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Quick Cucumber and Red-Onion Pickled Salad

This salad is best when served very cold.

  • servings: 4
Photography: Amy Neusinger

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Ingredients

  • 1 large red onion, peeled and very thinly sliced
  • 2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 3 tablespoons rice-wine vinegar
  • 1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste

Directions

  1. Step 1

    Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.

  2. Step 2

    Just before serving, scatter dill over salad, and toss well.

Source
Martha Stewart Living, August 2001

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Reviews (1)

  • 31 Aug, 2008

    I LOVE CUCUMBERS TOMATOES AND MAYO SALAD AND THIS SOUNDS EVEN BETTER AS I LOVE ONIONS. BUT I WILL USE A WINE-VINEGAR THAT I HAVE ON HAND, OR APPLE CIDER VINEGAR.