Cucumber salad

Ingredients

• 4 cups thinly sliced cucumber
• 1/3 cup rice vinegar
• 2 tbsp finely chopped shallot
• 3 tbsp olive oil
• 3 tbsp honey
• 1/4 tsp salt

Instructions

1. 1. Thinly slice the cucumbers and finely chop the shallot.
   2. In a small bowl or jar, whisk together the rice vinegar, olive oil, honey, and salt until well combined.
   3. Place the cucumbers and shallot in a large mixing bowl.
   4. Pour the dressing over the cucumber mixture and toss until evenly coated.
   5. Refrigerate for at least 15–30 minutes before serving to allow the flavors to meld. Toss again just before serving.
   6. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.