Cucumber salad is a quick and easy way to use all of those cucumbers that are in your garden or share bag.
It came to my mind as I noticed pleas for help on social media:
“Help! What do I do with all of these cucumbers?!”
Refrigerator pickles are another great way to use cucumbers (recipe here).
Another recipe I must say that I’ve been enjoying is the craft cocktail, Cucumber-Lime Cooler (recipe here).
The recipe calls for pear-infused vodka, but since I had citrus flavored at home, I used it with great results!
Some people don’t care for pickles, or cocktails, though.
This cucumber salad has a fresh taste and nice crunch. It’s a got enough spice to make it interesting, but kids still like it (though they might skip the onions!).
Vegan, gluten-free, raw food
- 4 cucumbers, small
- 1/2 red or sweet onion
- 2 tsp dill
- 1 tsp lemon pepper
- 1/2 tsp sea salt
- 2 tbsp packed brown sugar
- 1/2 cup apple cider vinegar
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Peel (if thicker skin), and slice cucumbers.
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Thinly slice the onion and add to bowl.
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Add lemon pepper, salt, and dill to bowl of vegetables. Toss to coat.
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In a separate small bowl, whisk together vinegar and brown sugar. When sugar has dissolved, pour the mixture over the cucumbers.
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Refrigerate for several hours before serving.
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