Mushroom Free Apple-Cinnamon Cucumber Relish
Crisp cucumber and tart Granny Smith apple might sound like an unexpected pairing, but together they create something genuinely refreshing — bright, lightly sweet, and just a little spicy from the fresh ginger. A quick dressing of apple cider vinegar, honey, and ground Ceylon cinnamon ties everything together with a warmth that feels almost autumnal despite how light the dish actually is. The whole thing comes together in one bowl with zero cooking required, just a short rest at room temperature to let the flavors meld and the slices soften slightly. Fresh mint stirred in at the end adds a cool, herby lift that makes it feel a little more special. This relish is a natural fit alongside grilled proteins, tucked into sandwiches, or served as a palate-cleanser between heavier dishes. Every ingredient here is straightforward and whole, so there's no guesswork about what's in it — just clean, produce-forward flavor from start to finish.
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Learn more →Ingredients
4 servings
- 1 large english cucumber (about 12 oz), thinly sliced into rounds
- 1 medium granny smith apple, cored and thinly sliced
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 1 tbsp fresh mint leaves, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, grated ginger, ground Ceylon cinnamon, and sea salt until the honey is fully dissolved and the dressing is smooth.
- 2
Combine the sliced cucumber and apple in a large mixing bowl. Pour the dressing over the top and toss until every piece is evenly coated.
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