1red onion,spiralized (or finely chopped), or equivalent of shallots
approx. 1/2cupcilantro,roughly chopped
Instructions
Bring the water, vinegar, sugar and salt to a boil and then remove from heat, stirring to dissolve the sugar. Set aside to cool completely.
After the dressing has cooled, toss all ingredients together and serve. It can be made ahead by a few hours and left to chill, covered, in the fridge. When I make this, I often keep adding more cucumber to the dressing (it will be quite liquid-y, it is really more of a pickle in some ways) as the days go by to have excellent leftover cucumber salad.