Cucumber Vinaigrette With Mustard And Caraway Seeds

By Molly O'Neill

Total Time
5 minutes
Rating
(0)
Notes
Read community notes

This dressing is delicious on potato, fish or shellfish salads as well as those made of chopped pork.

Featured in: Dressing Down

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1⅓ cups
  • 1cup cucumber juice (see recipe)
  • 3tablespoons plain lowfat yogurt
  • 1tablespoon Dijon mustard
  • 1teaspoon caraway seeds, crushed
  • 4teaspoons finely chopped scallions
  • ½teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2.6666666666666665 servings)

28 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 273 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Whisk the cucumber juice, yogurt and mustard together in a medium bowl. Whisk in the caraway seeds, scallions, salt and pepper. Taste and adjust seasoning if needed.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Molly O'Neill

Trending on Cooking

Cooking Guides