Thoroughly wash a bunch of fresh mint and pull leaves from stems.
Wash leaves again and dry on paper towels.
Chop finely and pack into a measure.
Finely chop an equal amount of sweet white onion.
Tip and shred enough tender young zucchini to measure an amount equal to the mint and onion—1/2 cup each mint and onion, 1 cup shredded zucchini.
Salt to taste—zucchini takes plenty— and add 1 to 2 tablespoons vinegar and a pinch of sugar.
Cover and chill for several hours before serving.