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How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

September 27, 2022 by officially gluten free Leave a Comment

This Delicious Creamy Cucumber Salad Recipe is made with only 5 Budget-Friendly Ingredients! The Simple Salad is made with thinly sliced English Cucumbers generously drenched in Sour Cream, and seasoned with a little Fresh Dill and cracked Salt and Pepper. It’s the perfect Low Carb Side Dish or makes a Refreshing Gluten Free Snack that comes together in Minutes.

What is Cucumber Salad?

Cucumber Salad is a total classic! It’s light, refreshing, and easy to make. There are two different versions of Cucumber Salad that you might find, one having a light vinegar dressing, the other being a creamy version. This recipe is for the creamy version. There are slight variations out there, of course, but this version is our absolute favourite.

What’s in Cucumber Salad?

This salad only uses simple and budget-friendly ingredients. Here’s what you’ll need:

Cucumbers: I recommend English cucumbers as they’re sweeter, have a slightly thinner skin, with less seeds. You can use any type of cucumbers for this salad.
White Onion: I use a white onion here, but red onion or scallions would also be delicious.
Dill: Fresh dill really makes this salad taste so fresh and delicious.
Sour Cream: Makes up the base of the creamy sauce in this salad.
Salt & Pepper: Season to taste.

More Low Carb Salad Recipes To Try:

How Do You Make Creamy Cucumber Salad?

To make this delicious Low Carb Creamy Cucumber Salad:

Step 1: Use a peeler or knife to remove some of the cucumber’s skin. Then Slice the cucumber into thin slices and add to a mixing bowl.

Step 2: Mince the onion and add it along with the cucumbers. Chop the fresh dill and add it to the bowl as well. Next add the salt and pepper to the salad.

Step 3: Add the sour cream and mix until the cucumber slices are completely coated in the sour cream.

How Long Will it Last in the Fridge?

It’s easy to devour this salad in one sitting, especially if you’re serving it for a small group. But if you have leftovers, store it in an airtight container in the fridge for 2 to 3 days. Just note that the salad will become a bit watery over time.

Dressing: Creamy or Vinaigrette

I like the creaminess of the sour cream version of this salad but the vinaigrette version is also delicious. If you prefer a Cucumber Salad with a Vinegar Style Dressing, you can simply replace the dressing in this recipe with:

1/4 cup white vinegar, rice or cider vinegar
2 tablespoons light olive oil
2 teaspoons sugar (or low carb substitute)
2 tablespoons fresh dill
salt & pepper

To Make This Cucumber Salad Ahead

If your eating the cucumber salad immediately, it won’t matter as much but when making ahead, it can become watery over time. One way to avoid the extra water is to season cucumbers with salt in a large colander and let sweat 1 hour.

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

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How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

This recipe for Keto Creamy Cucumber Salad is easy to prep, uses simple ingredients, and the salad is loaded with fresh flavours! The Salad is light, creamy, and incredibly quick to make. It’s perfect for picnics, pot lucks, or summer grilling. The easy recipe is made in a snap with ingredients that are probably already in the kitchen. It takes just minutes to make and is the perfect gluten free side dish!

Looking for some More Delicious Low Carb Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Salami Roses. Everyone loves how cute they are and how quick and easy they are to make. Another one of Their favourites, are these tasty Waffled Carb Cakes. They’re perfect for impressing party guests or for spoiling someone special.

Recipe Notes:

– Use a mandoline slicer to cut the cucumbers in this recipe for even slicing that’s extra thin.

– Fresh dill is strongly preferred in this recipe. If you can’t find fresh dill, you can use dried dill. Use only 1 to 2 teaspoons of dried dill.

– Use thin-skinned cucumbers like English Cucumbers, for the least bitterness and best flavour. Waxy cucumbers will work but you will need to peel and possibly seed them first.

– Instead of sour cream, you can also use mayo, or plain Greek yogurt.

– This recipe makes 4 servings.

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★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

Creamy Cucumber Salad

5 from 5 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: gluten free, Keto, Low Carb, Salad, Side Dish

Prep Time: 5 minutes

Total Time: 5 minutes

Servings:

Calories: 73kcal

Ingredients

1 English Cucumber
1/2 Cup Sour Cream full fat
1/4 Cup White Onion minced
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Dill Fresh

Instructions

Use a peeler or knife to remove some of the cucumber's skin. Then Slice the cucumber into thin slices and add to a mixing bowl.
Mince the onion and add it along with the cucumbers. Chop the fresh dill and add it to the bowl as well. Next add the salt and pepper to the salad.
Add the sour cream and mix until the cucumber slices are completely coated in the sour cream.

