Roxie's On-the-Fly Cucumber Salad Recipe For When You're In a Hurry (5 Ingredients) Vegetables Budget Recipes Cookbooks Farm to Table Recipe Side Dishes Low Sodium Recipes Lunch

Cucumbers are one of the stars of summer. With summer vegetable gardens beginning to be overrun with fresh cucumbers, this easy five-ingredient cucumber salad will be a sight for sore eyes. Roxie's On-the-Fly Cucumber Salad recipe is just one of the many amazing recipes in Salt Lick Cookbook: A Story of Land, Family and Love.

"I couldn't ever find quantities for this recipe because Roxie always made it on the fly and it took whatever amount she was in the mood for at the moment," it states in the cookbook. "Pick, wash, slice, chop, mix, refrigerate, drain and serve. That is how she made her on-the-fly salad; simple, but oh-so-tasty." Below is the best guess of measurements for this family recipe.

To make this fresh, farm-to-table, low-calorie, low-sodium cucumber salad you need large, fresh cucumbers, purple onion, granulated sugar, white pepper and white vinegar. The ingredients are simply mixed together in a bowl. The fresh cucumber salad is ready to be served after the cucumbers marinate in the vinegar for 30 minutes. 

Serve this easy vegetable salad as a side dish with dinner or for lunch like Roxie liked to do. This cucumber recipe is perfect for potlucks or cookouts (think July 4th!) – and don't forget the health benefits of cucumbers!

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Cuisine: American
Prep Time: 35 minutes (includes marinating time)
Cook Time: 0 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 3 large cucumbers
• 1/2 a purple onion, diced 
• 1/2 - 1 teaspoon granulated sugar
• 1/4 - 1/2 teaspoon white pepper
• white vinegar, to cover salad in a bowl

Recipe Notes

• There's no need to peel the cucumbers for this salad.

• What's the difference between white pepper and black pepper? According to Food Network, "Black peppercorns typically are hotter than white peppercorns, while white peppercorns have earthier flavors. That's because white peppercorns are soaked in water to remove the skins; the duration of soaking time impacts depth of fermented flavor, ranging from mild to funky."

• Store the cucumber salad in an airtight container in the fridge.

Here's how to make it: 

1. Slice cucumbers in 1/4-inch slices. 
2. Add purple onion, sugar and white pepper. Stir and cover with vinegar. 
3. Refrigerate about 30 minutes. Drain off vinegar, stir and serve.

Photo courtesy of Salt Lick.

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