When the sun is high and you don’t have the energy to cook, try this cooling salad made up of the simplest ingredients. Serve it as a main dish, or as a side, this recipe makes 6 servings.
Ingredients
- 1 European cucumber, sliced thinly
- 1 small red onion–peeled, halved and sliced thinly
- 1 garlic clove, minced
- 4 sprigs fresh dill
- 1½ cups seasoned rice vinegar
Method
- Place the cucumber slices, onion slices, minced garlic, and dill in a medium bowl and toss to combine.
2. Pour the seasoned rice vinegar over the cucumber mixture. Ensure that the cucumber slices are completely submerged in the vinegar. If they keep popping up, place the second bowl on top of the cucumber mixture to weigh them down.
3. Refrigerate the cucumber mixture for at least 1 ½ hours, until the flavors have melded together, and the vinegar has penetrated the cucumber and onion slices. Serve as a main dish or as a side.
This salad, if kept covered and refrigerated, will keep for up to 1 ½ weeks. The longer it marinates, the more intense the flavor will be. Because of this, you can make this salad up to several days before you intend serving it.
