Cucumber and Mint Salad

Name: Cucumber and Mint Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 English (hothouse) cucumbers; 2 Tbsps extra virgin olive oil; 59 milliliters chopped fresh mint; 59 milliliters chopped red onions; 1 teaspoon salt; 2 teaspoons sugar; 2 Tbsps vegetable oil; 2 Tbsps white wine vinegar

You can never have too many side dish recipes, so give Cucumber and Mint Salad a try. One serving contains 157 calories, 1g of protein, and 14g of fat. This recipe serves 4. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, salt, vegetable oil, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander.

Ingredients you will need

Cucumber

Seeds

Salt

Equipment you will use

Colander

Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water.

Ingredients you will need

Water

Base

Equipment you will use

Colander

Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.

Ingredients you will need

Cucumber

Equipment you will use

Kitchen Towels

Meanwhile, soak the red onions in a small bowl of ice water for at least 10 minutes, then drain in a fine mesh strainer.

Ingredients you will need

Red Onion

Water

Equipment you will use

Sieve

Bowl

In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes.

Ingredients you will need

White Wine Vinegar