Minted Cucumber Salad

This cool, crisp salad is a low-carb variation of a traditional, high-sugar, marinated cucumber salad. Some traditional marinated cucumber salads have as much as 3/4 cup sugar. We used a calorie-free sweetener and reduced the amount to 2 teaspoons. The fresh mint also contributes a bit of a sweet sensation.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 7.5g
  • Fiber: 1.4g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 18mg
  • Calcium: 51mg


  • 1/2 cup vanilla low-fat yogurt
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons white wine vinegar
  • Dash of hot sauce
  • 3 cucumbers, peeled and thinly sliced
  • 1 small red onion, sliced and separated into rings
  • Boston lettuce leaves (optional)


  1. 1. Combine first 5 ingredients in a small bowl; stir well with a whisk.
  2. 2. Place cucumber and onion slices in a shallow dish. Spoon yogurt mixture over vegetables. Cover and chill at least 30 minutes. Serve over lettuce leaves, if desired.
  3. carbo rating: 6
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