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Cucumber Salad
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Course
dairy free, gfcf, gluten free, Salad, vegan, vegetables, vegetarian
Servings
6
to 8
Author
Angela Litzinger at test.angelaskitchen.com
Ingredients
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
Instructions
Combine all ingredients, tossing well to combine. Serve immediately, or cover and chill if making ahead.