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Raspberry and Cucumber Salad   Veg  CD  HD  30mins

 

Serves 4   Cold  Vegetarian  Vegan  Vegetables  Fruit  Herbs  Hors d'oeuvre  Starter  Appetizer   Gluten Wheat Dairy Free  Eggless  

 

Ingredients

1  Cucumbers 

Salt

90ml/3fl.oz. Raspberry Vinegar  (check ingredients)

Salt & freshly ground pepper 

2 sprigs fresh Dill, to garnish 

24 Fresh Raspberries to garnish

Freshly Ground Pepper

 

Instructions

 

1. Peel the cucumber and cut into very thin, lengthwise slices using a mandolin or potato peeler. 

 

2. Place in a colander and season with salt. Cover and leave in the sink for 10 minutes. Pat dry on kitchen paper.

 

3. Place the cucumber ribbons in a large mixing bowl,  add the raspberry vinegar and toss well. 

 

4. To serve - arrange the cucumber ribbons on a flat serving platter, scatter the  raspberries over the top, season  with fresh pepper and garnish with the dill sprigs.

 

 

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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