A perfect side dish for a hot weather meal, this light, and easy cucumber salad with apple cider vinegar is an excellent accompaniment to seafood, chicken or grilled red meat.
Paper-thin slices of cucumber are tossed in a light vinegar mixture and allowed to marinate for a few hours to deepen their flavor. The result is a light, refreshing salad.
This cucumber salad with apple cider vinegar is one of the first recipes I tried with stevia sweetener. Stevia is the perfect low carb sweetener to tone down the vinegar and make it more palatable without adding any carbs. Cucumber salad typically has sugar added to offset the vinegar. This low carb version uses stevia as the sweetener.
The cucumbers in the markets are never as good as the ones freshly picked from a home garden. When I do buy cucumbers in the grocery store, I prefer the burpless English cucumbers that are long and thin. They usually aren’t waxed and I like the mild taste that doesn’t lead to the adverse indigestion type effect.
Cucumber Salad with Apple Cider Vinegar
1/4 cup onion , finely chopped
1 low carb sugar substitute packet(s)
1/2 cup apple cider vinegar
1 teaspoon basil
1 teaspoon celery seed
1/2 cup olive oil
- Cut the cucumbers into slices, and place them in a large bowl.
- In a small bowl, mix the remaining ingredients.
- Pour oil and vinegar over cucumbers. Toss to coat.
- You can add parsley. I am. (optional)