Paper-thin cucumber, fresh dill and a white wine vinegar vinaigrette – here, the vinegar is about more than flavour.
Time: 25 min, 15 min activeMakes: 4 servingsNo Thermomix needed: standard kitchen equipment
Why this recipe is good for you
- One to two tablespoons of vinegar with a meal lower the blood sugar spike afterwards by around 20 to 30 percent in studies – exactly the amount in this vinaigrette. It is no substitute for treatment, but it is a free lever. Read more
- White wine vinegar instead of balsamic: balsamic contains 15 to 20 grams of sugar per 100 millilitres, which works against the effect. Read more
Ingredients
Salad
- 2 cucumbers
- 1 small red onion
- 1 bunch of dill
Vinaigrette
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tsp mustard
- 1 tsp honey
- Salt, pepper
Equipment you need
- Bowl
- Mandoline or knife
- Screw-top jar
Method
- Slice the cucumbers: Wash the cucumbers and slice them, skin on, into paper-thin rounds with a mandoline, straight into a bowl.
- Dice the onion: Peel the red onion and dice it very finely.
- Chop the dill: Pick the dill leaves from the thick stalks and chop them finely.
- Mix the vinaigrette: Combine the vinegar, mustard, honey, salt and pepper in the screw-top jar, add the olive oil and shake vigorously.
- Toss everything together: Add the onion, dill and vinaigrette to the cucumbers and toss well.
- Let it rest: Let the salad rest for ten minutes – the flavours will come together nicely. (10 minutes)
