Cucumber Salad with Sour Cream
Cucumbers provide water and potassium and make the plate feel lighter without extra carbs. Sour cream softens the acidity, while dill and paprika give the salad a more distinct Hungarian character. This is a very simple cold keto side that pairs well with meat, sausages, and eggs.
Slice the cucumbers (300 g) into very thin rounds or half-moons. Sprinkle them with the salt (3 g), toss, and leave them for 5 minutes so they release a little moisture.
Lightly squeeze the cucumbers (300 g) by hand or through a sieve and transfer them to a bowl. Add the 6% vinegar (8 g), sour cream 30% (45 g), and finely chopped dill (5 g), then mix gently.
Dust the salad with paprika (1 g) before serving. If you like, let it sit in the refrigerator for 3-5 minutes so the flavor becomes more even.
Serve the cucumber salad well chilled as a light side for meat, homemade sausages, or egg dishes.
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