1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
2 to 3 tablespoons seasoned rice vinegar
Salt and pepper to taste


1.Make the salad: Combine all ingredients in a bowl and toss to coat.
2.Serve the salad: You can serve this immediately, or make ahead (up to a couple of hours) and chill.

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