ZINGY CUCUMBER DILL SALAD

By Ana Larramendi

Serves 3-4
A classic sweet/sour cucumber salad with a twist
 
Ingredients:
Dressing: 
1 C. white vinegar
¼ C. water
½ C. Agave syrup or Honey
1 teas. Salt
1 teas. Minced fresh ginger
 
Salad:
4 cucumbers, split and sliced
1 small red onion thinly sliced
1 Jalapeno, seeded and thinly sliced
1 TB. Fresh chopped dill leaves
 
Instructions:
Put the sliced cucumbers, jalapeno and red onion in a bowl.
Combine all the dressing ingredients together in a saucepan and bring to a boil, then pour over the prepared cucumber and onion, stir to combine. Cover and refrigerate at least a half hour before adding the dill. Keeps one week in the refrigerator.
 
Notes: 
If you want this spicier, add another jalapeno.
Make this a Thai salad by adding 1 C. Julienned carrots to the cucumbers and finishing with chopped cilantro instead of dill.