MOM'S CUCUMBER SALAD RECIPE | ALLRECIPES
This is the recipe that my mom made when I was small. It is still one of my favorites. Some friends add a little green onion to the recipe. My kids and I just aren't raw onion fans. Enjoy!
Provided by LISAPAV
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt. Mix in the cucumber slices, tossing to coat.
Nutrition Facts : Calories 237.1 calories, CarbohydrateContent 10.8 g, CholesterolContent 10.4 mg, FatContent 22 g, FiberContent 0.5 g, ProteinContent 0.9 g, SaturatedFatContent 3.3 g, SodiumContent 215.7 mg, SugarContent 8.2 g
TANGY CUCUMBER SALAD - EASY RECIPES FOR HOME COOKS
The secret to this salad is salting the cucumbers. After slicing them thin, we generously salt and leave them alone for 30 minutes. As they sit, the cucumbers become even more “cucumbery” and release extra moisture, which if not removed, would make the dressing watery. Then, they are tossed with a simple dressing and left to marinate at least 1 hour, but no more than a day. The salad takes a little extra time with salting and marinating, but your hands-on time is minimal. The inactive time for this recipe is 1 1/2 hours. We like to slice the cucumbers thin (1/16-inch or 1.5 mm) for this. After making the salad, the cucumbers are crisp, but a little floppy. If you’d like the cucumbers to be more substantial, slice them thicker.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 45 minutes
Prep Time 1 hours 45 minutes
Yield Makes approximately 4 servings
Number Of Ingredients 6
Steps:
- Thinly slice cucumbers, toss with two teaspoons of salt then add to a colander set over the sink or bowl. Let sit for 30 minutes.
- Rinse cucumbers with cold water then squeeze excess water from them. (To make this easy, we add the cucumbers to a clean dish towel then tie it up and squeeze).
- In a large bowl, whisk together two teaspoons of sugar, vinegar, and mustard. Taste then add the additional teaspoon of sugar if needed. Add cucumbers, and red onion then toss. Refrigerate salad at least 1 hour and up to a day before serving.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 45, ProteinContent 1 g, CarbohydrateContent 9 g, FiberContent 2 g, SugarContent 6 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
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