Tangy Cucumber and Coriander Salad


You can learing about Side Salads from Tangy Cucumber and Coriander Salad recipes.Free Tangy Cucumber and Coriander Salad Recipes tips from Side Salads Recipes.

Tasty Culinary School : Tangy Cucumber and Coriander Salad Recipe
Tangy Cucumber and Coriander Salad

Tangy Cucumber and Coriander Salad

Tangy Cucumber and Coriander Salad Directions

105 kilojoules/25 calories per serving 2 cucumbers, halved lengthwise, seeds removed Salt ¼ 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.