When it comes to summer sides (or honestly, anytime you need something light and zesty), nothing beats a crisp and tangy Apple Cider Vinegar Cucumber Salad. This isn’t just any cucumber salad—it’s the kind that makes you feel refreshed with every bite, thanks to its crunchy cucumbers, a bright vinegar dressing, and just the right hint of herbs.
The best part? It’s quick, low in carbs, and can easily fit into a keto lifestyle without sacrificing flavor. Whether you’re serving it as a Mediterranean side dish next to grilled chicken, bringing it to a family potluck, or just need a cooling bite on a hot day, this salad has you covered.
I love how simple it is—you literally slice, whisk, toss, and chill. No stove, no oven, no stress. It’s the kind of recipe that feels almost too easy, yet somehow steals the spotlight at the dinner table. So if you’re craving a refreshing cucumber salad that’s as effortless as it is delicious, tie on that apron (or don’t—it’s that simple) and let’s get mixing!
Why You’ll Love This Apple Cider Vinegar Cucumber Salad
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Quick and easy: only 10 minutes of prep.
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Perfect low carb salad for keto and beyond.
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Bright, tangy, and refreshing flavor in every bite.
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A crowd-pleasing Mediterranean side dish that pairs with just about anything.
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Make-ahead friendly—better after chilling.
Ingredients You’ll Need
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4 cucumbers (about 800 g / 1.7 lbs)
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60 g (¼ cup) onion, finely chopped
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1 packet low carb sugar substitute (such as stevia)
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120 ml (½ cup) apple cider vinegar
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1 tsp dried basil (1 g)
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1 tsp celery seed (2 g)
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120 ml (½ cup) olive oil
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Salt, to taste
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Black pepper, to taste
Step-by-Step Instructions
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Wash cucumbers thoroughly. Peel if desired, then slice thinly into rounds. Place in a large mixing bowl.
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In a separate bowl, whisk together apple cider vinegar, olive oil, sweetener, basil, celery seed, salt, and black pepper.
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Pour dressing over cucumbers and onions. Toss gently until evenly coated.
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Cover and refrigerate for at least 1 hour to chill and let flavors meld.
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Serve cold and enjoy!
Tips for the Best Cucumber Salad
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Slice thin for crunch. A mandoline makes quick work of this and gives you picture-perfect cucumber rounds.
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Chill for flavor. Don’t skip the fridge time—the vinegar dressing really needs that hour to soak in.
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Choose your cucumbers wisely. English cucumbers are less watery and don’t need peeling, but garden cucumbers work just as well.
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Onion swap. If raw onion feels too strong, soak the chopped pieces in cold water for 10 minutes before adding.
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Sweetness your way. Adjust the sweetener to taste. Some like their vinegar dressing tangy-sharp, others prefer it slightly mellow.
A Personal Story from My Kitchen
I first whipped up this Apple Cider Vinegar Cucumber Salad on a sweltering July afternoon when the thought of turning on the oven made me break into a sweat. We had friends coming over for a backyard barbecue, and while the burgers were covered, I needed a side that wouldn’t feel heavy.
I tossed together this salad with what I had on hand—cucumbers from the garden, a splash of apple cider vinegar from the pantry, and a sprinkle of herbs. It was so simple, yet when I served it, everyone kept coming back for seconds. One guest even admitted she liked it better than the grilled ribs (don’t tell my husband!).
Ever since then, this salad has become my go-to for gatherings. It’s proof that sometimes the easiest recipes make the most lasting impressions.
What to Serve with Apple Cider Vinegar Cucumber Salad
This salad is incredibly versatile—it plays nicely with just about any meal. Here are a few of my favorite pairings:
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Grilled meats: Chicken, steak, or salmon all benefit from a tangy, crisp side.
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Mediterranean mains: Think falafel, gyro wraps, or lamb skewers.
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BBQ classics: Burgers, hot dogs, and pulled pork taste lighter with this salad on the plate.
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Light lunches: Serve it alongside tuna salad, egg salad, or even a slice of quiche.
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Picnic spreads: Pair with potato salad, coleslaw, and deviled eggs for the ultimate outdoor feast.
How to Store Leftovers
One of the best things about this keto cucumber salad is that it gets even better the next day.
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Refrigerate: Store in an airtight container for up to 3 days.
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Stir before serving: The dressing can settle, so give it a quick toss before dishing out.
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Avoid freezing: Cucumbers don’t hold up well in the freezer—they lose their crunch.
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Make-ahead tip: You can prep the cucumbers and dressing separately up to a day in advance. Just combine an hour before serving.
FAQs About Apple Cider Vinegar Cucumber Salad
Can I make this salad without a sweetener?
Yes—just skip it if you prefer a tangier bite.
Can I use fresh herbs instead of dried?
Absolutely. Fresh basil adds a vibrant pop of flavor—use about 1 tablespoon chopped.
Is this salad really keto-friendly?
Yes! With cucumbers, olive oil, and a sugar substitute, it’s the perfect low carb salad for keto diets.
Can I swap the vinegar?
You can use white wine vinegar or rice vinegar, but apple cider vinegar gives the best balance of tang and sweetness.
Can I make it creamy?
For a twist, stir in a spoonful of Greek yogurt before serving. It turns into a creamy cucumber salad while still refreshing.
The Perfect Bite of Freshness
At the end of the day, this Apple Cider Vinegar Cucumber Salad is proof that simple ingredients can create something extraordinary. It’s crisp, tangy, and refreshing—the kind of side dish that never overstays its welcome on the table. Whether you’re enjoying it as a Mediterranean side dish or pairing it with backyard barbecue, it’s a recipe that works all year long.
So next time you’re looking for a fuss-free, crowd-pleasing salad, reach for those cucumbers and vinegar. Trust me—you’ll be making this one on repeat.
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Print
Apple Cider Vinegar Cucumber Salad
- Total Time: 1 hour 10 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Apple Cider Vinegar Cucumber Salad is a crisp, tangy, and refreshing side dish made with thinly sliced cucumbers, a zesty vinegar dressing, and herbs. Light, low carb, and keto-friendly, it’s perfect for barbecues, picnics, or Mediterranean-inspired meals. Quick to prepare and make-ahead friendly, this cucumber salad is a year-round favorite that pairs beautifully with grilled meats, seafood, or classic BBQ dishes.
Ingredients
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4 cucumbers (about 800 g / 1.7 lbs)
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60 g (¼ cup) onion, finely chopped
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1 packet low carb sugar substitute (such as stevia)
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120 ml (½ cup) apple cider vinegar
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1 tsp (1 g) dried basil
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1 tsp (2 g) celery seed
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120 ml (½ cup) olive oil
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Salt, to taste
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Black pepper, to taste
Instructions
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Wash cucumbers thoroughly. Peel if desired, then slice thinly into rounds. Place in a large mixing bowl.
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In a separate bowl, whisk together apple cider vinegar, olive oil, sweetener, basil, celery seed, salt, and pepper.
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Pour dressing over cucumbers and onions. Toss gently until evenly coated.
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Cover and refrigerate for at least 1 hour to let flavors meld.
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Serve cold and enjoy!
Notes
A mandoline makes slicing cucumbers quick and even.
Chill for at least an hour—the dressing develops better flavor over time.
Use English cucumbers for less watery slices (no peeling required).
If onion flavor is too strong, soak chopped onions in cold water for 10 minutes before adding.
Adjust sweetener to taste, or omit for a sharper flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-cook
- Cuisine: Mediterranean-Inspired