This crisp and colorful salad is an ideal way to use up all that produce. “It’s so good on hot summer evenings," says NanCee Maynard of Box Elder, South Dakota. "I’ve even added chopped zucchini for variety.”
This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
"Mother always made this refreshing salad when w had Sunday guests," relates Ruth Andrewson of Leavenworth, Washington. "It has a light, pleasant dressing and looks lovely served in a pretty glass bowl."
"When cousins visited from Russia, they made us a meal that included this wonderful vegetable salad," relates Rhonda Egler of Mooresville, Indiana. "Its refreshing flavor goes over well at family get-togethers."
When we have fresh cabbage and cucumbers from the garden, this is one of my favorite salads to make for Sunday dinner. But with fresh produce available year-round, it's good anytime.—DeEtta Rasmussen, Fort Madison, Iowa