If there were ever a dish that screams summer simplicity, it’s this Apple Cider Vinegar Cucumber Salad. Cool, crisp, and with a tangy bite that perks up any plate, this dish is proof that the best things in life are often the easiest to make. Whether you’re navigating the world of keto or just trying to eat a bit cleaner, this salad delivers bold flavor with minimal effort.
It’s the perfect sidekick to grilled mains, picnic spreads, or just a fork-straight-from-the-fridge snack. Plus, this low-carb cucumber salad is sugar-free, which means it keeps things light without sacrificing taste.
Why You’ll Love This Apple Cider Vinegar Cucumber Salad
- It takes less than 10 minutes to prep.
- The flavors get better as it chills, making it a dream for make-ahead meals.
- It hits all the marks: keto summer salad, refreshing crunch, and no added sugar.
- The dressing doubles as a marinade—soak some onion or even a few cherry tomatoes with it!
Ingredients You’ll Need
- 4 cucumbers (approx. 800 g), thinly sliced
- ¼ cup (30 g) onion, finely chopped
- 1 packet low-carb sugar substitute (e.g., stevia)
- ½ cup (120 ml) apple cider vinegar
- 1 tsp dried basil
- 1 tsp celery seed
- ½ cup (120 ml) olive oil
- Salt, to taste
- Pepper, to taste
How to Make Apple Cider Vinegar Cucumber Salad
- Slice and prep: Wash cucumbers and slice them into thin rounds. Place in a large bowl.
- Whisk the dressing: In a separate bowl, combine the onion, stevia, apple cider vinegar, basil, celery seed, olive oil, salt, and pepper.
- Combine: Pour the dressing over the cucumbers and toss gently until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve cold: Give it a quick toss before serving and enjoy every crunchy, tangy bite!
Tips for the Best Flavor
- Slice your cucumbers as thin as you can for the ultimate crunch-meets-marinate balance.
- If you’re not a fan of raw onion, soak the chopped onion in cold water for 5 minutes before mixing to mellow the bite.
- Let the salad chill overnight for deeper flavor—it gets better with time!
- Swap stevia for monk fruit or erythritol if that’s your jam.
From My Table to Yours
This salad was a surprise hit at my last family BBQ. I tossed it together last-minute using garden cucumbers and whatever seasonings were in arm’s reach. By the end of the night, everyone asked for the “secret sauce.” It’s now on steady rotation at our house, especially during cucumber season when our garden seems to explode overnight.
Perfect Pairings for Your Salad
- Grilled chicken or fish
- Burgers (yes, even the bun-less kind!)
- A scoop on top of leafy greens for extra crunch
- Alongside BBQ or smoked meats as a cooling contrast
How to Store It
This salad keeps beautifully in the fridge for up to 3 days. Store in an airtight container, and give it a stir before serving. The cucumbers will soften a bit, but still taste delicious. In fact, some might say the second-day flavor is even better.
FAQs About Apple Cider Vinegar Cucumber Salad
Can I use a different vinegar?
Sure! White wine vinegar or rice vinegar will give a milder flavor, but apple cider vinegar is the star for its robust tang.
Do I need to peel the cucumbers?
Not at all. If they’re thin-skinned (like English cucumbers), keep that peel on for extra fiber and color.
Can I add other veggies?
Absolutely. Thinly sliced radishes or bell peppers play well here.
Is this recipe kid-friendly?
It can be! Start with less vinegar and sweeten a touch more if needed for younger palates.
Tangy, Crisp, and Totally Refreshing
This Apple Cider Vinegar Cucumber Salad is everything a sugar-free cucumber recipe should be: simple, vibrant, and utterly addictive. Whether you’re feeding a crowd or meal-prepping for the week, this salad is sure to become a summer go-to. So grab those cucumbers and let the chilling begin!
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Zing Into Summer with This Apple Cider Vinegar Cucumber Salad
- Total Time: 10 minutes (+1 hour chilling)
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This Apple Cider Vinegar Cucumber Salad is the refreshing, tangy side dish your summer needs. With crisp cucumber slices, a sugar-free vinaigrette, and a punch of herbs and spices, it’s a keto-friendly, low-carb salad that’s ready in minutes. Perfect for BBQs, light lunches, or make-ahead meal prep.
Ingredients
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4 cucumbers (approx. 800 g), thinly sliced
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¼ cup (30 g) onion, finely chopped
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1 packet low-carb sugar substitute (e.g., stevia)
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½ cup (120 ml) apple cider vinegar
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1 tsp dried basil
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1 tsp celery seed
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½ cup (120 ml) olive oil
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Salt, to taste
-
Pepper, to taste
Instructions
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Wash and thinly slice cucumbers; place them in a large bowl.
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In a separate bowl, whisk together onion, sweetener, apple cider vinegar, basil, celery seed, olive oil, salt, and pepper.
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Pour dressing over cucumbers and toss gently to combine.
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Cover and refrigerate for at least 1 hour before serving.
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Toss again before serving and enjoy chilled.
Notes
For best results, slice cucumbers as thin as possible.
Soak onions in water for 5 minutes before mixing to mellow their sharpness.
The flavor improves after resting overnight.
Substitute sweetener with monk fruit or erythritol as preferred.
Add radishes or bell peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: American