Tangy Cucumber Salad

I find it really hard to get my children to eat salads – they’re fine with salad vegetables on their own, but combine or dress them and then they’re not keen. Since Big S loves both cucumber and anything with a bit of zing, I thought we’d try a basic marinated cucumber salad. It worked pretty well – maybe this could be the start of her loving salads too?

Tangy Cucumber Salad (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

serves 4 as a side

  • 1 cucumber, halved and deseeded with a spoon.
  • 1/4 cup wine vinegar
  • 3 tsps caster sugar
  • 1/2 tsp salt
  • 2 tbsps cold water
  • pepper
  • bunch of chives (or other herb)

– Slice the cucumber into even semi-circles

– In a large bowl mix together the vinegar, water, sugar and salt until the sugar has dissolved

– Thoroughly toss the the cucumber in the vinegar marinade.

– Season with pepper and scatter over the herbs.

– Leave to marinate for at least an hour before eating.

One Comment Add yours

  1. Somer says:

    I love how simple this is. Sometimes the simplest recipes are the tastiest ones!

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