Sophie Mueller'S Cucumber Salad
A crisp, refreshing cucumber salad with tangy cider vinegar, dill, and onion, perfect for light lunches, picnics, or summer side dishes that appeal to all ages.
Ingredients
Instructions
- Peel the cucumbers.
- Slice the cucumbers very thin with a food slicer.
- Layer the sliced cucumbers in a bowl, salting each layer.
- Let stand for 5 minutes.
- Using clean hands, firmly squeeze out all the salted juice, squeezing 3 to 4 times.
- Place the squeezed cucumbers in a fresh bowl.
- Add the sliced onion, apple cider vinegar, oil, dill weed, and black pepper.
- Refrigerate covered for 30 minutes before serving.
Tips & Substitutions
For the best flavor, let the cucumbers sit for longer than 5 minutes to draw out more moisture. If you prefer a milder taste, you can substitute red onion for the regular onion. Fresh dill can replace dry dill weed for a vibrant flavor, or try adding a splash of lemon juice for a zesty twist. This salad is perfect as a refreshing side for BBQ dishes or pairs beautifully with Meatless Vegetable Soup.
Serving Suggestions
Serve this cucumber salad chilled as a light side dish or a refreshing appetizer. It pairs well with grilled meats, seafood, or as part of a summer picnic spread. Consider pairing it with Graham Cracker Cookie Crunch for dessert to balance the meal with something sweet. It also works great as a topping for sandwiches or wraps.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even tastier the next day. Avoid freezing as the cucumbers will become mushy upon thawing. To refresh, give the salad a gentle stir before serving to reincorporate the dressing.
Nutrition & Diet Analysis (per serving)
Each serving of Sophie Mueller'S Cucumber Salad contains roughly 169 calories, with 6g protein, 37g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (46% of the Daily Value) and iron (28% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1810mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This cucumber salad can be made up to 24 hours in advance. Just ensure it is covered and stored in the refrigerator. The flavors will deepen, making it even more delicious. Just remember to give it a good stir before serving to redistribute any dressing.
What can I substitute for apple cider vinegar?
If you don’t have apple cider vinegar, white wine vinegar or rice vinegar can be great substitutes. They provide a similar acidity and flavor profile. If you prefer a sweeter note, try using balsamic vinegar, keeping in mind it may change the color of the salad slightly.
Is this recipe vegan-friendly?
Yes, this cucumber salad is vegan-friendly as it contains no animal products. The use of Crisco oil and plant-based ingredients makes it suitable for those following vegan recipes. Enjoy it as part of a healthy, plant-based meal or as a refreshing side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).