Keto Peppery Cucumber Salad

Name: Keto Peppery Cucumber Salad
Prep time: 14 min
Cook time: 35 min
Ingredients: 2 English cucumbers (about 1 1/4 lb), sliced 1/8 inch thick; 1 1/2 tsp coarse kosher salt, divided; 3 tbsp white wine vinegar; 2 tbsp avocado oil; 2 tsp granulated erythritol; 1 1/2 tsp coarsely cracked black pepper; 2 tbsp fresh dill, chopped; 1/4 small red onion, thinly sliced

⏲ ~49 min total · prep 14 · cook 35 · 4 servings

Dinner⏱ 18 min total🔥 2.9g net carbs

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

2 English cucumbers (about 1 1/4 lb), sliced 1/8 inch thick
1 1/2 tsp coarse kosher salt, divided
3 tbsp white wine vinegar
2 tbsp avocado oil
2 tsp granulated erythritol
1 1/2 tsp coarsely cracked black pepper
2 tbsp fresh dill, chopped
1/4 small red onion, thinly sliced

Instructions

Layer the cucumber slices in a colander, sprinkling 1 tsp of the salt between layers; let them drain 10 minutes, then blot the tops dry with paper towels — this keeps the finished salad from going soupy.
Shake the colander well, transfer the cucumbers to a serving bowl, and discard the drips.
Whisk the vinegar, oil, erythritol, remaining 1/2 tsp salt, and the cracked pepper in a small bowl until the sweetener dissolves.
Pour the dressing over the cucumbers, add the red onion and dill, and toss with your hands to separate the slices.
Let stand 5 minutes for the flavors to soak in, give one final toss, and taste for pepper — it should be assertively peppery; add another 1/2 tsp crack if it isn't.

Why this recipe works

Salting pulls the water Ten minutes in a colander under coarse salt draws the excess liquid out of the cucumber before dressing ever touches it. That step is why the salad doesn't go soupy by the second serving.
Erythritol dissolves cold Whisking the granulated erythritol into the vinegar and oil until it dissolves gives a sweet-tangy dressing with no grain settling at the bottom of the bowl.
Cracked, not ground, pepper Coarsely cracked black pepper sits on the cucumber slices instead of vanishing into the dressing, so the salad earns its name at every forkful. The recipe says assertive, and it means it.

Tips for making this recipe well

Layer the salt

Sprinkle the teaspoon of salt between layers of slices in the colander, not all on top. Even contact means every slice weeps instead of only the top ones.

Blot after draining

Shake the colander well and paper-towel the tops before the slices hit the bowl. Water left on them dilutes the vinegar and the pepper loses its grip.

Taste for pepper at the end

After the 5-minute stand the pepper should announce itself. If it doesn't, add another 1/2 teaspoon of crack and toss, because the recipe intends bold.

Dill in the final toss

Chop the dill and add it with the last toss so it stays green. Dill stirred in early and left standing turns dark and muddy-tasting.

Slice consistently thin

An eighth of an inch is the target for the full 1 1/4 pounds of cucumber. Thick slices stay watery inside and undercut the salt-drain step.

Serving suggestions

Eighteen minutes, most of it hands-off draining, and the salad is on the table. Serve it cold from the fridge alongside anything rich, like grilled meats or a plate of fried keto chicken, where the vinegar and pepper cut the fat the way a slaw does. At 2.9 net carbs a serving there's no reason to portion it timidly, and the red onion and dill make the bowl look finished without any garnish work. Give it one last toss at the table so the dressing redistributes through the slices.

Storage and meal prep

The salad keeps 3 to 4 days refrigerated in a covered container, though the cucumbers are crispest in the first two. They continue to steep in the vinegar as they sit, which some people prefer by the third day. Stir before serving since the dressing settles, and add a fresh pinch of dill to wake it up. The freezer is pointless here, because thawed cucumber releases its water and turns limp, so the fridge is the only stop.

Variations worth trying

Creamy version Whisk a quarter cup of mayonnaise into the finished dressing. It turns the salad toward the creamy deli style and softens the pepper's edge.
Add radish Toss in 4 or 5 thinly sliced radishes with the cucumber. They share the drain step and add a pink-tinged snap.
Mint instead of dill Swap the dill for 2 tablespoons of torn mint leaves. The salad reads brighter and leans Mediterranean.

Frequently asked questions

Can I skip the draining step?

You can, and you'll have a watery bowl within ten minutes of dressing. The 10-minute salt drain is what keeps the vinegar punchy and the slices crisp.

Why white wine vinegar?

It's mild enough to let the cucumber and dill lead. Apple cider vinegar works in the same amount, though it carries a fruitier edge.

How peppery is this really?

Boldly, by design: 1 1/2 teaspoons of coarsely cracked pepper, with the recipe inviting more. If you're serving pepper-shy eaters, start at 1 teaspoon and pass the grinder at the table.

Do I need to peel the cucumbers?

No. English cucumbers have thin skins that hold the salt and pepper well, and peeling costs you color and texture.

Can I make it for a picnic?

Yes, up to a day ahead, dressed and chilled. Give it a final toss and a fresh grind of pepper on site, and keep it cold until serving.

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