Tangy Keto Cucumber Salad

I’ve been making this creamy keto cucumber salad on repeat all summer, and I can’t get enough of how refreshing it is! The combination of crisp cucumbers and tangy sour cream creates the perfect cool side dish for hot days, and the fresh dill really takes it to the next level. It’s become my go-to recipe whenever I need something light, easy, and seriously delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 175-225
• Protein: 2-4 g
• Fat: 15-20 g
• Carbohydrates: 8-12 g

Ingredients

For the salad:

• 3 1/2 cups cucumber (sliced into 1/4-inch rounds)
• 1/3 cup red onion (thinly sliced)

For the dressing:

• 1/2 cup sour cream
• 2 1/2 tbsp heavy cream
• 2 tbsp apple cider vinegar
• 2 tsp keto-friendly sweetener
• 1 tsp freshly minced garlic
• 2 tbsp fresh dill
• 1 tsp fresh chives
• 1 tsp fresh mint
• 1/4 tsp sea salt
• 1/8 tsp cracked black pepper

Step 1: Prepare the Mise en Place

• 3 1/2 cups cucumber
• 1/3 cup red onion
• 1 tsp freshly minced garlic
• 2 tbsp fresh dill
• 1 tsp fresh chives
• 1 tsp fresh mint

Slice the cucumbers into 1/4-inch rounds and thinly slice the red onion.

Mince the garlic finely and chop the fresh dill, chives, and mint.

Having everything prepped and ready ensures the salad comes together quickly and the vegetables stay crisp.

Step 2: Build the Creamy Dressing

• 1/2 cup sour cream
• 2 1/2 tbsp heavy cream
• 2 tbsp apple cider vinegar
• 2 tsp keto-friendly sweetener
• 1 tsp freshly minced garlic
• 2 tbsp fresh dill
• 1 tsp fresh chives
• 1 tsp fresh mint
• 1/4 tsp sea salt
• 1/8 tsp cracked black pepper

In a bowl, whisk together the sour cream, heavy cream, apple cider vinegar, and keto-friendly sweetener until smooth and well combined.

Add the minced garlic, dill, chives, and mint, then season with sea salt and cracked black pepper.

I like to let the dressing sit for 5 minutes before tossing with the vegetables—this allows the herbs to fully infuse the cream and deepens the flavor.

Step 3: Combine and Chill

• cucumber and red onion from Step 1
• creamy dressing from Step 2

Add the sliced cucumbers and red onion to a serving bowl.

Pour the creamy dressing from Step 2 over the vegetables and gently toss to coat evenly.

For the best flavor and texture, I chill the salad for at least 15 minutes before serving—this allows the cucumbers to absorb the dressing while staying crisp and refreshing.

Tangy Keto Cucumber Salad

Delicious Tangy Keto Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 200

Ingredients Method

Ingredients

  

For the salad

• 3 1/2 cups cucumber (sliced into 1/4-inch rounds)
• 1/3 cup red onion (thinly sliced)

For the dressing

• 1/2 cup sour cream
• 2 1/2 tbsp heavy cream
• 2 tbsp apple cider vinegar
• 2 tsp keto-friendly sweetener
• 1 tsp freshly minced garlic
• 2 tbsp fresh dill
• 1 tsp fresh chives
• 1 tsp fresh mint
• 1/4 tsp sea salt
• 1/8 tsp cracked black pepper

Method

 

1. Slice the cucumbers into 1/4-inch rounds and thinly slice the red onion. Mince the garlic finely and chop the fresh dill, chives, and mint. Having everything prepped and ready ensures the salad comes together quickly and the vegetables stay crisp.
2. In a bowl, whisk together the sour cream, heavy cream, apple cider vinegar, and keto-friendly sweetener until smooth and well combined. Add the minced garlic, dill, chives, and mint, then season with sea salt and cracked black pepper. I like to let the dressing sit for 5 minutes before tossing with the vegetables—this allows the herbs to fully infuse the cream and deepens the flavor.
3. Add the sliced cucumbers and red onion to a serving bowl. Pour the creamy dressing from Step 2 over the vegetables and gently toss to coat evenly. For the best flavor and texture, I chill the salad for at least 15 minutes before serving—this allows the cucumbers to absorb the dressing while staying crisp and refreshing.