Refreshing Crunch: Just 3 ingredients. My great aunt made this crisp side dish when times were tough to brighten up dinner.

To keep this true to the spirit of my great aunt’s “times were tough” salad and the 3-ingredient promise, everything extra is optional. If you don’t mind adding a fourth ingredient, a pinch of salt or a drop or two of liquid sweetener (like stevia or monk fruit) can soften the sharpness of the vinegar while staying low carb. You can also swap white vinegar for apple cider vinegar for a slightly fruitier flavor and golden tint, or use red onion instead of white for a bit more bite and color. For meal prep, make a double batch in a larger plastic container—just be sure the vegetables stay mostly submerged in the liquid so they stay crisp and safe. Always store the salad covered in the refrigerator and use within 3–4 days for best texture and food safety. If the cucumbers get slimy, smell off, or the liquid turns cloudy or fizzy, discard the batch. Use a clean fork or tongs each time you serve some out to avoid introducing bacteria into the container. This salad is very forgiving: you can stretch it with an extra cucumber if you have more mouths to feed, or tone down the vinegar with a bit more water if you’re serving kids or vinegar-shy eaters.