How To Make Minted Cucumber Salad
Enjoy refreshing bites of crisp cucumber, tangy onions, and sweet mint all in one plate by whipping up this easy-to-follow cucumber salad recipe!
- 2English cucumbers,or hothouse
- ¼cupred onions,chopped
- ¼cupwhite wine vinegar
- 2tbspextra virgin olive oil
- 2tbspvegetable oil
- ¼tspfreshly ground black pepper
- ¼cupfresh mint,chopped
Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander.
Let drain in the sink for at least 30 minutes.
Soak the red onions in a small bowl of ice water for 10 minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint.
Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary.
Serve cold, and enjoy!
Make-Ahead Instructions: This salad can be made up to 12 hours ahead of time. Cover and refrigerate until ready to serve.
- Calories: 109.22kcal
- Fat: 9.31g
- Saturated Fat: 0.97g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.65g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 6.40g
- Fiber: 0.90g
- Sugar: 3.71g
- Protein: 0.86g
- Sodium: 306.33mg
- Calcium: 26.42mg
- Potassium: 176.24mg
- Iron: 0.79mg
- Vitamin A: 12.76µg
- Vitamin C: 3.81mg
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