Rice Free Apple-Cinnamon Cucumber Relish
Crisp cucumber and tart Granny Smith apple might sound like an unexpected pairing, but the combination is genuinely refreshing — bright, a little sweet, and just complex enough to keep you going back for another forkful. A quick dressing of apple cider vinegar, honey, fresh ginger, and Ceylon cinnamon pulls everything together with warm spice and gentle tang, no cooking required. After a short rest at room temperature, the slices soften just enough to soak up all that flavor while still holding their satisfying crunch. A scatter of fresh mint at the end lifts the whole thing and makes it feel a little fancy with almost zero effort. This kind of relish is naturally free of grains and starches, so it works beautifully as a side or topping without any substitutions or workarounds — the recipe just is what it is. Serve it alongside grilled proteins, spoon it over tacos, or eat it straight from the bowl; it holds up in the fridge for a day, though it rarely lasts that long.
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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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