Cucumber Dill Pickle Salad with Coriander Infusion

Ingredients

- 2 medium cucumbers, thinly sliced
- 1 tablespoon coriander seeds
- 1 tablespoon kosher salt
- 2 cups ice cubes
- 1/4 cup fresh dill, chopped
- 1/2 cup white vinegar
- 1 teaspoon table salt

Instructions

1. Prepare Cucumbers:
- Slice 2 medium cucumbers thinly and place them in a medium-sized mixing bowl.

2. Create Ice Bath:
- In a separate large bowl, combine 2 cups of ice cubes and immerse the cucumber slices for an instant crisp boost.

3. Toast and Crush Coriander Seeds:
- Heat a small skillet over medium heat and add 1 tablespoon of coriander seeds. Dry toast them for about 2 minutes until they become fragrant.
- Remove from heat and when cool, crush lightly using the back of a spoon or a mortar and pestle.

4. Prepare Pickling Solution:
- In a small saucepan, combine 1/2 cup vinegar, 1 tablespoon kosher salt, and 1 teaspoon table salt.
- Heat over medium stove until the salt dissolves, stirring occasionally, about 2 minutes. Remove from heat.

5. Combine Salad:
- Drain the ice from the cucumbers.
- In the mixing bowl with the cucumbers, add the crushed coriander seeds and 1/4 cup chopped fresh dill.
- Pour the warm vinegar solution over the cucumber mixture and toss well to combine. Ensure that all cucumber slices are coated with the pickling solution.

6. Chill and Serve:
- Let the salad sit at room temperature for about 10 minutes to let the flavors meld.
- Transfer the salad to a serving plate or shallow bowl, ensuring some liquid stays to keep the salad moist.
- Serve immediately for a refreshing and tangy lunch experience.

Total Time

PT15M
15 minutes

Type of Dish

Lunch

Keywords

Cucumber Salad, Coriander, Dill, Pickle, Quick Lunch, Easy Salad, Fresh Ingredients, Cold Salad, Vegan Dish, Summer Meal

Recipe Yield

Serves 4 adults

Calories

Total Calories: 120

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