Pickling the onion helps tame its bite. Finely chop the salad for a fresh, flavorful condiment.
- 2 Tbsp rice vinegar
- 1 Tbsp Dijon Mustard
- 1 tsp sugar
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1/2 small uncooked red onion(s), thinly sliced
- 2 medium English cucumber(s), cut lengthwise, thinly sliced on diagonal
- 1 small orange bell pepper, or yellow pepper, very thinly sliced
- 2 Tbsp dill, chopped
In a large bowl, whisk together vinegar, mustard, sugar, salt and pepper; stir in onion. Let stand until onion turns bright red and softens slightly, 15 minutes (or refrigerate overnight).
Add cucumber, bell pepper and dill to pickled onion; toss to coat.
Serving size: 3/4 c
- Not a fan of pungent raw onion? It’s easy to mellow the flavor. Soak the slices in a small bowl of cold water 15 minutes; drain then proceed with the recipe. This salad is also tasty with Armenian, Kirby, or Persian cucumbers (you’ll need about 1 1/2 pounds).