Cooking in my kitchen should feel like a delicate waltz…but most days it feels more like a mosh pit. Somewhere between slicing the cucumbers and the chopping the onion, I refereed between my 5-year old, who was hitting my 10-month old over the head with a couch cushion, and my three-year-old, who made it no secret that he would eat rolls with his dinner, but NOT biscuits.
After the time-outs had been issued, a screaming baby pacified, and the table set, I was finally able to sit down to enjoy, quite possibly, one of my 3 favorite side dishes of all time.
There’s something so refreshing about the cool, crisp, crunch of cucumber and onion slices; drenched in the creamy consistency of Duke’s Mayonnaise, tangy bite of rice wine vinegar, complimented by the unmistakable aroma of dill. Perfect with a warm, hearty dish in the middle of winter, or a standalone treat on a hot summer day, this cucumber and onion recipe will become an instant favorite in any house.
If you have a knife, a bowl, and 5 minutes, you can master this delicious side – and it’s ok if everyone around thinks it took hours.
3 tbsp Rice Wine Vinegar (or apple cider, and even in a pinch you can use pickle juice)