Cucumber Salad

My family has been loving this salad since we invented it a couple of months ago by adding ingredients to a recipe from The Frugal Gourmet for a “Jewish cucumber salad”.  It’s sort of pickle-like yet without dill.  It’s sort of coleslaw-like yet with a very different texture.  It goes well with sandwiches or burgers.  It’s a great potluck/picnic dish as it won’t spoil easily and tastes fine at room temperature.

To make 4 servings, you will need:

  • 1 cucumber
  • 1-2 carrots OR 1 tomato  (Obviously, which one you choose will make a difference in the flavor of the salad.  Both are good!)
  • 2 tsp. dried oregano
  • 1/2 tsp. granulated garlic or garlic powder, or 1 clove garlic crushed
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. sugar
  • 2 Tbsp. white vinegar
  • 2 Tbsp. olive oil
  • 1/2 tsp. lime juice
  • 1/2 tsp. yellow mustard
  • minced fresh chives, to taste (optional)

Combine all ingredients except the vegetables, either by whisking them together in the serving bowl or by placing them in a glass jar, putting on the lid, and shaking it.

Dice the vegetables. Toss them in the dressing until thoroughly coated.

Let stand at least 30 minutes before eating.

I made a big batch of this salad last night to contribute to the buffet dinner at our son’s school carnival tonight.  Cucumber Salad works for me!  Visit the Hearth & Soul Hop for more healthy recipes!

About 'Becca
author of The Earthling's Handbook, about the environment, parenting, cooking, and more!

8 Responses to Cucumber Salad

  1. Pingback: Four Weeks of Pesco-Vegetarian Dinners (early spring) | The Earthling's Handbook

  2. Aurelia says:

    This sounds really interesting and tasty, thanks for sharing the recipe. I might have to give this a try for my husband’s next work BBQ🙂 I found your blog via the Hearth & Soul Hop this week.

  3. Pingback: Favorite Summer Recipes | The Earthling's Handbook

  4. infopubs says:

    I want to try this! Is the “1/2 tsp yellow mustard” dried mustard the spice, or mustard in a jar that you would put on a sandwich”?

    • 'Becca says:

      Good question! I use the kind you’d put on a sandwich (prepared mustard) because I feel like it works fine and I just can’t be bothered to get any of the dry kind. It might work with dry mustard, but the amount might need to be different.

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