Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Cooking Light, Dinner, Lunch, Make Ahead, Onions, Pickling, Salads, Side Dishes, The Lazy Way To Cook, Vegan, Vegetables, Vegetarian, Week Nights
Yields or Serves:
Tags: American Classic, Cooking Light, Cucumbers, Dinner, Fresh Mint, Fridge, Honey, Kosher Salt, Light Side, Lunch, Make Ahead, Marinated Cucumber & Onion Salad, Marinating, Mint, Onions, Pepper, Pickling, Red Onions, Rice Vinegar, Salads, Side Dish, Sliced Cucumber, Sliced Onions, Sugar, The Lazy Way To Cook, Vegan, Vegetarian, Victoria Hart Glavin, Victoria's Marinated Cucumber & Onion Salad, Vidalia, Vidalia Onion, Week Nights
Marinated 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.
INGREDIENTS
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
