Marinated English Cucumber and Onions

Photo: Iain Bagwell; Stylist: Cindy Barr

If marinating overnight, slice the cucumber a bit thicker so it retains some crunch.

Yield: Serves 4 (serving size: about 3/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 8 Minutes
Total: 3 Hours, 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 51
  • Fat: 0.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.9g
  • Carbohydrate: 12.7g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 151mg
  • Calcium: 25mg

Ingredients

  • 1/3 cup rice vinegar
  • 2 tablespoons chopped fresh mint
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 cups (1/4-inch-thick) slices English cucumber
  • 1 cup vertically sliced Vidalia or other sweet onion

Preparation

  1. 1. Combine first 6 ingredients in a large bowl, stirring until sugar dissolves. Add sliced cucumber and onion, and toss well. Cover and refrigerate at least 3 hours, tossing occasionally.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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