Swedish Cucumber Salad (vegan)
This cucumber salad recipe with red onions and dill is a classic part of any summertime picnic in Sweden. (Use evaporated cane juice for a strictly vegan version.)
1 large seedless cucumber, thinly sliced
1 small red onion, peeled and finely diced
1/4 cup (60 ml) finely chopped fresh dill
1/4 cup (60 ml) cider vinegar or white vinegar
1 tablespoon sugar or evaporated cane juice
salt and pepper to taste
Place the cucumbers, onions and dill in a large bowl. Toss together with the vinegar and sugar.
Cover and refrigerate for at least an hour before serving.
Serves: 6 to 8