by: Kate McMillan
Prep Time
10 minutes
Yield
4 servings
Prep Time
10 minutes
Yield
4 servings
summary
A simple cooling salad in your back pocket makes this a favorite secret weapon to accompany summertime grilling dishes. This light and refreshing salad pairs perfectly with any grilled main dish, especially spicy ones. A benefit of using English cucumbers is that they don’t need to be peeled or seeded, making them ideal for salads. You want to give this dish a little time to sit so the cucumbers and onion can marinate in the vinegary dressing.
ingredients
- 3 tablespoons rice wine vinegar
- 2 teaspoons sugar
- ¼ teaspoon Kosher salt
- 1 English cucumber
- ½ small red onion
- ¼ cup cilantro, roughly chopped
directions
- In a large mixing bowl, whisk together the rice wine vinegar, sugar and salt until salt and sugar are dissolved. Thinly slice the cucumber and red onion, and add to a mixing bowl. Stir to combine. Let it sit at room temperature for 20 minutes, stirring once or twice. Add cilantro just before serving.
notes
Substitute Persian cucumbers because they are perfectly bite-sized.
Toss with dill, parsley and tarragon at the end.
A mandoline makes consistent-sized slices, but a chef’s knife also works well.
Add sliced ripe peaches or nectarines.
Add a tablespoon of sliced jalapeno for some heat.
