Classic Cucumber Salad with Dill
Fresh, crisp cucumber salad with fine onion rings, dill and a light vinegar-oil dressing – without dairy, ideal as a side dish for grilled dishes, potato salad or cold snacks.
Source / link: Nutzerbeschreibung
Ingredients
| 2 (ca. 800 g) | Cucumbers |
| 1 | Onion |
| 3 EL | White wine vinegar |
| 4 EL | Rapeseed oil |
| 1 TL | Sugar |
| 1 TL | Salt |
| nach Geschmack | Pepper |
| 1 Bund | Dill |
Preparation
Step by step through the recipe
- 1 Wash the 2 cucumbers, peel them or use them with the skin and slice or cut them into very thin slices.
- 2 Put the cucumber slices in a bowl, sprinkle with 1 TL salt, mix well and leave to stand for 10 Minuten.
- 3 Peel the 1 onion, halve it and cut into fine rings.
- 4 In a small bowl, stir 3 EL white wine vinegar, 4 EL rapeseed oil, 1 TL sugar and pepper to taste until smooth.
- 5 After standing, put the cucumbers in a sieve, drain the released liquid and lightly squeeze the cucumbers.
- 6 Put the cucumbers back into the bowl together with the onion rings, pour the dressing made of vinegar, oil, sugar and pepper over them and mix everything thoroughly.
- 7 Wash the 1 Bund dill, shake dry, chop finely and fold into the salad.
- 8 Before serving, season the cucumber salad with salt and pepper to taste and let it stand for at least 10 Minuten.
Notes & tips
Allergy note: This recipe deliberately uses a dressing made of vinegar and oil instead of yoghurt or cream and is therefore lactose-, cow's milk-, egg-, soy- and peanut-free. If you want a creamy version, you can stir in 150 g plant-based yoghurt (e.g. soy or oat yoghurt) – in case of soy allergy, be sure to use pea, oat or coconut yoghurt and watch out for additives such as soy lecithin. Tip: Before dressing the cucumbers, sprinkle with 1 TL salt, leave to stand for 10 Minuten and pour off the liquid – this way the salad does not become watery. If you prefer it milder, use 1 TL sugar less. Variation: With 1 TL mustard (checked soy-free) in the dressing, chopped mint instead of dill or a splash of lemon juice, the salad tastes a little fresher. The salad tastes best on the same day, but keeps covered in the refrigerator for about 24 Stunden.
Nutrition
estimated per serving- Calories
- 219 kcal
- Protein
- 4 g
- Fat
- 16 g
- Carbs
- 20 g
– = ingredient not in nutrition database (estimate incomplete)
