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Cucumber Salad

Angela Litzinger at test.angelaskitchen.com
Course dairy free, gfcf, gluten free, Salad, vegan, vegetables, vegetarian
Servings 6 to 8


  • 5 to6 large cucumbers peeled if needed, quartered if larger cucumbers, and sliced
  • 1/4 cup finely minced chopped fresh dill basil, Thai basil or mint
  • 1/4 to 1/3 cup seasoned rice vinegar
  • 1-2 tablespoons sugar to taste, optional
  • Salt and pepper to taste


  • Combine all ingredients, tossing well to combine. Serve immediately, or cover and chill if making ahead.