Prep 20 mins
Cook 0 mins
I do not remember where I got this recipe. We hosted a family reunion in Durango, Colorado. We served this as one of the side dishes. This recipe is great with barbecue and can be made ahead of time. I have never timed how long it takes to make but am guessing about 20 minutes. Note: The last time I made this, I used a slicer I bought. The cucumbers were sliced very thin. They really need to be a little thicker to avoid getting too limp in the liquid that collects.
- 2 cucumbers (2-3)
- 1 small onion
- 2 tablespoons mayonnaise
- 2 tablespoons sugar
- 1⁄2 teaspoon celery seed
- salt and pepper
- Slice the cucumbers.
- Slice rings of onion.
- Add all ingredients and toss with vegetables.
- Make well in advance. The liquid from the cucumbers blend and make a sauce.
Great salad! One of the few things I have truly been able to eat during the morning sickness! I add a touch of dried dill! Thanks for posting! I have made this more than once! Made for the July 2010 Veggie Swap for my Chosen Partner! Sorry to be so late!!!
I made it exactly as written and it was a nice side dish to some mushroom/swiss burgers. I made it at about 2pm and we ate it at 5:30pm, so it had 3.5 hours of marinating time - not quite long enough in my opinion. Thanks for sharing!
4 1/2 stars. This was good but got a little too liquidly and the cucumber wilted a bit following the make well in advance instruction. I kept it in the refrigerator maybe 3 1/2 hours before eating. I used English cucumber, shallots, Hellman's olive oil mayonnaise to be soy free, sea salt, freshly ground black pepper and the rest. If I make this again I will not leave it so long before serving. Made for Veggie Swap 23.