Refreshing and cool cucumber salad with fresh dill and a mix of sweet and sour seasoning. Summer is officially here!
Prep Time10 minutesmins
Cook Time0 minutesmins
Course: Salad
Cuisine: Asian
Keyword: no-cook recipes, Summer recipes
Servings: 2
Calories: 21kcal
Ingredients
1cucumbermedium-sized
1-2tbspfresh dillfinely chopped
1tbspwhite vinegar
1tspsalt
1tspcastor sugar
Instructions
Peel and cut the cucumber into thin slices. Transfer to a bowl.
In a small glass, combine sugar, salt and vinegar and pour over the cucumbers. Turn to mix.
Add the chopped dill, toss again and transfer to the serving dish.
Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together beautifully.
Notes
The cucumber salad can be kept in the refrigerator for up to 4 hours. Simply cover and keep. It will become a bit watery after that long, just transfer it to the serving dish with tongs or a slotted spoon to remove excess water.