Marinated Cucumber & Onion Salad

CucumberMarinated Cucumber & Onion Salad

I love this salad.  It’s easy to make and makes a great side dish.  If you plan on marinating the salad overnight make sure to cut the cucumber a tad thicker.  This way it will keep more of a crunch.  You may use any type of onion that you like, but a sweet onion (like Vidalia) is a good choice.  I’ve made this salad with red onions as well.


1/3 Cup Rice Vinegar

3 Tablespoons Chopped Fresh Mint

2 Tablespoons Honey

1 Tablespoon Sugar

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 1/2 Cups Sliced Cucumber

1 Cup Sliced Onion

In a large size bowl combine the rice vinegar, chopped mint, honey, sugar, kosher salt and pepper.  Wisk until the sugar dissolves.  Add the cucumber and onion slices.  Toss well and cover with plastic wrap.  Place in the fridge for 4 or more hours.  While in the fridge go in and toss a few times to ensure that all of the cucumber and onion slices are getting marinated.  Remove from the fridge and serve.  Serves 4

Cucumber Salad 2


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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