Cucumber Salad with Cress
Crisp ribbons of cucumber, fresh cress and a light dressing of white wine vinegar and vegetable stock: this cucumber salad is on the table in just a few minutes. Cress brings B vitamins and minerals to the bowl, adding a bright, peppery lift. It's ideal alongside anything from the grill, or as a light side when you fancy something fresh and low in carbs.
Ingredients
- 1 organic cucumber
- 1 shallot
- 1 punnet cress
- 2 tbsp white wine vinegar
- 2-3 tbsp vegetable stock, shop-bought or fresh; if using fresh stock, top up with water as needed
- 1 tsp tarragon, fresh or dried
- olive oil, as needed
- salt and freshly ground pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 65 kcal | 130 kcal |
| Carbohydrates | 5 g | 10 g |
| Protein | 2 g | 4 g |
| Fat | 3 g | 6 g |
| Fibre | 1.5 g | 3 g |
| of which sugar | 3 g | 6 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the cucumber and use a vegetable peeler to shave it into thin ribbons. Discard the seedy core.
- Finely chop the shallot. Soften it in a pan with a little water or a splash of olive oil, then deglaze with the white wine vinegar and vegetable stock.
- Pick the tarragon leaves, add them to the pan and let everything simmer briefly.
- Pour the warm mixture over the cucumber ribbons.
- Finely chop the cress and add it to the cucumber.
- Season the salad with salt and freshly ground pepper, then serve.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 65 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 2 g |
| Fat | 3 g |
| Fibre | 1.5 g |
| of which sugar | 3 g |
Frequently asked questions
Does this cucumber salad suit a low-carb diet?
Yes, the salad contains very few carbohydrates, making it a good fit for a low-carb way of eating.
Can I use dried tarragon?
Yes, fresh or dried tarragon works equally well in this recipe.
What goes best with cucumber salad and cress?
It's ideal as a side for grilled dishes or a piece of meat, and makes a fresh, light addition to any meal.
Is this cucumber salad vegan?
Yes, all the ingredients are plant-based, so the recipe is completely vegan.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.