Cucumber and Onion Salad with Mint

  • Serves: 4; 1/2 cup per serving


With its hint of mint, this salad is a refreshing accompaniment to your dinner entrèe.


1/4 cup plain rice vinegar
1 tablespoon sugar
1 tablespoon chopped fresh mint
1 tablespoon water
1 tablespoon olive oil (extra-virgin preferred)
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano, crumbled
2 cups thinly sliced unpeeled English, or hot house, cucumber (about 8 ounces)
1 cup thinly sliced sweet onion, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015, cut into half-rings

Cooking Instructions

In a medium bowl, whisk together the vinegar, sugar, mint, water, oil, salt, pepper, and oregano. Stir in the cucumber and onion. Cover and refrigerate for at least 1 hour before serving, stirring several times.

Cook's Tip

This is a good make-ahead salad because it remains delicious for up to two days. Stir it just before serving.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
2.5 g
0 mg
77 mg
1 g
5 g
1 g

Dietary Exchanges

1/2 carbohydrate, 1 fat

This recipe is brought to you by the American Heart Association's Patient Education program.  Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at


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