Description
This easy cucumber salad is a dairy-free alternative to a summertime classic! It’s paleo, whole30, and vegan.
Ingredients
Scale
- 2 large cucumbers
- 2–3 radishes
- 1/2 red onion
- 1 tbsp parsley, chopped
- 1 tbsp dill, chopped
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tsp honey (omit for vegan, keto or whole30)
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
Instructions
- Using a mandolin slicer, slice the cucumber into thin slices. Repeat the radishes. Combine in a bowl.
- Slice the red onion into thin slices and toss with the cucumber and radishes.
- Add the fresh herbs and mix well.
- In a separate bowl, combine the apple cider vinegar, olive oil, honey, salt, and pepper. Whisk well.
- Pour the apple cider vinegar mixture over the cucumber salad and stir.
- Cover the cucumber salad and refrigerate for at least an hour before serving fresh.
Notes
All nutrition facts are estimations.
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- Prep Time: 5
- Category: Sides
- Method: No cook
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 157
- Fat: 14.2g
- Carbohydrates: 8.3g
- Fiber: 1.2g
- Protein: 1.1g
Keywords: cucumber salad