Few things are more refreshing during warmer weather months than this light crunchy salad. The pale green of the cucumber mixed with the pink edges of the bright, white radish slices of this Cucumber... & Radish Salad makes it something to eat with the eyes too.
In a medium bowl mix together the vinegar and onions. Let sit for 1 hour.
Cut the cucumber into quarters lengthwise and remove the seeds. Then cut them into ¼-inch thick slices. Sprinkle the cucumber with salt and add to the onions. Mix in the radish slices and the chopped mint. Chill for 30 minutes, then serve.
You can keep the onions in a jar under vinegar for up to 3 months in the fridge. They will turn a pretty pale pink and are a terrific garnish for all kinds of salad veggies, from avocados to cabbage to potatoes.