Creamy Cucumber and Onion Salad
My garden cucumbers are out of control this year! They just became ready about 2 weeks ago and since then, I’ve picked over 60 cukes from only a couple of plants. I see plenty of pickles in my future. But other than some gifted cucumbers to family friends, most of the cuke surplus has been made into a couple batches of this, Creamy Cucumber and Onion Salad.
This recipe, with some modifications, comes from our family friend, Jo.
Jo is always great for fresh, summer recipes like this Creamy Italian Pasta Salad I posted last year.
There are 2 keys to this recipe.
Giving the sliced cucumbers a little salt water soak, before assembling the salad.
This helps to both season the cukes and have them release some of their excess moisture. Making sure that once you add the dressing it won’t become a watered down soup.
And #2
You. Have. To. Use. Miracle. Whip!
I’m a mayonnaise girl myself, but this is the one recipe where substituting is not going to be good.
Don’t ask me the science behind it all, but cucumbers and mayonnaise are not friends. The dressing becomes separated and thin.
Miracle Whip will ensure this recipe stays thick and creamy!
Take it to a family potluck (like I did last week at our county fair).
Or serve alongside your favorite grilled meats and side dishes.
It’s one salad that is sure to be well loved.
Creamy Cucumber and Onion Salad
Ingredients
- 10 cups Cucumbers, peeled and thinly sliced
- 1 Onion, thinly sliced
- 1 1/2 cups Miracle Whip
- 1/2 cup Sugar
- 3 Tbsp Apple Cider Vinegar
Instructions
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Put the cucumbers in a large container. Cover the cucumbers with salt water (about 1 tsp salt to 1 cup of cold water). Refrigerate for about 2 hours.
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Drain soaked cucumbers, rinse thoroughly, and place into a large container with sliced onion. In a separate bowl, stir together Miracle Whip, sugar, and apple cider vinegar. Pour dressing over cucumbers and onion. Stir to combine.
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Refrigerate salad for several hours to overnight. Flavors need time to mingle.
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