Cucumber Salad with Mint

  • Posted on: September 4, 2014

Cucumber Salad 029I made this salad the other day for a party and my husband, Eric, tasted it and said. “ This is the way we should always eat cucumbers.”   I couldn’t have asked for a better response.

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This is one of my favorite summer salads.  I grew up making a different version of this which included a significant amount of white sugar and white vinegar making it not so good for you.   I set out to make a healthier, yet even more delicious version of that salad.

Cucumber Salad 001In place of white sugar,  I used raw honey;  and only a tablespoon.   Raw honey has not been heated therefore the many enzymes and antioxidants in the honey are still intact.   It’s s a very therapeutic food and had been used for centuries as such.  It’s my go-to when I feel a sore throat coming on.

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The sweetness of the honey balances nicely with the red onions.   I am not a big fan of eating raw onions but soaking them for about 10 minutes in cold water takes the bite away and makes them more palatable.

Cucumber Salad 017This is such a refreshing salad.   Chop the mint right before serving to keep it’s bright green color.


Cucumber Salad with Mint

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 8-10 servings


  • 4 cucumbers (or 2 English cucumbers)
  • 1 tsp sea salt
  • 1/2 red onion, finely diced
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp raw honey
  • 1/4 tsp black pepper
  • 1/4 cup fresh mint, chopped


Peel the cucumber in strips, leaving half the peel on (unless using English cucumbers where the skin is not as thick). Cut cucumbers in half lengthwise and scoop out the seeds using a spoon. Thinly slice the cucumber, adding the salt and set in a colander over a bowl to drain the water for about 30 minutes. Pat dry with a clean dishtowel.

Place the onions in a bowl of cold water for 10 minutes, Drain and pat dry.

In a glass jar with a lid, add the vinegar, oil, honey and pepper. Tighten the lid and shake well for a minute or two. Dressing can me made ahead of time and stored in the fridge.

Combine cucumbers and onions in a bowl and pour dressing over, mixing well. Add the fresh mint right before serving.

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