This delicious and refreshing cucumber salad is a great gluten-free, eggs-free and nuts-free side dish, appetizer or salad that requires no cooking – just mix cucumbers with sour cream!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 50 mins – easy
🍽 4 servings – 132 kcal per serving
|
Serving
210g |
Fat
8g |
Sat. fat
4g |
Sodium
599mg |
|
Carbs
13g |
Fibers
0g |
Sugars
9g |
Proteins
2g |
INGREDIENTS
- ¼ tsp black pepper
- 1 tsp salt
- 2 cucumbers
- 2 tbsp cider vinegar
- 1½ tbsp granulated sugar
- ¾ cup sour cream
- 2 tbsp parsley
TOOLS
- 1 knife
- 1 peeler
- 1 bowl
- 1 fridge
- 1 mixing spoon
STEPS
Chop the parsley.
Peel the cucumbers with a peeler.
Cut the peeled cucumbers into thin slices.
Place the cucumber slices in a bowl. Add the granulated sugar, cider vinegar, salt, and black pepper to the bowl and mix with a mixing spoon. Add the chopped parsley and sour cream. Mix again with a mixing spoon until well combined. Refrigerate for 45 minutes. Then remove from the fridge.
It’s ready to be served !
