Low Carb Creamy Cucumber Salad. I want you to know this is very cool and refreshing. It has been made for 100’s of years to the gustatory delight of many generations. Way back when, you know…when people grew their own vegetable gardens, milked their own cows to make their own dairy products, had chickens running around squawking their brains out, these were ingredients everyone had. So, low carb creamy cucumber salad was a natural thing to fix right out of the garden. And yes, vinegars were used prodigiously because when you didn’t have anything else for dessert, there was always Vinegar Pie Custard.
Please, do use a mandoline to do your slicing. It not only makes the vegetables easy to cut thinly, but they will also be uniform in size. Also, take a good look at the third picture as you want to draw out the excess liquid in the cucumber. If you don’t, you are going to end up with a soppy cucumber sour cream soup.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 Large Cucumber Washed, Halved, Seeded, & Sliced Paper Thin
- ¼ Red Onion Sliced Paper Thin
- 2 T Sour Cream
- 1 t White Vinegar
- ½ t Dried Dill Weed
- Salt & Freshly Ground Pepper
- Slice cucumber and onion very thinly, put into mixing bowl, sprinkle lightly with salt, mix well and allow to sit for 45-60 minutes to draw out the liquids.
- Drain well and I mean DRAIN & SQUEEZE well.
- If you plan to eat this a couple of hours later then refrigerate, and drain again.
- Mix sour cream, vinegar, and dill.
- Now add to cucumber & onion, mix well, add pepper, and serve immediately.
- 2 Servings
- 50 Calories, 1.4g Protein, 2.7g Fat, 4.8g Carbs, 1.1g Fiber, 3.7g Net Carbs
- This recipe is enough for 2-3 generous servings and may easily be doubled or tripled etc.