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.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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