Creamy Cucumber Onion Salad
As a part of our Mardi Gras celebration we offer this cooling recipe to offset the heat of the Cajun and Creole spices. Here we serve it as its own course. It also makes a great side dish. What else, besides Bart Simpson could be cool as a cucumber?
Table of Contents
Creamy Cucumber and Onion salad
A cooling accompaniment to spicy barbecue or Creole/Cajun Cooking
Ingredients
- 1 each English Cucumber
- 1 cup thin sliced sweet onion
- 1/4 cup chopped scallion
- 1 T chopped parsley or cilantro
- 1 cup mayonnaise
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 2 T buttermilk
- 1/2 t worcestershire sauce
- Salt and white pepper to taste
- 1 package Baby greens or a crisp lettuce like romaine
- 1 Cup Grape or cherry tomatoes cut in 1/2
Instructions
- Peel and slice the cucumber, onion, scallion, and parsley or cilantro. Mix together in a mixing bowl.
- Make the dressing by whisking together the mayo, vinegar, buttermilk, worcestershire, sugar, salt, and pepper.
- Coat the cucumbers and onion with some of the dressing, enough to coat evenly. Cover and chill until ready to serve
- At service time, lay down a bed of greens and top with the cucumber salad. Garnish with tomatoes and drizzle a little extra dressing over.
Notes
This is a slightly sweet creamy salad. The dressing could even be used for cole slaw. The purpose of this dish is to cool down between hot courses or as an accompaniment to spicy food. We serve it on a bed of greens here. But, it could be a side dish by itself.