Cucumber and sour cream salad
Course: SaladsCuisine: Other world cuisineDifficulty: Easy
Servings
5
servingsPrep time
15
minutesCooking time
0
minutesCalories
200
kcalResting time
20
minutesTotal time
35
minutesRefreshing salad, especially suitable for hot summer days, when we usually crave for dishes that cool and refresh us. The salad goes well with a piece of rye or wholemeal bread, rice or potato main dish.
Cook Mode
Keep the screen of your device on
Ingredients
1 kg fresh cucumbers
1 cup vegan sour cream
3 cloves garlic
1 tsp salt
Directions
- Peel the cucumber and cut it in thin slices. Place them in a bowl, sprinkle with salt and leave to stand for 15 minutes so they release their water.
Then drain them well with your hands to remove excess water. - Peel 3 garlic cloves and cut them in small pieces and add them to the bowl with cucumbers.
- Pour the sour cream over cucumbers and garlic.
- Add salt and mix well.
- Leave in the fridge for it to cool properly.
Notes
- You don’t have to wait for the salad to cool and can eat it right away, but for me it just tastes better when it is cold.
Nutrition Facts per serving
- Calories: 200kcal
- Carbohydrates: 17g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 620mg
- Sugar: 6g
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