Octoberfest Cucumber Salad
Another easy and quick Octoberfest recipe. Enjoy.
Yield
6 servingsPrep
5 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | pounds |
cucumbers
peeled |
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | ounces |
sour cream, light
|
|
| 1 | teaspoon |
prepared mustard
medium strength |
|
| ½ | teaspoon |
italian seasoning
or Knorr Aromat seasoning |
*
|
| 1 | tablespoon |
dill weed
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
cucumbers
peeled |
|
| 5 | ml |
salt
|
|
| 72.3 | ml/g |
sour cream, light
|
|
| 5 | ml |
prepared mustard
medium strength |
|
| 2.5 | ml |
italian seasoning
or Knorr Aromat seasoning |
*
|
| 15 | ml |
dill weed
freshly chopped |
*
|
Directions
Finely slice the cucumber.
Add the salt and mix well.
Let the cucumbers rest for about 12 minutes, then drain them thoroughly in a colander.
In a small bowl, mix sour cream, mustard, Aromat seasoning and dill until combined.
Add the mixture to the cucumbers.
Taste and season with salt if desired.
