Creamy cucumber salad is a recipe my mom made as long as I can remember, My dad’s mother first made this salad and shared the recipe with my mom before she died. My daughter calls it one of my family’s “depression foods,” not food for depression but food that was made during the Great Depression to use things you have “on hand.” The original recipe uses Miracle Whip, but mayonnaise with a small amount of sugar may be substituted.
My grandmother’s name was Yvonne and she was known affectionately by her family as “Neva.” She was born in the Flanders part of Belgium in 1907 and she arrived in New York’s Ellis Island in 1907 with her mother and three of her siblings closest in age. She and these siblings were left behind while her parents and oldest siblings went to the US to establish a beet farm in Owosso, Michigan, a community between Flint and the state’s capital, Lansing. The family eventually moved to the east side of Detroit, where they established a small grocery store on St. Patrick St, near what is now Detroit’s City Airport.
This creamy cucumber salad is a favorite amongst my relatives and is always a popular dish to take to a summer picnic or BBQ. Despite being an old recipe, it has stood the test of time. The creamy coolness of the dressing paired with the crunchy cucumbers and onions makes this salad a beloved dish.
Miracle Whip was created by Kraft in 1933 during the Great Depression as a cheaper alternative to mayonnaise, it’s known for its distinct flavor and is used in sandwiches, salads, and dips, often in recipes like coleslaw and potato salad.
Miracle Whip is a tangy, sweet, mayonnaise-like condiment that is technically a “dressing” because it contains less than 65% oil, with water, high-fructose corn syrup, and spices making up a larger portion of its ingredients than traditional mayonnaise.
Homemade mayonnaise is made from the right proportions of egg and oil. Miracle Whip has a much longer list of ingredients to allow it to be shelf stable and keep after opening. Ingredients: Contains soybean oil, vinegar, eggs, and spices, but also significant amounts of water, high-fructose corn syrup, and modified corn starch, giving it a sweeter, tangier taste than mayo. Miracle Whip is not classified as a mayonnaise. It must be labeled as a “dressing” or “mayo-like dressing” by the FDA because it doesn’t meet the 65% oil requirement for mayonnaise.
Miracle Whip is loved for its flavor, as it has a signature “zippy” and sweet flavor that is different from mayonnaise, which is why they are not always interchangeable in recipes. Most Americans were brought up in either mayonnaise or Miracle Whip homes, where the family consistently uses one or the other. Miracle Whip is popular as a sandwich spread and ad may be used in recipes like coleslaw, potato salad, and even some baked goods.
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Equipment:
Creamy Cucumber Salad
This recipe is a longtime family favorite that came from my grandmother.
Ingredients
Instructions
- Layer cucumber slices in a bowl and salt each layer. Let stand for 20 minutes. Drain liquid from bowl. Shipping this step will result in too thin a dressing on cucumbers.
- In a separate bowl, combine mayonnaise, vinegar, sugar and milk with a fork or wire whisk. Pour over drained cucumbers. Add onion slices and combine. Serve immediately. Can be made ahead and stored in an air tight container for up to five days.