Red Meat Allergy Friendly Apple-Cinnamon Cucumber Relish
Crisp cucumber and tart Granny Smith apple might sound like an unexpected pairing, but once they're tossed in a bright dressing of apple cider vinegar, honey, and fresh ginger, the combination makes complete sense. The ground Ceylon cinnamon adds a warm, almost floral note that ties everything together without overpowering the fresh produce. This kind of relish is naturally free from any meat-based ingredients, so there's zero guesswork about hidden proteins or cross-contact from animal products — just clean, plant-based flavors from start to finish. A short rest at room temperature is all it takes for the cucumber and apple to soften slightly and soak up every bit of that tangy-sweet dressing. Finish it with a scatter of fresh mint if you have it on hand, and you've got a condiment that's as pretty as it is refreshing. It works beautifully alongside grilled fish, tucked into a wrap, or served as a light side on its own.
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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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