Name: Festive Cucumber and Mint Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 people
Cuisine: South African
Ingredients: 800 g English cucumber, washed; 3 ml fine salt; 75 g red onion, peeled and sliced into thin half-rings; 20 ml fresh mint, finely sliced; 15 ml flat-leaf parsley, chopped; 30 ml white wine vinegar; 15 ml fresh lemon juice; 20 ml olive oil; 15 ml white sugar; 2.5 ml finely grated lemon zest; 1 ml freshly ground black pepper

Festive Cucumber and Mint Salad

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30 min totalPrep: 30 min Serves 6 people Salad

Festive Cucumber and Mint Salad – Festive cucumber salad recipe with cucumber half-moons, red onion and fresh mint in a shallow serving bowl

This cucumber salad recipe brings a cool, tangy crunch to Christmas lunch, with fresh mint, lemon zest and ribbons of red onion.

A short salting rest helps keep the cucumber crisp without watering down the dressing. While it drains, the onion mellows in a sweetened vinegar mixture.

Why it works on a South African Christmas table

It is a light, no-cook counterpoint to glazed gammon, roast potatoes and smoky braai meat. The ingredients are easy to find, and most of the preparation can happen before guests arrive.

Instructions

1
Trim the cucumbers and cut them lengthways into halves. Slice across into half-moons roughly 3 mm thick. Scoop out any unusually soft, watery seed sections before slicing.
2
Place the cucumber in a sieve over a bowl and mix with the salt. Refrigerate for 20 minutes, giving it a gentle turn after 10 minutes.
3
In a large mixing bowl, stir the vinegar, lemon juice and sugar together until no sugar crystals remain. Add the onion, separating the slices, and leave to soften while the cucumber rests.
4
Tip away the drained cucumber juice. Lay the cucumber on a clean kitchen towel and blot thoroughly; do not squeeze or rinse.
5
Stir the olive oil, lemon zest and pepper into the onion mixture. Add the drained cucumber and turn gently to distribute the dressing.
6
Fold in the mint and parsley just before serving. Taste a dressed cucumber slice and adjust the salt or lemon juice if needed.
7
Spoon into a shallow serving dish. Serve immediately for the freshest texture, or cover and refrigerate for up to 2 hours, tossing once more before bringing it to the table.

Nutrition (per serving)

Calories: 87 kcal
Carbohydrates: 10.4 g
Protein: 1.4 g
Fat: 4.9 g
Saturated fat: 0.7 g
Sugar: 7 g
Fibre: 1.5 g
Sodium: 476 mg
Cholesterol: 0 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

For easier hosting, prepare the dressing and slice the onion up to a day ahead; keep them together in a covered container in the fridge.
Drain the cucumber on the day of serving and keep it chilled. Add the herbs at the last moment for a fresher appearance.
At an outdoor braai, put out a small bowl and replenish it from the fridge rather than leaving the whole batch in the heat.
Serve alongside gammon, grilled chicken or vegetable sosaties; a slotted serving spoon leaves any excess dressing behind.

Frequently asked questions

Do I need to peel the cucumber?

No. English cucumber has a tender skin that adds colour and crunch. If using a variety with tough skin, peel it partially or completely before slicing.

Can I replace the mint?

Yes. Use 15 ml chopped fresh dill instead, keeping the parsley and lemon dressing as written.

How long will leftovers keep?

Refrigerate promptly in a sealed container and eat within 24 hours. The cucumber will soften and release more liquid, so lift it out with a slotted spoon. Discard salad left unrefrigerated for more than 2 hours, or 1 hour in temperatures above 32°C.

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More salad

Salad

Festive Cucumber and Mint Salad

Why it works on a South African Christmas table

Ingredients

For the dressing