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Happy 4th of July!!

Deli Salads for the 4th of July

Cucumber Salad

Serves 10

The “Soup”

2 cups sugar

1 cup hot water

2 teaspoons kosher salt

1/2 cup white or apple cider vinegar

2 teaspoons pepper

1/2 teaspoon celery salt


1 medium onion, minced

1 large garlic clove, minced

1 dozen cucumbers sliced thinly. Peel if not organic.

1 green bell pepper, cored, deseeded and sliced thinly

1 red bell pepper, cored, deseeded and sliced thinly

1 medium carrot, grated


  1. Mix together sugar and hot water, stirring to dissolve.

  2. Add salt, vinegar, pepper and celery salt. Mix together.

  3. Add onion, garlic, cucumbers, bell peppers and carrots.

  4. Let stand for 3 hours or overnight in the refrigerator before serving.

Expandthetable suggestions

Cut the sugar: substitute Stevia or another sugar substitute, following the packages conversion amounts.

Presentation: Run the fork tines against the cucumber lengthwise before cutting. This gives a pretty scalloped look to the cucumber slices. A tip from the deli-man, my dad!

Bring the hostages home.

Foodie Lit

   The Water Spider presents layers of secrets as Carter Hudson journeys into her past and her psyche to find healing in the present. The symbols of secrecy, veil-hidden scars, locked sections of a house, different names and aliases all allude to a labyrinth even in the minds of the main characters. Kimi and Kochina Ahoka, identical twins, have often changed placed to fool friends and teachers.  Which one is Carter Hudson? Their mother, Kaya, is the only one who can tell them apart.

    Part psychological mystery, partly a story of inner spiritual healing, this novel has twists and turns that keep the reader guessing until the end. The twins grew up on a Cherokee reservation in North Carolina. Author Jerri Schlenker artfully weaves Hopi and Cherokee Nation traditions and spiritual beliefs into the novel.

Whether you are grilling beef, chicken, fish or vegetables for the 4th of July, these fresh deli salads will enhance your eating experience! I eat these salads all year round, but there is something about hot summer days that welcomes the cool, crisp vegetables with the main course. These salads hold up well for picnics and BBQ’s, travel well and last 4-5 days in the refrigerator. Multiply or divide the recipe according to the number of people you are serving. You can also make a bit extra as a present for friends and neighbors. Homemade and delicious:  as a deli-man’s daughter, I should know!!

Note: Click on photos of my Dad's other Deli Salads below for their recipes. Cole Slaw, Potato Salad and Health Salad.​​

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