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

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.

AKitty's Review

June 09, 2013

mandofan's Review

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

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.

Just OK

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


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.