Cucumber Salad


Serves 4-6.

2 large cucumbers – washed, peeled and thinly sliced

¼ cup onion – preferably sweet Vidalia or red onion, very thinly sliced into half-moons

¼ cup plus 1 Tbsp. seasoned rice vinegar

½ tsp. dried dill weed or 1 tsp. fresh dill

ground black pepper to taste

1.         In a medium mixing bowl, add sliced cucumbers, onion, vinegar, dill and black pepper.

2.         Stir well to mix.  Refrigerate for at least 15 minutes before serving to allow flavors to blend.

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