Cucumber Salad with Dill and Sour Cream

Name: Cucumber Salad with Dill and Sour Cream
Total time: 10 min
Yield: 2
Ingredients: 600 g cucumber; 100 g soured cream; 15 g herbs; 10 g vinegar; 5 g erythritol; 2 g spices

The side for anything pan-fried – done in 10 minutes.

2 servings10 min

Nutrition per serving

162kcal10.2 gCarbs6.4 gSugar3.5 gProtein12.7 gFat2 gFibre

Ingredients

600 g cucumber
100 g soured cream
15 g herbs
10 g vinegar
5 g erythritol
2 g spices

Preparation

Slice the cucumber finely, salt it lightly, let it stand for 5 minutes and pour off the liquid.
Stir the sour cream with the vinegar, dill, pepper and erythritol and fold it into the cucumber.

Classic recipes sweeten with 1–2 tablespoons of sugar – here a pinch of erythritol (blood-sugar-neutral) does the job. Under 6 g of carbs per serving.