Hot days call for cooling foods that are a snap to prepare. This refreshing salad completes a light meal on a warm evening. Goes with Classic Grilled Salmon or Schnitzel.
Yield 4 servings
Ingredients
1/4 cup rice vinegar
2 teaspoons sugar (preferably palm sugar)
1 teaspoon dried dill weed
2 cups thinly sliced cucumbers (Persian or English preferred)
1/4 cup minced red onion (optional)
1
In a glass bowl, dissolve sugar in vinegar. Add remaining ingredients and toss.
2
Refrigerate for 30 to 90 minutes. Toss again. Adjust seasoning if necessary.
