East European Cucumber Salad
photo by Rita1652
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 English cucumber
- 1⁄2 - 1 medium onion (red or yellow)
- 1 -2 garlic clove, minced
- 4 tablespoons yogurt (or sourcream)
- 1 -2 tablespoon vinegar
- 1 -2 tablespoon sunflower oil (or olive oil)
- salt and pepper
- sugar, to taste
- 1⁄2 cup dill, chopped
directions
- Half the cucumber lengthwise and slice thin. Half the onion and slice really thin. (I always use the mandolin).
- To a small bowl add : garlic, yogurt, vinegar, oil, salt, pepper and sugar.
- Mix thoroughly with the cucumber and onion. Taste and adjust seasoning. You could eat it now or put in the fridge for a while.
- Before serving fold in the dill.
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Reviews
-
We really enjoy cucumber salads and this one was great! I did double the recipe, used sour cream instead of yogurt, olive oil instead of sunflower oil and dried dill. Added about a teaspoon of sugar and eyeballed the amount of dill. Very yummy and easy to make! Thank you *Bellinda* for sharing this recipe. Made and reviewed for the Vegetarian/Vegan forums Veg* N Swap #13.
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This was very tasty! I think my cucumber and onion must have been huge, though, as the amount we had could easily serve 4-6 as a side!! I used homemade yogurt, which is a bit runnier than storebought and/or sour cream, and next time I won't as my dressing was a bit watery. Thanks for posting, this is a great variation on my usual vinegar/salt/sugar cucumbers :). Made for Veg*n Swap #13.
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Mmmm, this salad is a definite winner! I luv how simple, easy and quick it is to put together and its OUTSTANDING taste! The yoghurt, garlic and cucumber go great together and make for a creamy, crisp, spicy salad experience. :) I used only 1 clove of garlic, but after letting the salad marinate in the fridge for half a day that gave the salad quite some bite. Yum! Im sure this will be made time and time again in my house. THANKS SO MUCH for sharing this winner of a recipe with us, Bellinda! Made and reviewed for Veg'n'Swap#13 August 09.
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Tweaks
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We really enjoy cucumber salads and this one was great! I did double the recipe, used sour cream instead of yogurt, olive oil instead of sunflower oil and dried dill. Added about a teaspoon of sugar and eyeballed the amount of dill. Very yummy and easy to make! Thank you *Bellinda* for sharing this recipe. Made and reviewed for the Vegetarian/Vegan forums Veg* N Swap #13.
RECIPE SUBMITTED BY
I grew up in Germany but my background is German/Spanish/Irish/Native American.
I would say my cooking style is a mix of all of them.
I like to cook simple clean food. I usually don't use any packaged or processed products. Most of the time I make everything from scratch.
I use only organic meat and dairy products and many other organic products and I believe it makes a big difference not only healthwise but also in taste.
We have two kids. A 3 year old and a 9 year old. I try not to adapt the food for them too much. They are used to eating what we eat.
Growing up I didn't really learn how to cook. At least I didn't care enough to remember anything.But living centrally in Germany I was able to travel and eat European food in it's respective Countries: Italian food in Italy, Spanish food in Spain, French food in France and so on. I really missed that when I moved to the States.
I started cooking the week after I got married and have been cooking and teaching myself ever since.
Now cooking is not only one of my two hobbies (photography being the other one)but I also see it as therapy. It calms me down after a stressful day, it cheers me up when I feel down and it helps me center my thoughts when I have a lot on my mind.
:) Thank you so much to whoever gave me the gift of premium membership. I really appreciate it :)
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