English Cucumber Salad with Fresh Dill

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English cucumbers, thanks to the hothouse method of farming, are in abundance year- around. Cucumber salad is another good basic salad to have in your repetoire. It is always lovely with salmon, our most popular Northwest fish choice. I use sweetened rice wine vinegar and it reminds me of Japanese sunomono, thinly sliced cucumbers marinated in vinaigrette. I prefer the cucumbers to retain some of their crispness so I dress them just before serving. Leaving the cucumbers to marinate in the vinaigrette makes them more limp and pickled. Either way, the addition of lots of FRESH dill creates a very refreshing, easy to make salad.

Kosher Status:	Parve
Number of servings:	6 - 8
Main Ingredient(s):	English Cucumbers
Preparation Time:	00:20
Cooking Time:	00:00
Skill Level:	1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:

Ingredients:

2 English cucumbers
1 small red onion
1/3 cup fresh dill

Dressing:

1/3 cup canola oil
1/3 cup sweetened rice wine vinegar*
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar

*For Passover, use kosher for Passover white vinegar and increase the sugar to 2 tablespoons

Steps:

Using a mandolin (find an inexpensive one in my kitchen essentials list), thinly slice the cucumbers. Or, you can use a knife and make even, thin slices. I like to cut my cucumbers on a slight diagonal as it just looks more elegant.

Peel and thinly slice the onions in 1/2 moon rings. Combine with the cucumbers.

To make the dressing, combine all ingredients and shake or whisk. Pour over cucumber and onions. Toss gently to cover.

Carefully wash the dill checking for bugs. Spin or pat dry, remove dill from the stems and chop. Sprinkle over the salad and toss gently again. Serve or chill to serve later. This salad keeps up to 2 days in the refrigerator.

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About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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