This week’s cookbook sneak peek comes to us from the wild and exotic land of the Midwest United States! 😉 I know, I know, it may not exactly be a wild locale … but with its Eastern European roots infused with a heavy dose of farmland Americana ingredients, food from this region is indeed exotic to a Pacific Northwesterner like me.
The recipe comes to us from fellow food blogger, Lindsey Shifley of TheMullies.com. Lindsey’s Grandma Millie taught her how to make her famous cucumber salad, and now Lindsey is teaching us! Thanks, Lindsey!
You can try the rest of the recipes from the Midwest chapter of the Taste Of The Place cookbook by grabbing your copy over in the shop.Print
Grandma Millie’s Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 as a side salad 1x
- Diet: Vegetarian
This flavor-packed cucumber salad recipe comes from the Midwest of the United States. No boring salads here! The combo of cucumber, onion, yogurt, and vinegar makes a for a zingy, yet refreshing appetizer or side dish.
- 2 large cucumbers, thinly sliced
- 2 tablespoons unsweetened, plain yogurt
- 1/4 yellow or red onion, very thinly sliced
- 1/2 teaspoon sea salt (or to taste)
- Freshly ground black pepper
- Splash apple cider or white vinegar
- Combine everything in a large bowl. With clean hands, massage the cucumbers into the dressing until well mixed and the seeds have disconnected from the slices of cucumbers. Give it a taste and add more seasonings or vinegar as desired.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: Midwest US
Keywords: cucumbers, quick pickled vegetables