Beat the heat with the ultimate summer side dish! This Crisp and Refreshing Cucumber Salad is everything you crave on a warm day: cool, crunchy, and bursting with a tangy-sweet flavor that will have you coming back for more. Made with simple ingredients like crisp English cucumber, sharp red onion, and a zesty apple cider vinaigrette, it’s the perfect light and healthy addition to any BBQ, picnic, or simple weeknight meal. It’s so easy to whip up, and the chilling time makes all the flavors meld together into pure perfection. Get ready to make your new favorite go-to salad!
Ingredients
• 1 large English cucumber, about 400g
• Salt, for drawing out moisture and to taste
• ½ medium red onion, about 75g
• ½ cup / 120 ml apple cider vinegar
• 2 tablespoons / 30 ml avocado oil
• 2 tablespoons / 24g granular erythritol or sugar
• ½ teaspoon / 1g dried ground oregano
• Ground black pepper, to taste
Instructions
1. How to Make Cucumber Salad
2. Slice the English cucumber into thin rounds and place them in a colander. Sprinkle generously with salt and toss to coat. Let the cucumbers sit for 10-15 minutes to draw out excess water, which keeps the salad crisp.
3. While the cucumbers rest, thinly slice the red onion and add it to a medium-sized mixing bowl.
4. Gently pat the cucumber slices dry with a paper towel to remove residual salt and moisture. Add the dried cucumbers to the bowl with the onions. Pour in the apple cider vinegar, avocado oil, erythritol, and dried oregano. Stir gently to combine everything, then season with black pepper and additional salt, if needed.
5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. For best results, chill overnight. Serve cold.
Nutritional Information
• Yield: 4 servings
• Prep time: 10 minutes
• Chill time: 2 hours
• Amount per serving (estimation)
• Calories: 85
• Fat: 7g
• Carbohydrates: 4g
• Sugar: 2g
• Protein: 1g
Pro Tips
• For the best crunch, use English or Persian cucumbers as they have thinner skin and fewer seeds. No peeling is necessary!
• Granular erythritol can be swapped for an equal amount of regular sugar or a tablespoon of maple syrup for a different flavor profile.
• Elevate your salad by adding 2 tablespoons of fresh, chopped herbs like dill or mint for a burst of freshness.
• While 2 hours is good, letting the salad marinate overnight in the refrigerator deepens the flavor for an even more delicious result.
FAQ
Q: Why do you salt the cucumbers for this salad
A: Salting the cucumbers and letting them sit for 10-15 minutes helps draw out excess water. This step is crucial for ensuring the final salad stays crisp and doesn’t become watery.
Q: How long should this cucumber salad marinate
A: For good flavor, the salad should be refrigerated for at least 2 hours. For the best and most developed flavor, it is recommended to let it marinate overnight in the refrigerator.
Q: Can I use regular sugar instead of erythritol
A: Yes, you can easily substitute the granular erythritol with an equal amount of regular sugar. A tablespoon of maple syrup can also be used as an alternative sweetener.
Q: What are the best cucumbers for a salad
A: The recipe recommends using English or Persian cucumbers. They are ideal because they have thinner skin, which doesn’t require peeling, and fewer seeds, resulting in the best possible crunch.
