Peel and deseed the cucumber, then cut into matchsticks and place in a colander, sprinkle with the salt and leave to stand for 5 minutes. Rinse, drain and pat dry, then place in a large, non-metallic bowl.
Cut the carrots, radish and red pepper into matchsticks. Add to the cucumber with the almonds and spices, then stir in the lemon juice, vinegar, sugar and orange blossom water. Cover and chill for 15–20 minutes. Just before serving, toss in the coriander.
(The pickles can also be stored in a sterilized jar, sealed with a vinegar-proof lid, in the refrigerator for 3–4 weeks.)