A refreshing sweet and sour summer salad that is very easy to make. A lovely side dish to almost anything grilled with very few calories and no fat! You will need either a mandoline or a food processor that cuts paper thin slices.
2 European or hot house cucumbers (the extra long and thin kind)
2 teaspoons of coarse salt
¼ cup white wine vinegar
¼ cup chopped fresh dill
1½ tablespoons of sugar
Rinse the cucumbers and with a fork score the skin lengthwise so that there is a striping effect.
Slice them paper thin and place in a colander and sprinkle the salt all over. Let stand at room temperature and toss them every couple of minutes so the salt will work its draining effect on every slice.
In a medium bowl dissolve the sugar in the vinegar and add the chopped dill.
Rinse, drain and pat dry the cucumber slices and add them to the sauce. Refrigerate for at least 30 minutes and up to two hours.