Grammy's Cucumber Salad
Updated: Sep 12, 2022
INGREDIENTS
3 Persian cucumbers sliced thin rounds
One small onion thin half-moon (preferably red)
1/2 tsp. sea salt
1 - 2 Tbsp. rice vinegar
1 Tbsp. maple or rice syrup
PREPARATION
Mix well most of the salt with the cucumbers, set aside. Mix the rest of the salt with the onions separately. Allow the cucumbers to sweat for about an hour. Squeeze out the excess liquid from both the vegetables, put them both in another bowl together, add the vinegar and syrup, toss together lightly.
Variations: add toasted sesame seeds, tahini, mirin. Keep best for 2 days. Refrigerate.