1 medium cucumber, coarsely diced
1 small red onion, finely diced
1 medium tomato, coarsely diced
2 to 3 tablespoons apple cider vinegar, to taste
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1. In a bowl, combine cucumber, onion, and tomato; toss to combine.
2. Add apple cider vinegar, sugar, lemon juice, red pepper flakes, and salt; toss to coat.
3. Covered and refrigerate until very cold. The longer it sits, the better it gets. You can tone it down by reducing (or eliminating) the hot pepper -- or tone it up by adding more! Serve with crusty vegan bread or over cold rice.
This recipe modified from Thai Cucumber Salad, found in Still Life with Menu by Mollie Katzen.