The tanginess and mild sweetness are out of this world. It comes together in 5 minutes. It’s sugar free and gluten free!
2 cucumbers, thinly sliced
2 tablespoons red onion, thinly sliced
1 cup white vinegar
1/2 cup filtered water
1/4 cup monkfruit sweetener
1 1/2 teaspoons sea salt
1 teaspoon dried dill (or 2 tablespoons fresh dill; chopped)
Slice the cucumbers and red onion very thin, then combine in a medium-sized bowl.
In a separate bowl, mix the white vinegar, water, monkfruit sugar, sea salt, dill. Then pour over the cucumbers and mix well.
Eat immediately or refrigerate! It’s best eaten within a day or two as the cucumbers will not stay as crunchy as they are on the first say but that is when I will add them to sandwiches or on top of leafy salads to use them up.
Keywords: vegan cucumber salad, simple cucumber salad, sugar free cucumber salad, tangy cucumber salad