Description
This cucumber salad is light and refreshing with just the right amount of tang. A perfect balance of salty and sweet.
Ingredients
- 5 mini cucumbers (or one English)*
- 1/4 cup pickling vinegar*
- 1/4 cup apple cider vinegar
- 3/4 teaspoon Himalayan sea salt
- 3/4 teaspoon celery salt
- 1 Tablespoon fresh dill*
- 1/4 cup pickled red onions*
Instructions
- Thinly slice the cucumbers (using a mandoline slicer if you’re a pro, but a sharp knife will do).
- Place sliced cucumbers in a glass bowl.
- Add remaining ingredients and stir until fully incorporated.
- Eat immediately or store in the fridge for up to 2 weeks.*
Notes
*Mini or English cucumbers are best because they’re seedless. However, if you can’t get your hands on them regular cucumbers will do.
*The vinegar that you’re storing those wonderful homemade pickled onions in is full of flavor and makes an excellent addition to this salad. However, you’re welcome to use red wine or champagne vinegar in its place if you’ve opted out of the pickling process.
*Fresh is always best. Use 1/2 Tablespoon dried dill as a last resort (if you can’t get your hands on fresh).
*See recipe above.
*After 4-5 days your cucumbers will begin turning into pickles. Don’t worry, they’ll be the best damn pickles you’ve ever tasted!
- Prep Time: 10
- Category: Salad
- Method: Raw
- Cuisine: Keto
Nutrition
- Serving Size: 1 Cup
- Calories: 13
- Sugar: 2g
- Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
