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
4 cucumbers (about 800 g / 1.7 lbs)
60 g (¼ cup) onion, finely chopped
1 packet low carb sugar substitute (such as stevia)
120 ml (½ cup) apple cider vinegar
1 tsp (1 g) dried basil
1 tsp (2 g) celery seed
120 ml (½ cup) olive oil
Salt, to taste
Black pepper, to taste
Instructions
Wash cucumbers thoroughly. Peel if desired, then slice thinly into rounds. Place in a large mixing bowl.
In a separate bowl, whisk together apple cider vinegar, olive oil, sweetener, basil, celery seed, salt, and pepper.
Pour dressing over cucumbers and onions. Toss gently until evenly coated.
Cover and refrigerate for at least 1 hour to let flavors meld.
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