Weekend Cooking: Asian Cucumber and Red Onion Salad

This salad is one of those staples in our house. Sometimes I like to make some to enjoy as a snack but it's terrific to take to potlucks and BBQs. With the coolness of the cucumber and the tartness of the rice vinegar it helps break up the heavier foods. Plus since it has no mayo, it doesn't have to be refrigerated.

Asian Cucumber and Red Onion Salad

3 cucumbers
1/2 red onion
2/3 cup rice vinegar
2/3 cup simple syrup

Slice cucumbers and red onion into thin slices. I recommend using a mandoline to get them thin enough. Just watch your fingers. I don't think fingers would improve this salad.
Pour the rice vinegar and simple syrup over the cucumbers and red onion. Stir to combine. You might want it a little sweeter or a little more vinegar-y. Feel free to play with the liquid to get it right for you. I like to start off equal and add tbs of either until it's right for me.
Let salad sit for at least an hour before serving. The longer it sits the better the flavor will be.


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