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Cucumber salad in white bowl

1970s Viennese Cucumber Salad Recipe

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This easy Viennese cucumber salad with lemon juice and vinegar comes from a 1974 newspaper recipe and uses a classic salt-draw technique to produce crisp, paper-thin cucumbers dressed in a bright, tangy oil vinaigrette with dry mustard and paprika. With just 10 minutes of active prep and no cooking required, this no-fuss vintage side dish is one of the most rewarding salads you can put on a summer table.

  • Total Time: 2 Hours 10 Minutes
  • Yield: 6 Servings 1x

Ingredients

Scale
  • 8 medium cucumbers, peeled and sliced paper thin
  • 2 tablespoons kosher salt (for drawing moisture)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons white wine vinegar
  • 6 tablespoons neutral oil (avocado oil or light olive oil)
  • 1/4 teaspoon dry mustard (such as Coleman's)
  • Salt and freshly ground black pepper, to taste
  • Paprika, for garnish

Instructions

  1. Step 1: Slice the cucumbers
    Peel the cucumbers and slice paper thin using a mandoline slicer or a very sharp chef’s knife.
  2. Step 2: Salt and rest
    Transfer the cucumber slices to a large bowl, add the 2 tablespoons of salt, and toss to coat evenly. Let stand at room temperature for 2 hours.
  3. Step 3: Remove excess moisture
    After 2 hours, wrap the cucumber slices in paper toweling and squeeze firmly to remove as much moisture as possible. Discard the liquid.
  4. Step 4: Make the dressing
    In a mason jar or small bowl, combine the lemon juice, vinegar, oil, dry mustard, and salt and pepper to taste. Shake or whisk until the dressing is well emulsified.
  5. Step 5: Dress the cucumbers
    Place the squeezed cucumbers in a serving bowl. Pour the dressing over the cucumbers and toss to coat evenly.
  6. Step 6: Season and serve
    Taste and adjust seasoning. Sprinkle generously with paprika. Serve immediately or refrigerate for 20 to 30 minutes before serving.

Equipment

Find it online: https://recipe-rewind.com/viennese-cucumber-salad/

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