Cucumber Salad Recipe

cucumber-clip-art-350333Today I’m making my favorite cucumber salad recipe; I thought I’d share it with my fellow Women of Mystery and our friends who stop by and visit our blog.

This recipe comes from a family friend, Yvonne Ford, who gave it to me at my bridal shower in 1989. Although the shower was a surprise to me, I had asked the planners, my mom and sister, to ask the guests to include at least one of their favorite recipes.

I’ve been making it every summer since!

Two things: use a food processor if you have one, and refrigerate the salad overnight.

Here’s a photo, pre-refrigeration: IMG_6817

Cucumber Salad
1/4 cup sugar
1/2 cup cider vinegar
1/3 cup oil
1/2 tsp. salt
2 medium cucumbers
1 red onion

Heat the first four ingredients until dissolved. Cool.

Thinly slice cucumbers and onion (a food processor is great for this) and alternate slices in a bowl or dish that can be covered.

Pour mixture over cukes and onion. Sprinkle with chives. Refrigerate overnight. Serves six.

Here’s some background of the history of the cucumber, and the first documented use of the phrase, “cool as a cucumber.”

Do you have a favorite summertime recipe? Feel free to share if you like! Let me know if you try this out, I’d love to hear your opinion.

How about listening to Ella Fitzgerald sing “Summertime” while making it?


Follow me on Twitter @katcop13.

14 thoughts on “Cucumber Salad Recipe

  1. Kansas Cucumber Salad


    1 cup Miracle Whip
    1/4 cup sugar
    4 teaspoons cider vinegar
    1/2 teaspoon dill weed
    1/2 teaspoon salt, optional
    4 medium cucumbers, peeled and thinly sliced
    3 green onions, chopped

    One 2/3 cup serving (prepared with reduced-fat mayonnaise and without added salt) equals 126 calories, 8 g fat (0 saturated fat), 6 mg cholesterol, 197 mg sodium, 14 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

    In a large bowl, combine Miracle Whip, sugar, vinegar, dill and salt if desired; mix well. Add cucumbers and onions; toss. Cover and chill for at least 1 hour. Yield: 8 servings.

    Originally published as Kansas Cucumber Salad in Taste of Home August/September 1995, p39

  2. Kathy and Patti both recipes look really good. Of course my idea of cucumber salad is : peel and slice cucumber–the end. So obviously I can learn from you two. :)

  3. Thanks for the tips, Cathy and Patti. Will checkout both recipes. Cucumbers are a favorite around here. Unpeeled and thin sliced and put on a salad.

  4. This sounds like the cucumber salad my grandmother used to make when I was growing up. Her mother was born in Germany, and I believe the receipe came from her. It was delicious.

  5. Yes, your recipe is the one my husband’s uncle made every summer night back in the sixties. Love it.

  6. Thanks, Kathy. This looks great. Cucumbers are so cool and refreshing when it’s hot. I make a similar salad and I have been making a cold cucumber soup since I spotted the recipe in a magazine the first year I was married.Must stock up on cucumbers!

    • That’s what’s so great about the recipe; I only need to buy cukes, a red onion & chives (fresh or jarred), and I’m good to go (as long as I have cider vinegar on hand as well).

  7. I love a cucumber salad! And I forget to make it. My neighbor makes a truly yummy and refreshing three bean salad that gives me the same feeling–oh yeah, I forgot how much I really like this!

    Thanks for the recipe(s)!

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