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