|Red onion, sliced very thin||about 1/4 cup|
|rice wine vinegar||1/2 cup|
|sugar or honey||1 to 2 tablespoons|
|dill||2 to 3 tablespoons|
|sour cream-optional||1/4 cup|
|salt and pepper to taste|
Quick Cucumber Salad is beautiful, light and refreshing. It can be eaten right away and only gets better with a few days in the fridge. It’s a great way to showcase fresh cucumbers. My grandma would add a little sour cream to this salad to make a creamy dressing.
- Thinly slice the cucumbers and onions.
- In a bowl combine the vinegar,sugar, and dill. You can use dried or fresh dill here. If you’re using sour cream, you would add it at this point.
- Add the cucumbers and onions to the dressing mixture and toss together.
- You can serve this immediately, but I find that letting it sit over night really enhances the flavors. Add salt and pepper before serving. This will keep about 4 days in the refrigerator.
The Teacher's Table
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