Cucumber Salad With Onion and Dill

Name: Cucumber Salad With Onion and Dill
Yield: Serves 4
Ingredients: ⅛ cup rice vinegar; 1 tablespoon whole-grain Dijon mustard; 1 tablespoon honey; Sea salt and freshly ground black pepper; ½ red onion, thinly sliced; 1 English cucumber, cut into lengthwise slices with a vegetable peeler; 1 tablespoon chopped dill

Alison AttenboroughServes 4Source

salad cucumber dill side dinner lunch nut free vegan vegetarian dairy free gluten free make ahead pickle & preserve epicurious

Ingredients

⅛ cup rice vinegar

1 tablespoon whole-grain Dijon mustard

1 tablespoon honey

Sea salt and freshly ground black pepper

½ red onion, thinly sliced

1 English cucumber, cut into lengthwise slices with a vegetable peeler

1 tablespoon chopped dill

Method

Add vinegar, Dijon mustard, honey, salt, and pepper to a jar with a lid and shake well to mix. Add onion; let pickle for 30 minutes. Do Ahead: Onions can be pickled up to 24 hours in advance. Refrigerate if not using right away.

Stir together cucumber and dill in a bowl; drain excess water. Toss salad with dressing and onions just before serving.