Cucumber-coriander juice

A beautiful vegetable juice that can be further processed in many ways, e.g. as a basis for a dressing or vinaigrette.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Makes 1l.

Cucumber-coriander juice

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coriander seed, cracked



ginger, finely sliced



sushi vinegar

 As needed:


xanthan gum

 As needed:



Preparation method

  • Run the cucumber through the juice centrifuge and add the ginger and coriander.
  • Steep for 24 hours and then strain.
  • Season with sushi vinegar and salt to taste and, if necessary, bind lightly with xanthan gum (2g/litre of juice).

Serving suggestions

  • As a basis for a vinaigrette or dressing.
  • Serve separately with a starter as a drink to enhance the flavour of the dish.
  • As juice in an entremets course with langoustines, radish and fennel preparations.

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