RecipesMagazine

Cucumber Salad

Cucumber Salad
You can never have too many side dish recipes, so give Cucumber Salad a try. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 60 calories. This gluten free, primal, and vegetarian recipe serves 4. If you have dill, cream, distilled vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

1
In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes.
Ingredients you will need
CucumberCucumber
SaltSalt
Equipment you will use
BowlBowl
2
In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.
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CucumberCucumber
WaterWater
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ColanderColander
3
Press down on the cucumbers to extract as much liquid as possible.
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CucumberCucumber
ExtractExtract
4
Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste.
Ingredients you will need
Sour CreamSour Cream
CucumberCucumber
Ground Cayenne PepperGround Cayenne Pepper
VinegarVinegar
PepperPepper
DillDill
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BowlBowl
5
Serve immediately, or cover and refrigerate for up to 24 hours.

Equipment

DifficultyHard
Ready In50 m.
Servings4
Health Score12
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesSalad
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