Creamy Garlic Cucumber Salad
Servings: 4 servings
Calories: 162kcal
A quick, creamy cucumber salad with sour cream and garlic that comes together in minutes. Cool, comforting and endlessly versatile, this Creamy Garlic Cucumber Salad recipe is the perfect side for everything from schnitzel and barbecues to pasta and one-pan dinners.
Ingredients
- 125 g sour cream
- 1 small garlic clove, finely grated
- 1 tbsp apple cider vinegar, lemon juice or white wine vinegar
- 1 tbsp extra-virgin olive oil, plus extra to serve if desired
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper, plus extra to serve if desired
- 2 large Lebanese (short/Persian) cucumbers, unpeeled, finely sliced (see note 1)
Instructions
- Make the dressing – In a bowl, mix the sour cream, garlic, apple cider vinegar, olive oil, salt and pepper.
- Toss – Add the cucumber and gently stir to coat.
- Chill – Refrigerate for 10 minutes before serving for best flavour.
- Serve – Serve with extra cracked black pepper and olive oil, if desired.
Notes
Note 1 – For extra thin slices, use a mandoline.
Make Ahead
See leftover instructions below.Leftovers
Refrigerate in an airtight container for up to 2 days. Best served cold. Not suitable to freeze.Nutrition Facts
Creamy Garlic Cucumber Salad
Amount per Serving
Calories
162
% Daily Value*
Fat
16
g
25
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
28
mg
9
%
Sodium
158
mg
7
%
Potassium
172
mg
5
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Calcium
61
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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