | Salt |
| 2–3 EL | Fresh herbs (dill, alternatively chives or parsley) |
Preparation
- 1 Wash the cucumbers, peel them if desired, and slice or shave them into thin slices.
- 2 Put the cucumber slices in a bowl, sprinkle with a pinch of salt and let sit for 10 minutes.
- 3 Then transfer the cucumbers to a sieve and drain well, gently pressing out any excess water.
- 4 For the dressing, whisk the schmand with white wine vinegar, oil, sugar and salt in a bowl until smooth.
- 5 Wash the fresh herbs, shake dry, chop finely and fold into the dressing.
- 6 Add the drained cucumbers to the dressing and mix everything thoroughly.
- 7 Season the salad with salt and sugar and let it sit in the fridge for at least 20 minutes before serving.
Notes & tips
Dill goes particularly well with this salad; alternatively use chives or parsley. Salt the cucumbers and let them drain before mixing, so the dressing doesn't get watered down. The salad tastes best when it has time to sit for 20–30 minutes – left to sit overnight in the fridge it's even more flavorful. For a lighter version, schmand can be replaced with plain yogurt or skyr.
Nutrition
estimated per serving- Calories
- 126 kcal
- Protein
- 1 g
- Fat
- 13 g
- Carbs
- 2 g
– = ingredient not in nutrition database (estimate incomplete)
