Cucumber Salad

Name: Cucumber Salad
Yield: Makes: 4 servings
Ingredients: ¼ cup fresh herb leaves, such as dill or mint (optional); 4 small cucumbers, preferably Kirbys; ¼ cup rice or tarragon vinegar; 2 tablespoons vegetable oil; Salt and freshly ground black pepper; 1 teaspoon sugar

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

In our house, this is a standard Monday-to-Friday salad that I love to make in double or in triple batches because its flavor improves with standing. It goes well with anything you serve, and there’s practically no work involved.

Ingredients

1 teaspoon sugar
¼ cup rice or tarragon vinegar
2

Gluten-free
Vegan

Method

Mix the sugar, vinegar, and oil in a serving bowl. Mince the herb if using and add it to the bowl.
Peel and thinly slice the cucumbers and add them to the bowl. Season to taste with salt and pepper and thoroughly mix the ingredients together.