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When the weather gets warmer, I don’t want to make hot food — I want something cool, easy to make, and refreshing. My mom passed this cucumber salad recipe down to me, and I make it often for potlucks, picnics, and “just because” during the summer months.
This is a super easy recipe to remember, too — just think Sweet and Sour, Thick and Thin. I’ve seen similar recipes that include tomato wedges. It would probably work with anything you’d like to put in your salad. If you’re not a fan of onions, leave them out, or substitute with minced onion if you don’t keep onions on-hand.
This dish is easy to make in larger batches, too. Simply keep the ratio of sugar, vinegar, Miracle Whip, and milk (1:1:1:1), but increase the amounts.
Besides a vegetable peeler, you’ll need something for slicing the cucumbers. They need to be very thin. I use my box shredder for this (this one is similar to mine–yes, that’s an affiliate link) because one side has a panel for slicing. Watch your fingers! If you have a Mandoline slicer (that’s an affiliate link, too), that works well, too. Lightly salt and layer the cucumbers in a colander; allow to sit for about an hour (place this in the sink, or over a bowl to catch the liquid).
You’ll need a colander for sweating the cucumbers, and a bowl for mixing and serving. A wire whip works well for mixing the dressing, but a fork can work in a pinch.
Make it for your next picnic and then leave a comment to let me know how your family likes it!
Cool Cucumber Salad
When the days are warm and you need something cool to eat, you can quickly whip up this cool cucumber salad.
- 4 Cucumbers
- 1 Small Onion
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Tbsp Miracle Whip (not mayonnaise)
- 2 Tbsp Milk
- Salt & Pepper to taste
- (extra salt for "sweating" the cucumbers)
Peel and thinly slice cucumbers. Layer in a colander, lightly salting each layer of cucumbers; allow to sit for about an hour (place this in the sink, or over a bowl to catch the liquid). In a bowl, combine the sugar, vinegar, Miracle Whip, and milk; whisk to blend. Take a handful of cucumber slices and squeeze them out, then place into the dressing in the bowl; repeat until all cucumber slices are added. Thinly slice the onion and add to the cucumbers and dressing.
Salt and pepper to taste. Serve immediately, or refrigerate to chill.
(The longer this is refrigerated, the wetter it will be, as the cucumbers will continue to break down.)
Courses Side Dish