One of our all-time favorites in summer, is the traditional “Gurkensalat” (German Cucumber Salad).
it is easy to make, low in calories, and very refreshing in summer as a side dish for any fish or meat dish or just by itself:
- 1/4 cup sour cream
- 1/4 cup of low fat yoghurt
- 1 clove pressed, or finely minced/mashed garlic
- 2 tablespoons white wine vinegar
- 2 tablespoon fresh minced dill
- 1/2 teaspoon sugar
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 1/2 pounds seedless cucumbers, such as 2 large English cucumbers
In a medium bowl, stir together the sour cream, yoghurt, garlic, white wine vinegar, dill, sugar, 1/4 teaspoon salt, and pepper until well-combined. Cover and refrigerate.
Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining 3/4 teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.