Vegetarian Apple-Cinnamon Cucumber Relish
Crisp cucumber and tart Granny Smith apple might sound like an unexpected pairing, but one bite of this bright, lightly spiced relish and it just makes sense. A quick dressing of apple cider vinegar, honey, fresh ginger, and Ceylon cinnamon pulls everything together into something that tastes far more complex than the short ingredient list suggests. The 20-minute rest is the secret — it gives the cucumber and apple just enough time to soften and soak up all that sweet, tangy warmth without losing their satisfying crunch. Fresh mint stirred in at the end adds a cool, herby lift that makes the whole thing feel a little fancy with almost zero effort. This is the kind of no-cook side dish that works alongside grilled cheese, grain bowls, tacos, or honestly just eaten straight from the bowl. Everything in it is naturally plant-based, so there's no label-reading or substitution stress — just wholesome, fridge-friendly ingredients doing exactly what they're supposed to do.
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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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