Ingredients:
- 5 oz. onions
- 1 1/2 lbs. cucumber approx. 2 large English cucumbers
- 1 tsp. sea salt
- 1/2 cup sour cream
- 2 Tbsp. distilled white vinegar
- 3 1/2 Tbsp. allulose
- 1/2 tsp. dried dill
- 1 tsp. dried parsley
Directions:
- Thinly slice the onions and cucumbers and spread them out evenly in a single layer on a sheet pan.
- Sprinkle the sea salt over the onion and cucumber slices and set aside to rest for 30 minutes.
- Meanwhile, place the sour cream, white vinegar, allulose, dried dill, and dried parsley in a medium bowl and whisk until combined. Cover and refrigerate.
- Blot the cucumber and onion slices with paper towel to soak up the liquid and then squeeze them by hand to release more moisture. Place them in a colander over the sink or a bowl and let drain for 30 minutes.
- Once drained, remove the dressing from the fridge and gently toss in the dressing until coated.
- Cover and refrigerate for at least an hour before serving.
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Nutrition Facts
Keto Cucumber Salad
Serving Size
1 bowl (about 169 g.)
Amount per Serving
Calories
59.33
% Daily Value*
Fat
3.74
g
6
%
Saturated Fat
1.95
g
12
%
Trans Fat
0.17
g
Polyunsaturated Fat
0.16
g
Monounsaturated Fat
0.89
g
Cholesterol
11.31
mg
4
%
Sodium
397.17
mg
17
%
Potassium
224.04
mg
6
%
Carbohydrates
12.14
g
4
%
Fiber
1.53
g
6
%
Sugar
2.84
g
3
%
Sugar Alcohol
0.05
g
Net Carbs
3.9
g
Protein
1.91
g
4
%
Vitamin A
92.79
IU
2
%
Vitamin C
8.95
mg
11
%
Calcium
51.14
mg
5
%
Iron
0.54
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
