Good afternoon, fine folks!
I feel like a hypocrite for writing this right now, because I have an acute case of brokeitis and have been living on ramen.
Alas, tomorrow is payday (and a good paycheck at that) and I will replenishing my keto foods. I’m also aiming to make more keto foods and dishes that will keep longer, and are less perishable — I’m looking at you full fat greek yogurt and cottage cheese.
One of my favorite keto side dishes is my Nana Lynda’s cucumber salad, which is a play on a recipe her German Oma used to make.
Most German cucumber salads have a creamy element, but this one omits the sour or heavy cream in the traditional German recipes. The lack of cream makes it lighter, and reminds me more of pickles.Depending on how much you want to make (I usually make a large 2 quart vat and eat on it for a few weeks. Except for S.O…. because he hates cucumbers. Loves pickles, though.
Depending on how much you want to make (I usually make a large 2 quart vat and eat on it for a few weeks) measurements may vary. What you’ll need:
- A few seedless cucumbers. Or if you get seeded cucumbers, scrape the seeds out. My Nana will give you a lecture on how bad cucumber seeds are for digestion… so I always use seedless.
- Grape or cherry tomatoes — maybe two cups.
- Green onions — she uses regular onions, but since I’ve discovered green onions I refuse to go back. They have less sugar than regular onions, and are exponentially easier to deal with. Seriously, I cut mine up with kitchen scissors.
- Herbs — I like fresh flat leaf basil, parsley, and dill for this recipe. Also, salt and pepper.
- Parm cheese — for texture and to taste.
- Apple cider vinegar — enough to cover the mixture.
What you’ll do:
Slice your cucumbers thin, and your grape/cherry tomatoes in half. Cut your green onion thin and add into large bowl. Add herbs and parm cheese. Cover with apple cider vinegar and let sit in your fridge for about a day before serving.
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