Cucumber And Mint Salad Recipe – a delicious recipe with cucumbers, salt, red onions, white wine vinegar, extra virgin olive oil, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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, then tap the colander on the base of the sink to release any remaining 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.
2
Meanwhile, soak the red onions in a small bowl of ice water for at least 10 minutes, then drain in a fine mesh strainer.
3
In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.
342
kcal
Calories
15
g
Fat
53
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 English (hothouse) cucumbers, 1 teaspoon salt, 1/4 cup chopped red onions, 2 tablespoons white wine vinegar, and more.
Yes, Cucumber And Mint Salad Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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