Photo: Iain Bagwell; Stylist: Cindy Barr
Hands-on Time
8 Mins
Total Time
3 Hours 8 Mins
Yield
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

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.

Ratings & Reviews

erin7382's Review

daneanp
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

erin7382
June 09, 2013
N/A

mandofan's Review

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

melendbm's Review

mandofan
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

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

Nice

melendbm
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.