Gurkensalat (German Cucumber Salad)

Ingredients

2 thinly sliced medium cucumbers (80c, 21.86k, 3.92p, 3f)
1 diced white onion (6c, 1.42k, .13p, .2f)
1T diced dill (0c, .07k, .03p, 0f)

Vinegar Dressing:
3T white wine vinegar (6c, 0k, 0p, 0f)
4T olive oil (476c, 0k, 0p, 0f)
1t sugar (16c, 4.2k, 0p, 0f)
salt and pepper to taste

Sour Cream Dressing:
1/3C sour cream (164c, 3.27k, 2.42p, 0f)
1T white wine vinegar (2c, 0k, 0p, 0f)
1t sugar (16c, 4.2k, 0p, 0f)

Nutrition

Vinegar Dish Totals 584c, 27.55k, 4.08p, 3.2f
Servings 6
Per serving 97.87c, 4.59k, .68p, .53f

Creamy Dish Totals 271.2c, 30.82k, 6.5p, 3.2f
Servings 6
Per serving 45.2c, 5.14k, 1.08p, .53f

Directions

First, wash and chop the unpeeled cucumber and onion and place into a bowl.

2a) VINEGAR: Place the onion in the vinegar while you do other things, this will give the onions a little bit of “pickle” taste. To reduce the water content, salt and mix the thinly sliced cucumbers to leach out moisture by placing the salty mix into a colander over a bowl to drain ~30min. Mix oil, dill, sugar, and pepper to create the vinaigrette. Pour dressing over the cucumbers and mix well. Allow to sit for ~15min then taste to see if additional salt or pepper is needed. Serve.

2b) CREAMY: Place the onion in the vinegar while you do other things, this will give the onions a little bit of “pickle” taste. To reduce the water content, salt and mix the thinly sliced cucumbers to leach out moisture by placing the salty mix into a colander over a bowl to drain ~30min. After that, mix together the sour cream, vinegar onions, dill, and sugar and pour over the sliced cucumbers, combining gently. Serve.

Diet

[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Gluten free
[x] Weight Maintenance: limit to 1 portion
[O] Keto: low carbs but not keto
[x] Mediterranean
[O] Lectin Avoidance: creamy has sourcream
[x] Oxalate Avoidance:
[x] Purine Avoidance
[x] Food Allergies MILK in creamy version

Comments

Both ways of making this dish are great tasting.