Two Cucumber Salads

Serves: 4

Time: 30 Minutes + 20 Minutes

  1. For the cucumber and tarragon salad, cut the onion into strips, mix with the vinegar. Leave to marinate for 15 minutes. Peel the cucumbers, cut in half lengthways and deseed. Cut into approx.10 cm long pieces and cut these into thin strips. Mix with salt, leave to marinate for 15 minutes. Rinse with cold water in a sieve, and leave to drain. Whisk the Plantaforce cube* with water, Herbamare, pepper and oil. Mix in the onion and vinegar. Slice the radishes and add along with the cucumber. Add the tarragon just before serving.
  2. For the steamed salad, peel the cucumbers, halve lengthways, deseed if desired and cut into 1 cm cubes. Slowly steam with dill seeds in oil over a moderate heat for 10 to 15 minutes, stirring constantly until transparent. Leave to cool. Mix with the Molkosan & Mustard Dressing.



Dill seeds are available in health food shops or at the delicatessen. In contrast to (fresh) dill tips, the seeds taste slightly like caraway and are good for digestion. Like caraway, aniseed, coriander and fennel seeds, with which you can also experiment, dill seeds have a warming and stimulating effect on the stomach and intestines. The seeds can be crushed in a mortar before use to help develop their effectiveness.


Reproduced with kind permission from the AuthorsSchindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.


  • 1 red onion
  • 2 tbsp sherry vinegar
  • 2 organic cucumbers, each 250 g
  • 1 tsp sea salt
  • ¼ vegetable bouillon cube
  • 2 tbsp hot water
  • Herbamare® Original
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 4 radishes
  • 2 handfuls of tarragon leaves



  • 2 organic cucumbers, each 250 g
  • 1 tsp dill seeds
  • 1 tbsp olive oil for steaming
  • 4 portions of Molkosan & Mustard Dressing (Recipe in link)

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