Cucumber and Onion Salad
Crisp cucumbers and thin-sliced onion tossed in a white wine vinegar dressing with a light hint of sweetness.
Servings: 6 servings
Equipment
- Mandoline (recommended)
Ingredients
- 2 English cucumbers thinly sliced
- ½ white onion thinly sliced
- ⅓ cup white wine vinegar
- 3 tablespoons water
- 1 tablespoon vegetable oil or olive oil
- 3 teaspoons sweetener Swerve or another granulated sweetener
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
Instructions
- Wash cucumbers and pat dry. Slice cucumber and onion, then place in a large bowl.
- Stir together white wine vinegar, water, vegetable oil, sweetener, salt, and pepper in a small bowl.
- Pour dressing over cucumber and onions and mix until coated.
- Refrigerate for at least 1 hour before serving.
Notes
- Make this salad ahead of time and take it along for a light lunch.
- Mix the dressing until the sweetener dissolves or it could be grainy.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Double the vinaigrette recipe and store it in the refrigerator to use in other salads or as a marinade for meat dishes.
Nutrition
Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 101mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.4mg