Delicious Homemade Cucumber Salsa
If you are looking for something to make with all those cucumbers and tomatoes from your garden, make this amazing Fresh Cucumber Salsa. Our daycare provider sent home an entire bag of fresh cucumbers and we had no idea what we were going to do with that many! Our garden is really producing a ton of ripe red tomatoes, so I thought it’s the perfect time of year for some Fresh Cucumber Salsa.
Even kids like this Fresh Cucumber Salsa! At least mine do anyway. As I was taking photos, Haydyn kept taking chips and reaching into the dip! It was really funny and I just happened to capture her little hand reaching in for some of that delicious Cucumber Salsa.
The recipe I use doesn’t call for fresh tomatoes, but we love them so much with it that we used them in place of a 2nd can of Rotel tomatoes. Our household isn’t a fan of cilantro, so I didn’t add it either. You can make little adjustments to perfect the recipe to your tastes. I think some fresh onions would go nicely in this recipe as well.
This Fresh Cucumber Salsa has just enough of a little kick to it, but you could always make it spicier if you prefer. Just use Hot Rotel Tomatoes instead of Original. My husband and I tend to disagree on how spicy some of our foods should be! He wants it to burn your nose hairs and I am much more conservative. Play with the flavors and see what works best for you.
- 3 cucumbers diced and without skins
- 1 can Rotel Original (if you don't want to add fresh tomatoes use 2 cans of rotel.)
- 1 1/2 cups of fresh tomatoes
- 2 packets of dry ranch dressing
- 3 tbsp of apple cider vinegar
- Mix together cucumbers, rotel, tomatoes, dry ranch dressing and apple cider vinegar. Serve immediately or refrigerate for a couple of hours. Serve with tortilla chips.
I hope you love Fresh Cucumber Salsa as much as everyone in our house does. It would be a wonderful addition to fall parties, football food or those last barbecue’s of the season.
This creamy coleslaw recipes is one that is tried and true for our home! I have been using this recipe for a few years now and absolutely love it! It reminds me a lot of the coleslaw from KFC, which is my absolute favorite place to eat coleslaw! Nothing beats fried chicken and coleslaw and a nice buttery biscuit! This creamy coleslaw is really easy to whip up, and once you mix it up you just let it sit in fridge for a few hours so it can do it’s magic and then enjoy your masterpiece!
My Mom Came To Visit
My mom decided to come stay for the weekend, and I wanted to have quick meals that didn’t take a lot of time so we could enjoy her visit more. Clay loved getting to play with her and of course he ate up all the attention she would give him! It was a really awesome visit! Next time I think we will go up there way and go to the lake for a day, so Clay can play in the water!
One night I made this quick and easy creamy coleslaw and paired it with some baked beans and did my bbq pulled beef (just 2 ingredients) for a meal. It turned out awesome! I just prepped the meat mid morning, tossed it in the oven and let it bake for the day. My mom slept in a little so while she was still sleeping I prepped the coleslaw and got it done, before she got up. So my dinner was ready before 7 am!
Easy Coleslaw Recipe
Creamy Coleslaw Recipe – Quick to Whip Up!
- 1 bag of coleslaw mix (cabbage and carrot mix)
- 1/2 cup mayonnaise
- 1/3 cup sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tbs. lemon juice
- 1 1/2 tbs. white vinegar
- 1/2 tsp salt
- 1/8 tsp pepper
- In a bowl mix all your wet ingredients together, make sure it is well mixed.
- Then mix in your cabbage mix, and stir around.
- Cover the bowl and put in the fridge, and allow to set for at least 2 hours before it is served. The longer it sits the more the flavors come out. I try to do the morning of the day we want to eat it, so it has time.
- Serve and enjoy!
If you are interested, you can check out my BBQ Beef Recipe, it is really delicious to make and is great for when you have company as their is little prep work and then you just let it bake and do it’s thaanng! Click here for that recipe, it is on my other site, ChicnSavvy Reviews!
Sour Cream Cucumber And Onion Salad – Delicious!
In our house we love this Easy Creamy Cucumber Salad, it is a nice twist from the classic cucumber and onion salad. I find it has a bit of a less bite to it, which is what I prefer. This one has sour cream, you can find some recipes that use mayonnaise, but I prefer the sour cream recipe! I like to make this every now and again!
My mother in law gave us some cucumber and onions from her garden, so I thought this would be a great time to whip this recipe up! It is really easy to make and doesn’t take many ingredients! This is great recipe for family gatherings, bbq’s, and potlucks!
Sour Cream Cucumber Salad
Like I said above it is so quick and easy to make this, and feel free to add a little dill if you like it. I am not a huge fan of fresh dill so I always skip it!
Easy Creamy Cucumber Salad
- 2 Large Cucumbers - Peeled and Sliced Thin
- 1 Large Red or White Onion Sliced thin
- 2 cups sour cream
- 1/4 cup vinegar
- 2 tbs sugar (If you want more sweet do 1/4 cup)
- 1 tsp Salt
- 1 tsp pepper
- Once you get your cucumber and onions sliced nice in thin you will set aside.
- In a bowl mix your sour cream, vinegar, sugar and salt and pepper together.
- Then mix in your veggies, and put in the fridge for at least 4 hours before serving. They taste better if they sit over night in fridge. It helps break them down a little.
I don't like my cucumber and onions to be that sweet, if you do add the 1/4 cup sugar like I said. You can always start at a little sugar taste, and then if you want more sweet add more later.
As you can see it doesn’t take much to whip these up, it is just waiting for them to set in the fridge to do their magic! Letting them sit helps break down the cucumbers and onions so they soak up that delicious flavor and become a bit softer like they need to be. We always enjoy eating them the next day, but I know at times we just wait the 4 hours cause we have no will power!
And there ya go, a delicious side the family will love! Also if you are looking for a classic cucumber and onion salad, click here for that recipe!
Great for Side Dish for BBQ and PotLucks
For Mother’s Day we had a bbq, and I decideded to bring deviled eggs and this classic cucumber and onions salad, two staples for barbecues! This recipe is one that I have used for years, you can use white or red onions in this, my husband bought red ones, so that is what we used. It adds a bit more color when you use red, but it is totally whatever you prefer.
My sister in law had a selfie stick so we put it to good use and did a fun family photo of everyone! I loved having to cram everyone on the couch all scrunched up so we could capture this photo! This is Adam’s parents and the three kids and our families and that my sister-in-laws mom and sister! We had tons of food, and lots of fun play time! Clay really loved being around everyone! He has one little cousin that they are one day shy of a month apart, so they could play together well!
We love to have fun and do silly pictures, it helps make life more fun! I hope you all had a wonderful Mother’s Day!!!
Okay Okay… enough pictures and let’s move on to the recipe shall we!
Classic Cucumber and Onion Salad
- 3-4 cucumbers (thinly sliced)
- 1 Red or White Onion
- 1 Cup Vinegar
- 1 Cup Water
- 1/2 Cup White Sugar
- Salt and Pepper
- Peel and thinly slice cucumbers. Then slice onion thinly as well.
- Place in bowl, add in vinegar, water, and sugar. Mix up and put in fridge.
- After like 2 hours go and stir it and add in some salt and pepper to taste.
- The longer this sets the better the flavors, I normally make a day before the time I want to eat it.
- If you think it is a little strong or something feel free to add a little more vinegar, water or sugar. Just play with it to fit your taste buds.
If you make this recipe I hope you all enjoy it! Also, another add in is dill. A lot of people love to add dill to this, I personally am not a fan of dill so I always leave it out. If you do add it in, I think a teaspoon will do!