Sweet & Spicy Cucumber Salad

Rhea Altamura


I started making these for cookouts. By request, I now make them year-around. Some people prefer them crispy (short marinade period). After a couple of days they're more akin to pickles (great on burgers).

★★★★★ 2 votes
4-5 as a side dish
15 Min


2 large
cucumbers (peeled, or unpeeled but washed), or 1 english cucumber
1 - 2 clove
garlic (optional, depending on your garlic preference)
1 small
handful fresh mint leaves (chopped) or 2 teaspoons dried mint leaves
1/2 tsp
red pepper flakes (add more if you prefer spicier)
1/2 c
seasoned rice wine vinegar


1In large bowl, combine cucumbers, garlic, mint leaves, and red pepper flakes. Toss in bowl to distribute evenly.
2Add rice wine vinegar. Toss again.
3Cover bowl and place in refrigerator for at least 1 hour. (I place mine in a large plastic storage bag until serving time.)
4NOTE: Sometimes I stripe-peel my cucumbers, using a potato peeler. This means that I leave strips of skin for more texture.

About Sweet & Spicy Cucumber Salad