This low carb 3-ingredient cucumber vinegar salad is the kind of simple, crunchy side dish my great aunt used to make when times were tight but she still wanted something bright on the table. It’s basically paper-thin cucumbers and onion rings soaked in a clear, tangy-sweet vinegar brine until they turn translucent and extra crisp. I love tossing it together in a plastic container before work—by dinner, it’s chilled, refreshing, and ready to scoop alongside whatever is on the menu. Minimal ingredients, maximum nostalgia.
Serve this cucumber vinegar salad straight from the fridge as a cool, crunchy side with grilled chicken, burgers, brats, or baked fish. It’s also great spooned over a simple green salad for extra texture, or tucked next to sandwiches and wraps instead of chips. Because it’s so light and low carb, it balances out richer mains like casseroles or BBQ pulled pork. I usually make it in a lidded plastic container so it’s easy to bring to potlucks, picnics, or to keep in the fridge for quick weeknight dinners.
Low Carb Cucumber Vinegar Salad
Servings: 4
Ingredients
2 medium cucumbers, very thinly sliced
1/2 medium white onion, very thinly sliced into rings
3/4 cup white vinegar (or distilled vinegar), plus 2–3 tablespoons water, to taste
Directions
Slice the cucumbers as thinly as you can so they look almost translucent—this helps them soak up the vinegar and stay extra crisp. A sharp knife works fine; a mandoline makes it even easier if you have one.
