Sweet-and-Sour Cucumber Salad offers up a refreshing summer side--especially to dishes that tend to be on the spicy side.
Makes 8 to 10 servings
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 English cucumber, seeded and thinly sliced into half-moons
2 shallots, minced
2 tablespoons chopped fresh cilantro
Whisk together vinegar, sugar, Dijon mustard, salt, and pepper in a bowl. Add canola oil in a slow, steady stream, whisking constantly until well blended. Add cucumber, shallots, and cilantro. Toss to coat. Cover and chill 15 minutes.