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Crisp Cucumber Salad

Crisp Cucumber Salad That Dances with Fresh Mint Flavor

This Crisp Cucumber Salad is a refreshing, light dish perfect for summer meals.
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Prep Time 30 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups English Cucumbers Halved lengthwise and sliced into half-moons.
  • 1 cup Red Onion Soaked in ice water to tone down intensity.
  • 1/4 cup Fresh Mint Chopped, can swap with dill or parsley.
For the Sweet-Tangy Vinaigrette
  • 1 cup White Wine Vinegar Can substitute with apple cider or rice vinegar.
  • 1/4 cup Extra Virgin Olive Oil Essential for vinaigrette.
  • 1/4 cup Vegetable Oil Balances flavors.
  • 1 tbsp Sugar Can substitute with honey or maple syrup.
  • 1/2 tsp Black Pepper Adds subtle warmth.

Equipment

  • Mixing Bowl
  • Colander
  • Cutting board
  • knife

Method
 

Preparation Steps
  1. Wash and halve the hothouse cucumbers, scoop out seeds, and slice them into thin half-moons.
  2. Sprinkle salt over the cucumbers in a colander and let them drain for about 30 minutes.
  3. Chop the red onion into thin slices and soak them in ice water for about 10 minutes.
  4. In a large mixing bowl, combine the drained cucumbers, red onions, white wine vinegar, olive oil, vegetable oil, sugar, and black pepper.
  5. Cover the bowl and refrigerate the salad for at least 20 minutes before serving.
  6. Before serving, give the salad a toss and garnish with extra mint leaves.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 120mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best served chilled. Can prepare cucumbers and onions a day in advance.

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