Photo: Anna Pelzer
cucumber and poppy seed salad
9 ingredients
Serves 6
openrecipes
cucumber and poppy seed salad from Ottolenghi
Estimated Nutrition (whole recipe, rough)
75
Calories
1g
Protein
0g
Fat
18g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g fresh cucumber (about 2-3 long green cucumbers, choose slim ones with small seeds)
- 1 mild red chilli pepper, deseeded and thinly sliced
- 3 Tbsp chopped fresh coriander/cilantro leaves
- 4 Tbsp white wine vinegar or rice vinegar (I used Prosecco vinegar)
- 5 Tbsp rapeseed or sunflower oil
- 2 Tbsp poppy seeds
- 2 Tbsp caster sugar
- sea salt
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes