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Cucumber, Chilli & Poppy Seed Salad

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 3-4 1x
  • Category: Sides


This unusual cucumber, chilli and poppy seed salad is the perfect side for a summer barbecue.


  • 3 Small Cucumbers
  • 1 Mild Red Chilli, very thinly sliced
  • 2 tbsp Fresh Coriander, roughly chopped
  • 40 ml White Wine Vinegar (I like Aspall’s)
  • 50 ml Sunflower Oil
  • 1 tbsp Poppy Seeds
  • Very Large Pinch Golden Caster Sugar
  • Sea Salt
  • Freshly Ground Black Pepper


  1. Slice the cucumbers down the middle, then slice into about 1/2 cm thick slices diagonally. 
  2. Add the cucumber, chilli, poppy seeds and coriander to a large bowl. In a smaller bowl whisk together the sugar, vinegar, oil, a good large pinch of sea salt (as ever, I always use Breton Fleur de Sel) and a good few grinds of black pepper to make a dressing.
  3. Pour over the cucumber and mix everything well until it is well coated. Serve at room temperature.