Cucumber Salad – Oriental

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 126 kcal


  • 1 Cucumber
  • 1 Garlic cloves
  • 200 g Natural yoghurt
  • 1- 2 tbsp of water
  • 1 tbsp Extra virgin olive oil
  • 1 tsp White wine vinegar
  • 1 tsp Chopped mint
  • 1 tbsp Chopped dill
  • Sea salt
  • Black pepper from the mill
  • 1 Chilli red, dried, small


  • Wash and peel the cucumber, halve, core, quarter and cut into bite-sized pieces. Now put the cubes in a sieve and sprinkle with sea salt so that the cucumber draws water and this can drain off. DO NOT use coarse salt, it will take a lot longer. rinse briefly if necessary. Make a bit test.
  • In the meantime, stir the yogurt with enough water and the vinegar so that it is neither too firm nor too runny (now depends a little on the yogurt used).
  • Remove the garlic cloves, cut into slices and grate with a little salt in a mortar and add to the yoghurt, mix.
  • Mix in the dill, mix in the cucumber pieces, sprinkle with the chopped mint, leave to cool for approx. 15 minutes and serve.
  • Can also be made in large quantities. We find it delicious, especially very refreshing in summer.
  • 6 ..
  • 7 ..


Serving: 100gCalories: 126kcalCarbohydrates: 4.3gProtein: 3.1gFat: 10.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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