Cucumber & Onion Salad Recipe

"If you make this for a family gathering, make plenty of it, because it will disappear fast. Prep time does not include chilling time. I don't know where the nutrition info is getting 1228 mg. of sodium per serving. The only thing that has sodium is the mayonnaise, and at that, it only has at most 360 mg per 1/4 cup."

Original is 5 servings

Metric US

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Ingredients

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1 yellow onion (medium onion, sliced)
2 cucumbers, sliced (2 large cucumbers)
1/2 cup water, cold
1/2 cup granulated sugar

1/2 cup white vinegar
1 cup mayonnaise
1/2 teaspoon dried dill weed
1/2 teaspoon celery seed

Nutritional

Serving Size: 1 (251.8 g)
Calories 357.5
Total Fat - 13.8 g
Saturated Fat - 2.5 g
Cholesterol - 61.3 mg
Sodium - 1206 mg
Total Carbohydrate - 44.8 g
Dietary Fiber - 0.7 g
Sugars - 29.2 g
Protein - 14.6 g
Calcium - 30.3 mg
Iron - 1.4 mg
Vitamin C - 3.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Layer the sliced onions and cucumbers in a serving dish.

Step 2

In a saucepan mix the cold water, sugar, and vinegar. Bring to a boil stirring constantly. Continue to cook at a boil for 3 minutes. Remove from heat and cool.

Step 3

Add mayonnaise and seasonings to the warm vinegar mixture. To mix completely, stir with a wire whisk.

Step 4

Pour vinegar mixture over the top of cucumber and onion salad vegetables. Cover cucumber and onion salad. Before serving, refrigerate cucumber onion salad for several hours or overnight. The dressing is also delicious used as a garden salad dressing.