Cucumber salad with sour cream

Cucumber and sour cream salad

Recipe by Tara Weaver
5.0 from 3 votes
Course: SaladsCuisine: Other world cuisineDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

0

minutes
Calories

200

kcal
Resting time

20

minutes
Total time

35

minutes

Refreshing 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

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Ingredients

  • 1 kg 35 1/4 oz fresh cucumbers

  • 1 cup 1 cup vegan sour cream

  • 3 cloves 3 cloves garlic

  • 1 tsp 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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Tara Weaver
Tara Weaver

Combining her expertise in cooking with a love for vegan and cruelty-free cosmetics, Tara guides you through a world of flavorful recipes and ethical beauty.