This is a delicious and zesty recipe adapted from The New York Times Cookbook . This salad can be served with almost any dish, but really goes well with Thai food.
Combine:
1 pound sliced cucumbers (approx 4 cukes)
1/3 cup rice vinegar
2 tablespoons honey
3/4 cup water
1 tablespoon dill weed
1/2-1 teaspoon red pepper flakes
garlic salt to taste
optional: red pepper, onion, garlic
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