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Cucumber, chilli and dill salad recipe

Cucumber, chilli and dill salad recipe

6 ratings

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

  • Serves 4
  • 10mins to prepare plus 15mins to stand
  • 80 calories / serving
  • Healthy
  • Dairy-free


  • 1 cucumber
  • 1 tbsp white wine vinegar
  • 70g caster sugar
  • 2tbsp dill
  • 1 small red chilli, halved, deseeded and thinly sliced

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    20g 22%
  • Salt

    trace 0%

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


  1. 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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