Cucumber salad elevated: The refreshing twist of coriander seeds

The cucumber, a plant from the gourd family, originates from Asia, where wild varieties still grow at the foothills of the Himalayas. It was cultivated by the inhabitants of India as far back as three thousand years before our era and gradually became popular in Egypt, Greece, and the Apennine Peninsula. In the Roman Empire, it was valued for its refreshing qualities and was eagerly consumed as a snack, particularly on hot days.

Cucumber did not lose popularity in the following centuries either. This is evidenced by Christopher Columbus taking the plant's seedlings on his ships. He planted them in Haiti, and shortly afterward, the juicy vegetable was already being eaten in both Americas.

Fresh cucumber salads still have a large following. This vegetable can be used to prepare delicious, refreshing dishes enhanced by various sauces, with the addition of onion, bell pepper, avocado, or ginger.

It's worth "boosting" cucumbers with coriander seeds in each case. They complement them perfectly and give the salads a pleasant, slightly citrusy flavour.

Cucumber salads are not only tasty but also healthy. The juicy vegetable is 95 percent water, low-calorie, and quenches thirst well while also providing valuable nutrients, such as phenolic compounds. The most notable are flavonoids (which positively affect the circulatory system by strengthening blood vessels and lowering blood pressure) and lignans—phytoestrogens with anti-cancer properties that reduce levels of "bad" LDL cholesterol and alleviate menopausal symptoms.

Cucumbers are rich in vitamin C and B vitamins as well as minerals: calcium, iron, magnesium, and potassium. They also have alkalizing properties, effectively neutralizing excess acids in the body (remember, long-term acidity results in many ailments: weakened immunity, headaches, constant fatigue, and drowsiness).

It's worth enriching cucumber salads with coriander seeds, which not only have a delightful spicy-nutty-orange flavour and aroma but are also a treasure trove of essential oils, especially linalool (which has anti-inflammatory, calming, anxiolytic, and relaxing properties, antispasmodic action on the smooth muscles of the gastrointestinal tract, and thus stimulates appetite, improves intestinal peristalsis, and helps with stomach pains, bloating, or diarrhea).

Coriander seeds are rich in vitamin C and other antioxidants, which strengthen immunity and neutralize the harmful activity of free radicals, accelerating the aging process and the development of many serious diseases, including cancer.

The compounds in the seeds can help lower levels of bad LDL cholesterol, which allows the regulation of lipid digestion and protection against cardiovascular diseases. Coriander seed ingredients also support insulin secretion, helping to maintain glucose levels at an appropriate level.

Preparing cucumber salads is very simple. Wash and peel 500 grams (about 1.1 pounds) of fresh cucumbers (though in some recipes, the skin is left on). Slice them into thin slices or half-slices, sprinkle with salt, mix, and set aside for 15 minutes. After this time, drain the created juice. This procedure is worth using in every dish with fresh cucumbers.

Next, pour 200 millilitres (roughly 1 cup) of 18-percent sour cream (without unnecessary additives like thickeners and stabilizers) into a bowl. Add a bit of sugar, salt, pepper, lemon juice, or apple cider vinegar (a teaspoon), and finely chopped dill (a few sprigs), then mix everything well. Pour the sauce over the cucumbers and sprinkle with coriander seeds. Chill in the refrigerator.

In addition to coriander, you can also add thinly sliced peppers (e.g., jalapeño), white or red onion, garlic, avocado, or chives to the cut, salted, and drained cucumbers. Mix the salad with a sauce based on rice vinegar and agave syrup or soy sauce, sesame oil, and rice vinegar (all ingredients in similar proportions). Serve sprinkled with sesame seeds or finely chopped peanuts.