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Tangy Cucumber and Coriander Salad Directions
105 kilojoules/25 calories per serving 2 cucumbers, halved lengthwise, seeds removed Salt Â¼ cup coarsely chopped fresh coriander DRESSING 3 tblspn white wine vinegar 1 tspn castor sugar 1 tblspn finely shredded lemon zest Salt
1. Slice cucumber very thinly into half moons. Place in a colander, sprinkle with salt. Weigh down with a plate and a heavy object on top, eg some cans, stand 1 hour. Remove plate and weights, pat cucumber dry with paper towels. Place in a salad bowl.
2. To make dressing: Combine vinegar, sugar and lemon zest in a screwtop jar, season to taste with salt. Shake until well combined.
3. Add coriander to cucumber, toss salad with dressing to coat well. Cover, refrigerate for 2 hours. This salad actually improves in flavour under refrigeration, and can be kept refrigerated up to 2 days. In this case do not add coriander until just before serving.