Thanks to its mild flavor, cucumber plays well with others — even pungent flavors. Salt, vinegar, hot peppers, and spices like dill and caraway likely first come to mind thanks to its popularity as a pickled vegetable, but it takes to sweeter ingredients with aplomb as well.
Cinnamon, citrus juice, and orange flower water seem like odd bedfellows for the crisp cuke, but if you add a generous dose of salt and let them mingle briefly, the resulting salad is exceptionally cool, refreshing, and a perfect pairing for any manner of spiced meat. Or, if you're like me, the dish is a satisfying snack in its own right; I devoured the entire bowl of salad in one sitting, bite after addictive, sweet, salty, floral bite.
Get the fast and easy recipe.
Orange flower water can be found in the international aisle, at some liquor stores, or online
2 cucumbers, peeled and diced or grated
Kosher salt, to taste
The juice of 1 orange
The juice of 1/2 lemon
4 teaspoons orange flower water
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
- Place the diced cucumber in a colander, sprinkle generously with salt, and leave to drain for at least 10 minutes.
- If using shredded cucumber, gently wring out the excess moisture with your hands; omit this step if using chopped.
- Whisk together the orange and lemon juices, orange flower water, sugar, and half the cinnamon in a medium mixing bowl.
- Add the cucumber to the dressing, and toss to coat.
- Sprinkle with the rest of the cinnamon and chill before serving.
- Salads, Vegetables
- Serves 2