Obviously this salad is terrific in the summer when cucumbers are abundant. But theoretically, you can make it anytime. It is best served immediately.
The key to the salad is to salt the cucumbers and onions in order to drain the excess water out of the vegetables or the salad will be a wet, soggy mess!
Serves 2 to 3
1 lb. cucumber (that is one really big one or a few little ones, good to have a kitchen scale)
1/2 small red onion
2 teaspoons salt
2 teaspoons champagne vinegar
1/2 teaspoon vegan sugar (I like beet)
1 tablespoon fresh chopped dill
Peel, deseed and slice the cucumber. Thinly slice the onions into half moons. Place the cucumbers and onions into a tight mesh strainer over a bowl and sprinkle with salt. Toss around to evenly coat with salt. Let sit and drain for 20 minutes.
In the meantime, chop the dill.
In the bottom of your serving bowl, mix together the vinegar and sugar.
Press out any excess water and add cucumbers and onions to the bowl. Toss around. Add the chopped dill and mix well. Serve immediately and enjoy!