1 medium shallot or ½ red onion, sliced very thin
1/4 cup white wine vinegar
1 English cucumber, peeled
Salt, to taste
⅓ cup chopped fresh dill
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.