Cucumber-Cabbage Salad with Lemon-Dill Vinaigrette
Makes 6-8 servings.
2 Red Dog cucumbers
1 small (about 1 lb) Red Dog red cabbage
1/2 bunch chives, chopped
⅓ cup olive oil
¼ cup red wine vinegar
3 Tbsp lemon juice
½ cup chopped Red Dog dill
1 ½ tsp sugar
Halve the cucumbers lengthwise and thinly slice. Core and very thinly slice the cabbage. To a large bowl, add cucumbers, cabbage, and chives.
In a small bowl, whisk together the oil, vinegar, lemon juice, dill, and sugar. Season with salt and pepper to taste.
Add dressing to vegetables and toss to combine. Cover and refrigerate at least 4 hours or up to overnight.