Cucumber Side Car

"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."
photo by Mindelicious photo by Mindelicious
photo by Mindelicious
photo by Wish I Could Cook photo by Wish I Could Cook
Ready In:




  • 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.

Questions & Replies

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  1. SarahBeth
    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!!!
  2. januarybride
    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!
  3. UmmBinat
    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.
  4. Mindelicious
    Simple & easy showcase of delicious cucumbers! Perfect start to a spring/summer dinner. Thanks for posting!! Recipenap for Veggie Swap 23 :)
  5. Wish I Could Cook
    Very nice summer salad! I didn't have an onion on hand (how did that happen??) so I had to use a shallot. I like a stronger onion flavor, so I think I'll stick with the recipe as written next time. Great light taste and a wonderful alternative the the typical vinegar and cucumber salad!


I wish to thank everyone who has reviewed and tried my recipes. I appreciate any helpful hints provided. I have been collecting recipes since 1965. In 1987 I started going through my many books and clippings and making weekly menus. If I like the new recipes I try, I enter them in my own cookbook.
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