Author: Valerie@Snap-Peas
Cucumber Mint Salad
- ⅓ Cup rice vinegar
- 2Tablespoons chopped fresh mint
- 1 Tablespoon splenda
- 1½ teaspoons honey
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 3 Cups (1/4 inch thick) slices English cucumber
- 1 Cup thinly sliced Vidalia onion
- mint leaves for garnish
- Combine the first 6 ingredients in a large bowl and stir.
- Add the cucumber and onions and toss to coat.
- Cover and refrigerate for at least 3 hours.
- Stir every so often to keep the cucumbers and onions coated.
- Garnish with some fresh mint and serve.
I combined the ingredients in a Rubbermaid container to make tossing easier. A little shake, shake, shake - was all it needed.
Recipe by snap-peas at https://www.snap-peas.com/2013/06/16/cucumber-mint-salad/
3.2.1753