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Cucumber Salad (Agurkesalat)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.676
Energy (kCal)328.5
Carbohydrates (g)17.6322
Total fats (g)0.1144
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the cucumber and if the skin is tough, peel it. Slice thinly and place into a large bowl and sprinkle with salt. Toss to spread the salt evenly, then place a heavy weight on top of the cucumber mix and leave for about 15 minutes. | 2. Meanwhile mix the vinegar, water and sugar together and season with a little pepper. The dressing should taste fairly sweet and not too sharp. | 3. Squeeze the cucumber in a cheesecloth (or drain very well) to remove all the liquid. Place the cucumber in a serving bowl and pour over the dressing. Leave for a half an hour in fridge before serving. | 4. Add chopped chives or dill before serving if using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 medium 15.6 3.7752 0.6759999999999999 0.1144
    vinegar 100 suggested 312.9 13.857000000000001 0.0 0.0
    caster sugar 100 - - - -
    water 100 0.0 0.0 0.0 0.0
    chive chopped - - - -
    black pepper ground - - - -
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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