It seems like everyone has their own special recipe for cucumber salad, and after a summer of cookouts and barbeques, all those mayo-based salads can start to feel a bit redundant and heavy. That’s where this dish shines: the combination of rice wine vinegar and fresh fill gives it a very refreshing quality that makes for a perfect summer side that goes with practically anything.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.
2 large cucumbers
½ red onion
½ cup rice wine vinegar
2 tablespoons fresh dill, minced
1 teaspoon salt
1. Slice cucumbers and onion as thin as possible, either with mandolin or by hand.
2. Place in a medium bowl and add dill and vinegar.
3. Mix well and cover.
4. Refrigerate for at least 20 minutes before serving.
NOTE: Would make a great side to grilled chicken or pork.