This keto salad is the perfect way to satisfy that crunchy, sweet, tangy craving that hits on a hot summer day. It's also a great way to dress up the cucumbers you harvested from your garden. You can enjoy this keto recipe right away or let it marinate for a few hours to a few days. The flavor will intensify as time passes.
Cut up the vegetables in very thin slices. You can do this by hand or use a mandoline to get perfectly thin slices without great knife skills.
Next, combine the vinegar, dill, BochaSweet and salt and stir together until combined. Taste the dressing to make sure it's sweet enough. Feel free to add another tablespoon of BochaSweet if needed.
Finally, toss the cucumbers and onions into the dressing.
Store in a tightly sealed container in the refrigerator for up to 2 weeks. Make sure you stir the cucumbers every day or so if you aren't going to eat these right away or made a large batch in advance. I like to store these in a mason jar.
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Notes
Note: Nutrition facts are estimates. The information presented here includes the onions but does not include the sugar alcohols from BochaSweet because they are not processed by the body. To lower the carb count further you can omit the red onion. Recipe updated 9/30/19 to include 1 tablespoon MCT oil to bump up the good for you fats ;-)The nutrition facts for our Keto Cucumber Salad were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.