Refreshing and light, this cucumber salad with creamy dressing is a healthy no-cook recipe that’s free of soy, gluten, eggs and nuts – made with crisp cucumbers and juicy tomatoes.
Special diets: Vegetarian | soy-free | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose |
⏱ 136 mins – easy
🍽 6 servings – 51 kcal per serving
|
Serving
182g |
Fat
2g |
Sat. fat
1g |
Sodium
211mg |
|
Carbs
7g |
Fibers
1g |
Sugars
3g |
Proteins
1g |
INGREDIENTS
- 2 cucumbers
- 4 green onions
- 3 tomatoes
- 7 radishes
- 2 tbsp parsley
- ¼ cup sour cream
- ¼ tsp yellow mustard
- 2 tbsp fresh dill
- 1 tbsp vinegar
- 1 tbsp whole milk
- ½ tsp salt
- ½ tsp white pepper
TOOLS
- 1 peeler
- 1 knife
- 1 medium bowl
- 1 bowl
- 1 mixing spoon
- 1 whisk
- 1 cling film
- 1 fridge
STEPS
Peel cucumbers and radishes with a peeler.
Slice cucumbers, radishes, green onions, and tomatoes. Then, chop parsley and mince fresh dill.
Combine cucumbers, green onions, tomatoes, radishes, and parsley in a bowl. Mix together with a spoon to get a cucumber salad.
Put sour cream, yellow mustard, fresh dill, vinegar, whole milk, salt, and white pepper in a bowl. Whisk to get a creamy dressing.
Mix the creamy dressing with the cucumber salad with a mixing spoon. Cover the bowl with cling film and put it in the fridge for 120 minutes. Take it out and remove the cling film.
It’s ready to be served !
