Cucumber Salad with Coffee Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cucumber (s)
- 2 medium onion (s)
- 8 pinches sea salt
- 250 ml coffee cream with at least 10% fat
- 4 pinches salt, (Himalayan salt)
- 2 pinches white pepper
- 1 teaspoon dill, dried
- 4 tablespoon balsamic vinegar, white
Print Recipe
Pin Recipe Instructions
- Provide a copy. Place the plane on the punch. Set the finest planing level. Peel the cucumber and slice it. After each cucumber add 2 pinches of sea salt to the cucumbers. Mix the cucumbers with a wooden spoon and drain. Peel the onions and cut into fine cubes.
- Open the bottle of creamer and pour into a bowl. Add the Himalayan salt, white pepper, dill and diced onion and stir. Add the vinegar and stir everything.
- Take the cucumber slices out of the colander with your hands and shape them into a ball. Then squeeze it out over a sink with your hands. Put the squeezed out cucumber balls in the coffee cream dressing and stir everything thoroughly.
- Let it steep for at least half an hour.
- Tip: The cucumber salad tastes even better the next day and the following day.
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