Southern Eats

          Cucumber Salad          

1 large cucumber, peeled and very thinly sliced
2 green onions, chopped

1/2 cup mayonnaise (you can use low fat or regular, don't use fat free)
2 tablespoons spicy mustard
2 tablespoon vinegar (white or cider)
1/2 teaspoon salt
1 tablespoon sugar

The key to this is the cucumbers must be VERY thinly slicked, so use a mandolin or food processor to slice.

In a small bowl, mix all the dressing ingredients with a whisk until smooth. Pour over the cucumbers and onions and mix well. This will serve about 4 people and tastes best if it can sit overnight to marinate. This stores well and will keep for at least 2 weeks after it is made.

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