Hope Cohen’s Cucumber Salad

by Rachael Ray Show Staff 9:00 AM, July 7, 2016

Aired July 7, 2016

Serves 4

From Fast, Fresh + Simple: 100 Delicious Recipes for Entertaining and Every Day

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4 large cucumbers, peeled, seeded and sliced
1/4 red onion, peeled, very thinly sliced, rinsed in cold water and drained
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh mint leaves
1 teaspoon sea salt
1/4 cup white wine vinegar
2 teaspoons sugar
1 1/2 tablespoons vegetable oil


Combine all ingredients in a large bowl. Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best). Adjust the seasoning and serve well chilled.