Creamy Cucumber and Onion Salad
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 17th 2014 edition. By: Blaise Doubman
Grown Garden Fresh
I absolutely love this time of year when gardens are starting to really bloom and blossom and start producing delicious produce. My family and I have continued the traditions of my great grandpa (Willie Davis) and my grandpa (Max Bolinger) and have planted our own back yard garden for a few years now. There’s nothing like fresh vegetables at the dinner table. Sweet corn, green beans, tomatoes, onions and cucumbers (just to name a few) have always been welcome at our dinner table. Those of us, who are lucky enough to have gardens, should really consider it a blessing. There’s nothing like the farm fresh taste of your favorite vegetables! If you don’t have a garden…don’t worry. You can always visit the New Castle Farmer’s Market (right in front of the Courthouse) on Saturdays from 8-12 for your pick of delicious farm grown vegetables and handmade heirloom products! It’s really worth checking out!
One year my family and I were overwhelmed at the number of cucumbers and onions we had! We were eating them raw, chopping them into salads, and giving out more than we were consuming! It seemed they were multiplying faster than we were using them! We were talking about the “good” problem of having simply too much, and that’s when my friend and neighbor, Jan, shared a “Creamy Cucumber and Onion” recipe with me. Those who are familiar with the typical form of this salad are probably expecting equal parts water and oil with a little vinegar. This recipe is “updated” and so much better than the oily based salad of the past. I have experimented with this salad more times that I can count, and have it perfected. We have never had “too many” cucumbers or onions since! Try this delicious recipe and I guarantee you won’t either!
Creamy Cucumber and Onion Salad
This recipe works great with garden fresh vegetables – but, it also works with store bought vegetables as well, (of course). This original recipe also uses Vidalia onions – but, large white onions would do the trick too. Just don’t use Spanish onions, for the final flavor will be different. This is a delicious “cold salad” recipe that gives the cucumbers and onions a “creamy and tangy” flavor that won’t be forgotten!
4 large cucumbers, peeled and sliced thin
2 large Vidalia onions, peeled and cut into thin strips (or diced)
1 cup mayonnaise
½ cup granulated white sugar
¼ cup apple cider vinegar
2 teaspoons salt
2 teaspoons black pepper
In a medium bowl, combine the mayonnaise, granulated white sugar, apple cider vinegar, salt and black pepper, and whisk together until combined.
In a larger bowl, place the prepared and slice cucumbers and peeled and cut onions and toss together.
Pour the whisked together mayonnaise mixture over the cucumbers and onions and toss together, making sure the mixture has evenly coated all of the cucumbers and onions.
Cover tightly with a lid or plastic wrap, and store in the refrigerator until ready to serve.
Covered and chilled, this will last in the refrigerator for up to four days.