Cucumber Vinegar Salad
A refreshing salad featuring crisp cucumbers and sweet Vidalia onions in a tangy vinegar dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Salad
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 medium cucumbers (peeled and thinly sliced)
- 1 Vidalia onion (thinly sliced)
- 1/2 cup water
- 2 cups white wine vinegar (or apple cider vinegar)
- 1/4 cup granulated monk fruit sweetener (or sugar)
- Salt and pepper to taste
Instructions
- Mix the water, white vinegar, and monk fruit sweetener in a bowl until the sweetener is completely dissolved.
- Season with salt and pepper to taste.
- Combine the cucumber slices and onion slices in a large bowl or jar.
- Pour the dressing over the cucumber and onion mixture.
- Toss everything together until the cucumbers and onions are well coated with the dressing.
- Cover the bowl and let the salad marinate in the refrigerator for at least 60 minutes before serving.
- Store any leftover salad in the fridge for up to 4 days.
Notes
Chill the salad for optimal flavor; it gets better as it sits. Experiment with herbs like dill or parsley for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg