By Janet Crow
This is a recipe that I created a few years ago when I was undergoing chemotherapy. I did a lot of research on foods that I should eat in order to maintain the blood cell count levels needed for the chemo. Cucumbers and apples were on that list so I came up with a way to put them together in this recipe. While I did eat a lot of salads, this one is more on the refreshing side and with just a hint of sweetness, it is almost like a dessert.
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Cucumber Apple Salad
1/8 C. rice wine vinegar
1 T. sugar
1/4 tsp. salt
1/4 tsp. dill weed
pinch of red pepper flakes
1 med. apple (it does not matter what kind)
1/2 English cucumber (they are about a foot long, so I just cut it in half)
Cut the apple and cucumber into matchstick size bites and place in a bowl. Whisk together the vinegar, sugar, salt, dill and red pepper flakes. Pour over the apples and cucumbers and toss to coat well. Cover and place in the fridge for 2 hours before serving.