Fresh Pickled Cucumber Salad — Diabetes-Friendly
A crisp, tangy cucumber salad with no added sugar, making it a good low-carb side dish.
Ingredients
- 2 large cucumbers, thinly sliced
- ¼ small red onion, thinly sliced
- ½ cup apple cider vinegar or white vinegar
- ¼ cup water
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder or 1 small garlic clove, minced
- Optional: a pinch of red pepper flakes
Directions
- Place the sliced cucumbers and red onion in a bowl.
- Whisk together the vinegar, water, olive oil, dill, parsley, salt, pepper, and garlic.
- Pour the dressing over the vegetables and toss well.
- Refrigerate for 30 minutes to 2 hours before serving.
- Toss again just before serving.
Diabetes-friendly tips
- Skip sugar or honey traditionally used in sweet cucumber salads.
- Vinegar-based dressing keeps the recipe very low in carbohydrates.
- For a more substantial side, add a little plain Greek yogurt for protein.
- Watch the salt if you’re also limiting sodium.
Approximate per serving (4 servings): 45–60 calories and about 5–6 g total carbohydrate, depending on the cucumbers and amount of onion.