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Title: Cucumber Salad
Categories: Five, Squash, Vegetables, Herbs
Yield: 4 servings
1 lb Cucumbers
Salt
3 tb Vinegar
1 1/2 ts Honey or granulated sugar
1/2 sm Red onion; thin sliced,
- rinsed under cold water
2 tb Chopped dill
Black pepper
Peel the cucumbers in alternating strips and trim ends.
If desired, halve lengthwise and scoop out the seeds.
Thinly slice, then transfer to a colander set in the
sink. Toss with 1 teaspoon kosher salt or 1/2 teaspoon
fine sea salt and set aside to drain at least 5 minutes
or up to 30.
In a medium bowl, stir together the vinegar and honey
until the honey is dissolved. Shake the cucumbers in the
colander to get rid of any moisture, then transfer the
cucumbers, red onion and dill to the bowl. Stir to
combine, then season to taste with salt and pepper.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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