• First, whisk the olive oil, apple cider vinegar, salt, and sugar together in a large salad bowl until the sugar is completely dissolved.

  3 T olive oil, ¼ cup apple cider vinegar, 1 tsp salt, and 2 T sugar
• Next, add the sliced red onion and poppy seeds. Peel and finely mince a 2-inch piece of fresh ginger, then add it to the bowl.

  1 small red onion, 1 T poppy seeds, and 2 inch ginger
• Finally, cut the cucumber and zucchini into thin strips and add to the bowl. Toss to coat with the dressing. 

  1 large English cucumber and 1 medium zucchini
• Tear the mint leaves into bite size pieces and stir them in right before serving. 

  ½ cup mint leaves

Storage

• The salad is best the day you make it. Over time, the vegetables become softer as they release their juices, and the mint leaves oxidize. It still tastes delicious, but it won't have the same stunning presentation.

  Place leftovers in an airtight container and refrigerate for up to 2 days. This salad is not suitable for freezing.