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  • 1 large cucumber
    ends trimmed, cut in half widthways and spiralized into thick ribbons
  • 1 tsp flaky sea salt
  • 1 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • ½ tsp coriander seeds
  • a small handful of dill
    leaves picked

Nutrition: per serving

  • kcal70
  • fat1g
    low
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre2g
  • protein2g
  • salt2.5g

Method

  • step 1

    Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.

  • step 2

    Mix the other ingredients together in a small bowl then stir in the cucumber.

Recipe from Good Food magazine, January 2017

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

Huma1

I liked this. It was super easy to make with ingredients I already had handy. However, I would say the salt content is too high. It was super salty, so I would definitely reduce that next time.

joannedocherty250577149

question

Can I use dried dill? Couldn't get any fresh

medisin

You can use any herbs you like the taste of. Recipes like this are just guidelines.

roe47ansZWCB706-

question

why spiralize?

medisin

For all the hipsters who bought spiralisers when they were “trending”. Cut it up however you like, I just scrape the seeds out & slice them.

annabrewer972

This was super tasty! Although it is a quick recipe, it does last well in the fridge, which is good as it serves more than two but it very versatile!

gemime

question

Can this be put in a jar and kept? Thanks

medisin

I’ve had them in a jar in the fridge for about a week before. If the jar is properly clean and you keep the lid on, they don’t really go off within that time, but they do eventually develop an unpleasant texture.

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