Cucumber-Onion Salad

Step 1

Cut 1 medium English cucumber crosswise into 1/8-inch-thick rounds. Place in a large bowl and sprinkle with 1 teaspoon kosher salt. Toss together with your hands or a spatula so that the slices are evenly coated with salt. Let sit for at least 5 minutes. Meanwhile, prepare the remaining ingredients and the dressing.

Step 2

Thinly slice 1/4 medium red onion. Finely chop the fronds and tender stems of 10 fresh dill sprigs until you have 1/4 cup.

Step 3

Finely grate the zest of 1 medium lime into a small bowl or liquid measuring cup. Juice the lime until you have 2 tablespoons and add to the bowl. If the lime doesn’t yield enough juice, add enough rice vinegar to make 2 tablespoons total. Add 3 tablespoons rice wine vinegar, 1 tablespoon extra-virgin olive oil, 2 teaspoons fish sauce, and 1 teaspoon granulated sugar. Stir until the sugar is dissolved.

Step 4

Add the onion, dill, and dressing to the bowl of cucumber slices. Toss until evenly combined. Serve immediately or let marinate for up to 4 hours. Garnish with more chopped fresh dill before serving.