I mentioned on the Podcast recently that I love cucumber salad. My favorite way to eat it is marinated in water and white vinegar, but recently I decided to change things up a bit and make some creamy dressing instead. It was a nice twist on an old classic, and my family gobbled it up.
Feel free to swap out the dill for your favorite herbs, and throw in a little sliced or chopped tomato, if you'd like a little extra flavor or color. Cucumber salads are so basic that they're super easy to really make your own!Print
4.5 NET carbs per serving
- 600 g cucumber, rinsed and sliced (about 2 large)
- 110 g red onion, sliced (about 1/2 medium onion)
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1/4 tsp dried dill, or to taste
- 1/2 c sour cream
- 3-6 tbsp white vinegar, to taste
- 2-4 drops liquid stevia, to taste, as desired
- Combine cucumber, red onion, and garlic in a lidded, long-ish casserole dish.
- Make the dressing by whisking together all the remaining ingredients. Taste, and adjust vinegar and seasonings, as desired.
- Pour the dressing over the cucumber mixture and toss to coat. Make sure the cucumbers are mostly in one layer so they can marinate well in the dressing.
- Cover and refrigerate until well-chilled and flavors have melded, about 4 hours or overnight.
- Serve cold.
This dish tastes better the longer it sits, so feel free to make it ahead of time.
- Serving Size: 1/6 recipe
- Calories: 58.6
- Fat: 3.8 g
- Carbohydrates: 5.8 g
- Fiber: 1.3 g
- Protein: 1.3 g