Keto Cucumber Salad

This refreshing Keto Cucumber Salad is the perfect balance of tangy and sweet, with a crunch that is utterly satisfying. It's a fantastic side dish that complements a variety of keto-friendly meals, and it's packed with flavor without the carbs!

Course Sides

Cuisine American

Keyword Easy Keto Salad, Keto Cucumber Salad, keto side dish, Low-Carb Salad

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 50kcal

Equipment

Mandoline slicer or sharp knife
Cutting board
Large mixing bowl
Small whisking bowl
Whisk

Ingredients

2 large cucumbers (approximately 1 pound or 450 grams), thinly sliced
¼ red onion (about 2 ounces or 56 grams), thinly sliced
2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
½ tsp granulated erythritol or other keto-friendly sweetener
1 tbsp fresh dill chopped
½ tsp sea salt
¼ tsp black pepper
¼ cup crumbled feta cheese (optional for garnish)

Instructions

Begin by washing the cucumbers thoroughly. Using a sharp knife or a mandoline slicer, cut the cucumbers into thin, even slices and place them in a large mixing bowl.
Peel and thinly slice the red onion and add it to the bowl with the cucumber slices.
In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, and granulated erythritol until the sweetener is completely dissolved.
Pour the vinegar and oil mixture over the cucumber and onion slices. Sprinkle in the chopped fresh dill, sea salt, and black pepper.
Gently toss all the ingredients together until the cucumber slices are evenly coated with the dressing and herbs. Taste and adjust seasoning if necessary.
If desired, sprinkle crumbled feta cheese over the salad for an added creamy texture and tangy flavor.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld together more intensely.

Notes

For the best flavor, use English cucumbers as they are seedless and have a tender skin that does not require peeling.

Adjust the sweetness and acidity of the dressing to your liking by adding more erythritol or vinegar, respectively.

This salad can be stored in an airtight container in the refrigerator for up to 24 hours, making it a great make-ahead side dish.

Nutrition