Apple Cider Vinegar Cucumber Salad
A refreshing, quick-cooling salad with crunchy cucumbers and a tangy apple cider vinegar dressing, perfect for summer BBQs and light meals.
Ingredients
Main Ingredients
- 2 medium cucumbers, English or Persian Use English or Persian cucumbers for thin, tender skins.
- 1/4 cup apple cider vinegar Provides bright acidity and a hint of fruitiness.
- 1 tablespoon stevia Use granular or liquid; substitute with 1-2 teaspoons sugar, honey, or maple syrup if preferred.
- 1/2 teaspoon salt Kosher or sea salt; adjust to taste.
- 1/4 teaspoon black pepper Freshly ground for best aroma.
- 1 tablespoon olive oil Opt for neutral extra-virgin for flavor; optional for a sharper dressing.
Optional Ingredients
- 1-2 tablespoons chopped fresh herbs (dill, parsley, mint) Add for flavor.
Instructions
Preparation
- Wash the cucumbers and trim the ends. Slice them very thin—about 1/8 inch—using a sharp knife or mandoline.
- Place the cucumber slices in a medium bowl.
- In a small bowl, whisk the apple cider vinegar, stevia (or chosen sweetener), salt, pepper, and olive oil until the sweetener dissolves.
- Pour the dressing over the cucumbers and toss gently until all slices are coated.
Resting
- Let the salad sit at room temperature for at least 15 minutes to allow flavors to meld. Chill for 30–60 minutes if you prefer it colder.
Serving
- Garnish with chopped fresh dill or parsley just before serving.
Notes
Refrigerate in an airtight container within 2 hours of making. Consume within 2–3 days for best texture and flavor. Don’t freeze this salad, as freezing ruins cucumber texture. Expect the cucumbers to release water and soften over time; drain excess liquid before serving leftovers if they become too watery.