John Myers
Cucumber Salad with Curry Mustard Dressing
The perfect cucumber salad with curry mustard dressing recipe with a picture and simple step-by-step instructions.
- 1 Pc. Cucumber
- 1 Msp Curry powder
- 1 Msp Sweet paprika
- 2 tsp Dijon mustard
- 2 tbsp Sour cream, Sour cream or crème fraiche
- 1 tsp Honey
- Salt
- Pepper, freshly ground
- 1 tbsp Bianco balsamic vinegar
- 1 tbsp Extra virgin olive oil
- 1 tbsp Finely chopped, fresh dill
- Peel and halve the cucumber and scrape out the seeds with a teaspoon. You can also leave the seeds in, but then the salad will water down quickly. Then plane into fine half rings.
- For the dressing, mix the remaining ingredients together well. The result should be a creamy, creamy sauce. Season to taste and, if necessary, add more vinegar, oil or any of the other ingredients listed. If the sauce is too thick, add a splash of water if necessary. The dressing becomes even more liquid when mixed with the cucumber.
- The salad should be prepared just before serving so that the dressing stays nice and creamy. But you can prepare the cucumber and dressing beforehand and store them in separate bowls in the refrigerator and only then mix them together for serving.
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