Cucumber Salad Dressings
A cucumber salad is only as good as its dressing. Whether creamy with yogurt, punchy with wasabi or gently sweet with honey and mustard, the right sauce is what turns an ordinary salad into a really good one. Here are seven tried-and-tested versions you can whisk together in minutes, depending on your mood, the season and what's in the fridge. Work your way through them and find your personal favourite.
Ingredients
- 150 ml yogurt, Version 1
- 1 tsp hot mustard, Version 1
- salt, Version 1, to taste
- pepper, Version 1, to taste
- herbs (e.g. dill or parsley), Version 1, to taste
- 100 ml white wine, Version 2
- 1 tbsp yogurt, Version 2
- 1 pinch salt, Version 2
- 1 tsp mustard, Version 2
- 3 tbsp yogurt, Version 3
- 1 tbsp quark, Version 3, or thick Greek yogurt / fromage blanc
- 1 tsp mustard, Version 3
- pepper, Version 3, to taste
- herb salt, Version 3, to taste
- dill, Version 3, to taste
- 1 pinch erythritol or stevia, Version 3, to taste
- 150 ml yogurt, Version 4
- 1 tsp lemon juice, Version 4
- salt, Version 4, to taste
- pepper, Version 4, to taste
- chives, Version 4, to taste
- 1 clove garlic, Version 5
- 1 tub crème fraîche, Version 5, about 200 g
- 2 red onions, Version 5
- 1 lime, Version 5
- 1 tsp wasabi paste, Version 5
- fresh coriander, Version 5, a few sprigs
- 0.5 tsp erythritol, Version 5
- chilli powder, Version 5, to taste
- salt, Version 5, to taste
- pepper, Version 5, to taste
- 200 ml low-fat natural yogurt, Version 6
- 2 tbsp fresh tarragon, roughly chopped, Version 6
- 1 tbsp chives, Version 6, to taste
- 1 tbsp balsamic vinegar, Version 6
- 2 tbsp olive oil, Version 6
- salt and pepper, Version 6, to taste
- 4 tsp medium mustard, Version 7
- 5 tsp honey, Version 7
- 4 tbsp walnut oil, Version 7
- 8 tsp red wine vinegar, Version 7
- salt, Version 7, to taste
- pepper, Version 7, to taste
Instructions
- Version 1: Stir the yogurt together with the hot mustard. Season with salt, pepper and fresh herbs such as dill or parsley.
- Version 2: Stir together the white wine, yogurt and mustard. Season with a pinch of salt.
- Version 3: Whisk the yogurt, quark and mustard until smooth. Season with pepper, herb salt and dill, then stir in a pinch of erythritol or stevia to taste.
- Version 4: Stir the yogurt together with the lemon juice. Season with salt, pepper and freshly snipped chives.
- Version 5: Finely chop the garlic and red onions. Stir the crème fraîche together with the wasabi paste, the juice of the lime and the erythritol. Fold in the garlic, onions and fresh coriander. Season with chilli powder, salt and pepper.
- Version 6: Stir the yogurt together with the balsamic vinegar and olive oil. Fold in the freshly chopped tarragon and chives. Season with salt and pepper.
- Version 7: Whisk together the mustard, honey, walnut oil and red wine vinegar. Season with salt and pepper.
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Nutrition facts per serving (estimate)
| Calories | 90 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 3 g |
| Fat | 6 g |
| Fibre | 0.3 g |
| of which sugar | 3 g |
Frequently asked questions
Which dressing goes best with cucumber salad?
It comes down to your taste. A yogurt-mustard dressing is classic and mild, while the wasabi and garlic version is ideal if you want a bit more punch.
Can I make the dressings ahead?
Yes. Most of these dressings can be stirred together just before serving or a few hours ahead and kept in the fridge.
Which dressings suit a low-sugar diet?
The versions made with erythritol or stevia (Version 3 and 5) work well for cutting back on sugar. The honey-mustard version contains more sugar.
Can I use dried herbs instead of fresh?
Fresh herbs bring more aroma, but dried herbs work well as a substitute too. Just reduce the amount slightly.
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