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Cucumber Salad
- 2 cucumbers, peeled, seeded and cut crosswise into 1/4″ slices
- 1 Tbsp rice wine vinegar or distilled white vinegar
- 1/4 tsp sugar
- Cayenne pepper, to taste
- Salt and freshly ground black pepper, to taste
Whisk together vinegar, sugar, and a pinch of cayenne pepper. Season with salt and pepper. Add cucumbers and toss to coat. Chill until ready to serve.
Posted in: Appetizers, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Salads, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, salads, Spring, Summer, Vegan, Vegan Appetizers, Vegan Salads, Vegan Sides, Vegan Spring, Vegan Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Winter