Video

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 1.25g | Fat: 6g | Fiber: 0.5g

Nutritional Information

This Recipe for Creamy Cucumber Salad makes 4 Servings

Each Serving or 1/4 of the Salad =

73 Calories | 6 g Fat | 4 g Carbs | .5 g Fibre | 1.25 g Protein

3.5 g Net Carb per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Creamy Cucumber Salad, check out some of my other Keto Salad Recipes Here:

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How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

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Zucchini Noodles with Peanut Sauce

May 18, 2022 by officially gluten free Leave a Comment

These Keto Zucchini Noodles with Peanut Sauce are tossed in a creamy, savory and slightly spicy Thai curry and coconut milk sauce. It’s one of the simplest recipes to make and it’s full of delicious flavor. It’s also easy to customize so feel free to add protein or more vegetables to switch it up. It’s ready in less than 30 minutes and everyone always loves this beautiful and delicious Low Carb Vegetarian recipe.

What Is a Zucchini Noodle?

Zucchini Noodles also known as “Zoodles”, are a delicious and healthy gluten-free pasta alternative made from zucchini! They’re the ultimate pasta alternative. Inexpensive, gluten-free, and low in carbs, zucchini noodles can satisfy a pasta craving without sacrificing nutrition. They’re also paleo, vegan and keto friendly. Spiraled zucchini is my favorite way to eat them but they can also be made with a mandoline or julienne peeler. Slice the zucchini into noodles so it looks like pasta.

How do you Make Zucchini Noodles with Thai Peanut Sauce?

Step 1: Prep the zucchini

Step 2: Make the Thai peanut sauce

Step 3: Saute the zucchini

Step 4: Add the peanut sauce

How do you Make Low Carb Thai Peanut Sauce?

Blend the curry paste in a small pot with the vinegar and brown sugar (substitute). Then add the liquid from the coconut milk. Once it’s fully combined, add the the peanut butter. Bring to a boil over medium heat, then add, then stir in the cream from the can of coconut milk. Let simmer on low for 5 minutes.

How Do You Store Zucchini Noodles?

You can keep the leftovers in the fridge, in an airtight container, for about 3 days. Reheat them gently, on the stove top or in the microwave.

Can You Freeze Keto Zoodles?

I don’t recommend freezing zucchini noodles. Their water content is so high that once they’re thawed and reheated, they end up mushy and kinda gross.

What’s the best way to cook zucchini noodles?

The best way to cook Zucchini Noodles is to sauté them in oil or butter in a frying pan until tender. You can also Bake, boil or microwave them if preferred.

Should I Peel Zucchini before Spiralizing?

Don’t peel the zucchini before spiralizing. Once you peel the zucchini, the flesh is exposed and the moisture will start to seep out. This will give you a mushier noodle when you cook them. Instead, keep the skin on so that the noodles maintain their shape and all of the nutrients in the dark green skin.

What To Serve With Keto Zucchini Noodles and Thai Peanut Sauce

You can eat these delicious Zoodles all on their own or try adding some chicken or shrimp to the recipe. Check out my Keto Chicken with Peanut Sauce and my Keto Meatballs with Peanut Sauce. Both recipes would be a great addition to these yummy low carb noodles.

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WHAT IS THE KETOGENIC DIET?

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

More Keto Zucchini Recipes To Try:

Keto Zoodles with Peanut Sauce

This recipe for Keto Zoodles with Peanut Sauce is really easy to make. The sauce can be whipped up in a few minutes. It’s so tasty, you’ll want to add it to your regular dinner rotation. It’s made with a Thai Peanut sauce that’s slightly spicy but is still mild enough for a 10 year old to eat. Spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut.

Looking for some more delicious Keto Zucchini Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Bacon Zucchini Fries I love that they’re so easy and quick to make. Another one of our favourites, is these tasty Keto Zucchini Skins. They’re perfect for impressing dinner guests or for spoiling someone special. Let us know how they turned out for you in the comments below!

Recipe Notes:

– Make your zoodles ahead of time! This is the best time-saving tip. After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They’ll stay fresh for 2-3 days.

– Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.

– Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.

-Using a Julienne Peeler: If you don’t have a spiralizer, you can easily make zoodles with this other common kitchen tool! Use your peeler to make long slices and then gently pull them apart until you have your desired noodle thickness.