Dill and Cucumber Salad

I saw this in "Clean Eating" and it reminded me of banchan that we sometimes get from the Korean grocery store. The only thing I would change is the honey, I like sugar instead even if it's not as healthy. I also made these without dill simply because I didn't happen to have any.

I picked up these nice Persian cucumbers from the farmers market but you can use any kind of cucumbers. It's nice and light and I'm serving it again tonight with pizza.

Ingredients:
1/4 c. white wine vinegar
1 tsp raw honey/sugar
1 tsp safflower oil (I used olive oil)
1 (or 2 or 3) cloves of garlic
1/4 tsp sea salt
1/3 c. fresh dill, roughly chopped (optional imo)
5 or 6 Persian or 3 field-grown cucumbers, sliced to 1/8 inch think.




1. Whisk vinegar, oil, honey/sugar, salt, and garlic in a large bowl. Add dill (optional). Add cucumbers and toss several times to coat.

2. Layer the cucumbers in a dish that you can seal in the refrigerator. Pour any juices left in the bottom of the bowl over the top. Refrigerate for at least an hour. Can be made 3 days ahead of time.