Photo: Iain Bagwell; Stylist: Cindy Barr
Hands-on Time
8 Mins
Total Time
3 Hours 8 Mins
Serves 4 (serving size: about 3/4 cup)

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

How to Make It

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.

Chef's Notes

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Ratings & Reviews


May 30, 2016
I make an Asian-style cucumber salad quite frequently and decided to try this for a change of pace. So glad I did.  Hubby loved it.  So easy.  Will definitely make again.

Just OK

July 22, 2015
Nothing special or stand out about it.

melendbm's Review

September 01, 2013
We really liked it! A sweet and sour flavor and easy to make. It also tastes good 3-4 days later.

erin7382's Review

July 20, 2013
This is a great, simple side with a long (fridge) shelf life. I would definitely take this to a cookout, picnic, etc. The mint was nice for something different, but I would probably use cilantro in the future. I did add a teaspoon of red chili flake.

mandofan's Review

July 06, 2013
Good, simply side dish. Used regular cucumbers and it was fine.

AKitty's Review

June 09, 2013