Sweet and Sour Dilled Cucumber Salad

  • Yield 4 servings

This dish makes a great appetizer served over greens or under tofu or tempeh.


4 cups (1/4-inch-thick) sliced cucumbers
1 small red onion, sliced very thin
1 tablespoon canola or olive oil
2 tablespoons sugar
4 tablespoons apple cider vinegar
2 tablespoons chopped fresh dill
-- Salt and fresh-ground black pepper, to taste


  1. Combine all ingredients in a nonreactive large mixing bowl and refrigerate 20 minutes before serving.



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