Description
A refreshing and tangy cucumber vinegar salad that is perfect for summer gatherings, easy to make and gluten-free.
Ingredients
Scale
- 5 cucumbers, fresh and firm
- 1 red onion, sliced
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1/2 cup water
- 11/2 teaspoon salt
- Optional: Up to 1 cup diced bell peppers for added crunch
Instructions
- Make the Dressing: Start by whisking together the apple cider vinegar, sugar, and salt in a medium-sized bowl. The smell will be tangy and fresh. Adjust the sugar according to your taste preference—do not add too much sugar as you want a good zing!
- Combine the Ingredients: Toss the sliced cucumbers and red onion into the large bowl. Pour the prepared dressing over them. Ensure all the vegetables are evenly coated, paying attention to any clumps.
- Let It Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For better flavor mingling, leaving it longer is even better. Just do not forget about it, or the cucumbers might soften.
- Drain Before Serving: Before serving, drain any excess liquid that has collected in the bowl. Tilt the bowl gently to allow the juices to flow out, retaining as much dressing as possible for optimal flavor.
- Serve & Enjoy: Scoop the salad into small bowls. If desired, garnish with fresh herbs for a pop of color. This light and refreshing dish pair perfectly with grilled meats or rich meals. Serve fresh for the best taste!
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 3 days. The cucumbers will soften over time but the dressing will remain flavorful.
- Expert Tips: Peel cucumbers if the skin is tough for a better texture. Adjust the sweetness of the dressing by tasting it and modifying the amount of sugar as desired. If using, consider mixing in diced bell peppers for additional crunch.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Pair with grilled meats like chicken or pork, serve alongside sandwiches for a fresh crunch, or use as a topping for tacos or wraps.
- Recipe Variations: For a different flavor profile, you can substitute apple cider vinegar with white vinegar, but this may slightly change the taste. Use keto-friendly sweetener instead of sugar; monk fruit or erythritol can be used as a substitute.
- Ingredient Notes: Choose cucumbers that feel firm to the touch. If the cucumber skin feels tough, peeling them can enhance the salad’s texture. If you do not have cucumbers, zucchini can be used as a substitute for a similar texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 66
- Sugar: 13g
- Sodium: 237mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg