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Dill and Cucumber Salad

Dill and Cucumber Salad

Refreshing and cool cucumber salad with fresh dill and a mix of sweet and sour seasoning.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Asian
Servings 2 servings
Calories 21 kcal

Equipment

  • bowl
  • small glass

Ingredients
  

  • 1 medium-sized cucumber Peeled and sliced
  • 1-2 tablespoon fresh dill Finely chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon castor sugar

Instructions
 

  • Peel and cut the cucumber into thin slices. Transfer to a bowl.
  • In a small glass, combine sugar, salt and vinegar and pour over the cucumbers. Turn to mix.
  • Add the chopped dill, toss again and transfer to the serving dish.
  • Let the salad sit for about 10 minutes before serving.

Notes

The cucumber salad can be kept in the refrigerator for up to 4 hours. It will become watery after that long, just transfer it with tongs or a slotted spoon to remove excess water.

Nutrition

Serving: 1saladCalories: 21kcalCarbohydrates: 4gProtein: 1gSodium: 200mgPotassium: 125mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 20mg
Keyword Dill and Cucumber Salad, no-cook recipes, Summer recipes
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