Ingredients:

  • 2 large English cucumbers (approximately 700g / 1.5lbs), thinly sliced
  • 1 pint (450g / 16 oz) full-fat cottage cheese
  • 1/4 cup (30g / 1 oz) red onion, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons white wine vinegar (30ml / 1 fl oz)
  • 1 tablespoon olive oil (15ml / 0.5 fl oz)
  • 1 teaspoon Dijon mustard (5g / 0.2 oz)
  • 1/2 teaspoon sugar (2g / 0.07 oz)
  • 1/4 teaspoon black pepper, freshly ground (1g / 0.03 oz)
  • Pinch of salt, or to taste (optional)

Instructions:

  1. Slice cucumbers thinly. If using a mandoline, be careful!
  2. Whisk together white wine vinegar, olive oil, Dijon mustard, sugar, black pepper, and salt (if using) in a small bowl until emulsified. Taste and adjust seasoning as needed.
  3. In a large bowl, gently combine sliced cucumbers, cottage cheese, red onion, dill, and parsley.
  4. Pour the dressing over the salad and gently toss to coat.
  5. For best flavor, cover and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.