Keto Creamy Cucumber Salad - Cool, Crisp, and Satisfying

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Prep Time 10

Total Time 10

Servings: 6 servings

English cucumbers (2 large) or Persian cucumbers for fewer seeds and crisp texture
Salt (kosher or sea salt)
Sour cream (1/2 cup) or full-fat Greek yogurt if you prefer a bit more tang
Mayonnaise (2 tablespoons) for extra creaminess
Apple cider vinegar (1 to 2 teaspoons) or white wine vinegar
Dijon mustard (1/2 teaspoon) for depth
Keto-friendly sweetener (1/2 to 1 teaspoon) such as erythritol, allulose, or monk fruit blend
Fresh dill (2 to 3 tablespoons, finely chopped); dried dill works in a pinch
Red onion or shallot (1/4 cup, very thinly sliced)
Black pepper (freshly ground)
Optional add-ins: garlic powder, celery seed, lemon zest, chives, or a pinch of smoked paprika

Slice the cucumbers. Use a sharp knife or mandoline to slice them thin, about 1/8 inch. Thinner slices mean more surface area for the dressing.
Salt and rest. Add cucumbers to a colander, sprinkle with 1 teaspoon salt, and toss. Let them sit for 15 to 20 minutes to draw out excess water.
Pat dry. Rinse quickly to remove excess salt, then spread the cucumbers on a clean towel and pat dry well. This step prevents a watery salad.
Make the dressing. In a bowl, whisk together sour cream, mayonnaise, vinegar, Dijon, sweetener, and a pinch of pepper. Taste and adjust vinegar or sweetener to balance tang and sweetness.
Add herbs and onion. Fold in chopped dill and thin-sliced red onion. If you like garlic, add 1/8 teaspoon garlic powder now.
Combine. Add the cucumbers to the bowl and toss gently until evenly coated. Season with additional salt and pepper if needed.
Chill. Cover and refrigerate for at least 30 minutes before serving. This lets the flavors mingle and the cucumbers absorb some dressing.
Serve. Give it a quick stir, adjust seasoning, and finish with extra fresh dill on top for a bright look.