Low Carb Apple Cider Vinegar Cucumber Salad
A refreshing cucumber salad enhanced by the tangy kick of apple cider vinegar, perfect for summer barbecues or as a light accompaniment to grilled meats.
Ingredients
Salad Ingredients
- 2 large cucumbers Fresh cucumbers, rinsed and sliced.
- 1/4 cup apple cider vinegar
- 1 tablespoon stevia Or to taste.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 red onion, sliced Optional.
- Fresh dill or parsley for garnish Optional.
Instructions
Preparation
- Wash and slice the cucumbers into thin rounds.
- In a mixing bowl, combine the apple cider vinegar, stevia, salt, and black pepper. Stir until the stevia has fully dissolved.
- Add the sliced cucumbers (and onion, if using) to the bowl and toss until they're evenly coated with the dressing.
- Allow the salad to rest for at least 10 minutes so the flavors can meld beautifully.
- Optionally garnish with fresh dill or parsley before serving cold.
Notes
For a twist, substitute stevia with honey or another sweetener. Use a mandoline slicer for even cucumber slices. For added flavor, consider chili flakes or lemon juice. This salad pairs well with grilled chicken, fish tacos, or barbecued ribs. Store leftovers in an airtight container in the refrigerator for up to 3 days.