Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Slice the cucumbers.
  2. Slice rings of onion.
  3. Add all ingredients and toss with vegetables.
  4. Make well in advance. The liquid from the cucumbers blend and make a sauce.

Reviews

(5)
Most Helpful

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!!!

~SarahBeth~ September 13, 2010

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!

JanuaryBride July 25, 2010

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.

UmmBinat June 02, 2010

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