Cucumber, chilli and dill salad recipe

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  • Serves 4
  • 10mins to prepare plus 15mins to stand
  • 80 calories / serving
  • Healthy
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cucumber dill salad (h)

This spicy salad is best served with cold fish or meat.

Slice the cucumber in half lengthways and then scoop out the seeds with a small teaspoon. Slice the flesh very thinly and put into a large mixing bowl. Combine the vinegar, sugar, salt, dill and chilli and pour over the cucumber. Mix thoroughly and leave to stand for 15 minutes. Works well served with cold salmon or chicken.

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  • Ingredients

  • 1 cucumber
  • 1tbsp white wine vinegar
  • 70g (2 1/2oz) caster sugar
  • 2tbsp dill
  • 1 small red chilli, halved, deseeded and thinly sliced
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  • Energy 340kj 80kcal 4%
  • Fat 0.1g 0%
  • Saturates 0g 0%
  • Sugars 19.8g 22%
  • Salt trace 0%

of the reference intake
Carbohydrate 19.9g Protein 0.8g Fibre 0.8g

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