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This refreshing cucumber salad has been my go-to all summer. It’s versatile enough to serve as a side dish, over flatbread with hummus, in a grain bowl, or as a crunchy sandwich layer. It pairs beautifully with Middle Eastern or Asian-inspired meals and also works as a fresh contrast to smoked salmon or roast beef for a low-carb snack.
I used a mix of garden cucumbers—both classic green slicers and heirloom Lemon Cucumbers, which look like lemons but taste just like cucumbers. Dill adds a bright touch, but you can also try sesame seeds, cilantro, red onion, or red pepper flakes for variation.
This refreshing cucumber salad has been my go-to all summer. It’s versatile enough to serve as a side dish, over flatbread with hummus, in a grain bowl, or as a crunchy sandwich layer. It pairs beautifully with Middle Eastern or Asian-inspired meals and also works as a fresh contrast to smoked salmon or roast beef for a low-carb snack.
I used a mix of garden cucumbers—both classic green slicers and heirloom Lemon Cucumbers, which look like lemons but taste just like cucumbers. Dill adds a bright touch, but you can also try sesame seeds, cilantro, red onion, or red pepper flakes for variation.
Author:
Organic Way LLC
Ingredients
1 pound cucumbers
1 teaspoon kosher salt
2 Tablespoons rice wine vinegar or other mild vinegar like champagne vinegar
1 teaspoon sesame oil
1 teaspoon whole coriander seed crushed in mortal and pestle
the cucumbers get sliced very thin, between 1/8th inch and 1/4 inch thick on a mandolin or with a sharp knife.
Next, the cucumbers are salted and sit for ten minutes. Pour off the liquid that drains off the cucumbers.
While the cucumbers are sitting, crush the whole coriander seeds in a mortar and pestle or grind in a spice grinder. Coriander seeds have a slightly citrusy flavor.
Next, follow the recipe to finish assembling the salad. It should keep in the refrigerator for 3-4 days, but I doubt it will last that long!
Recipe Note
With a mandoline or sharp knife, slice the cucumbers into thin rounds, about 1/8"–1/4" thick, and place them in a bowl. Sprinkle with salt and let them rest for 10–15 minutes. Once they’ve released some liquid, pour off any water collected at the bottom.
Add the drained cucumbers to a bowl, then mix in vinegar, sesame oil, coriander seeds, sugar, pepper, and dill. Toss well to coat, then refrigerate for at least 30 minutes before serving
