Summer cucumber salad

Summer cucumber salad

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

For this salad, we first marinate the cucumbers in the sweet-and-sour marinade for 30 minutes or so, then remove the cucumbers and use some of the marinade in the dressing. This is a very refreshing summer salad.

Ingredients

Quantity Ingredient
500g cucumbers, peeled and thinly sliced
250g radishes, trimmed and thinly sliced
handful fresh coriander, chopped

For the marinade

Quantity Ingredient
125ml vinegar
25g salt
50g sugar

For the salad dressing

Quantity Ingredient
1 red chilli, thinly sliced
4 tablespoons lime juice
1 tablespoon fresh coriander, chopped
1 teaspoon dried chilli flakes
1/2 teaspoon ground cumin

Method

  1. To make the marinade for the salad, stir together 250 ml water with the vinegar, salt and the sugar.
  2. Marinate the sliced cucumber in the marinade for 30 minutes. Remove, reserving the marinade, add the radish slices and leave to marinate while you make the dressing.
  3. To make the salad dressing, mix all the ingredients together well with 100 ml of the marinade.
  4. Dress the cucumber and radishes with the dressing and sprinkle over fresh coriander to garnish.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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