Peel and thinly slice the red onion. A mandoline, if you have one, works wonderfully in this recipe. I love this OXO handheld model - it's inexpensive and easy to use. Adjust the blade for really thin slices of onion. Please remember to use the guard and respect the blade when using a mandoline. Unfortunately, I learned that lesson the hard way!
Place the onion slices in a bowl of cold water and let sit for an hour. A KilKenney Kitchen tip: soaking raw onions softens the sharp flavor - perfect for salads.
Partially peel the cucumbers to leave some strips of green. If you are using regular, rather than English, cucumbers, you may want to peel it completely as they often have a waxy skin
Using a spoon, remove the seeds from the cucumber
Slice the cucumber into thin slices (thicker than the onion, but still bite size) using either the mandoline or a knife
Place the sliced cucumbers into a colander, add the salt and let drain for about an hour (or while the onions are soaking)
Meanwhile, grab the ingredients for the dressing - Marukan was kind enough to send me some vinegars to try - I used the Organic Rice Vinegar in this recipe and loved it. Their regular, unseasoned, rice vinegar is terrific in this salad too. Marukan Rice Vinegars are gluten free and I find they work well in many dishes .
Mix the rice vinegar, sugar and salt in a small jar, cover and shake until the sugar and salt have dissolved
Using a paper towel or clean kitchen towel, pat the cucumber slices dry
Drain the red onions. Add the cucumber and red onions to a bowl - it already looks pretty, doesn't it?
Mix in the dressing and add the dill to the salad. Taste and add more salt, vinegar or dill as needed. Place in the refrigerator for a few minutes, and up to a couple of hours, to let the salad cool and the flavors combine. Enjoy with your favorite spring meal!