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Agurksalat (salade de concombre): recipe illustration
Salads & starters

Agurksalat (salade de concombre)

Thinly sliced cucumber marinated in a mix of vinegar, sugar and fresh dill. Crisp and refreshing, it traditionally accompanies meat and fish dishes.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

30 kcal per serving

Protein
1.2 g
Carbohydrates
5.4 g
of which sugars
4.6 g
Fat
0.2 g
of which saturated fat
0 g
Fiber
0.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the cucumber and slice it very thinly, using a mandoline if you have one.
  2. Place the slices in a bowl, sprinkle with salt and let them release their water for 10 minutes.
  3. Drain off the liquid that has formed and gently squeeze the slices.
  4. Mix the vinegar, sugar, cold water and pepper to make the marinade.
  5. Finely chop the dill, add it to the marinade, then pour it over the cucumber.
  6. Toss and let it marinate 20 minutes in the fridge before serving.

Variations and tips

Creamy version. Add 2 tablespoons of crème fraîche to the marinade.

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Original Ecomely recipe.