Published in August 2020 in ‘In The Loop Magazine.
My mom always made this cool and refreshing cucumber salad for our family during the Summer when we were growing up. It has been always a favorite of mine. This cucumber salad compliments many dishes, especially when we make something on the bbq. I’ve added a few optional ingredients to my moms already delicious and simple recipe. Enjoy!
Ingredients:
1-2 Regular, (peeled) or English Cucumbers, sliced to bite size
1 small red or sweet onion, thinly sliced
1/2 cup white Vinegar
Optional: 1/4 cup seasoned Rice Vinegar
1 Tablespoon Fresh Dill or dehydrated or dried Dill, Extra for garnishing
1/8 cup Olive Oil or Avocado Oil
Black ground pepper, to taste
Optional: Red Chili Flakes, to taste
Direction:
In a medium size bowl mix all above ingredients together.
Cover with plastic wrap and refrigerate, stirring on occasion. Marinade in vinegar dressing at least 1 hour. The longer it sits the better it tastes.
You can make this cucumber salad a day before. Good up to 3 days refrigerated. The cucumbers will break down and soften within each day. So if you want a crisp cucumber salad make it and eat the same day. Enjoy!
Variety: If you want a asian flavor take out the dill, add a drop of chili paste and 1 tablespoon Hoisin sauce, to taste, add green onions cutting in small pieces.
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