Low-Carb Marinated Vegetables
Full disclosure: I don’t know what this summer cucumber salad is called or if it even has a name. It’s something we eat here in the south when are gardens start to come in, and it’s a super delicious and popular side dish or snack. I have traded in the sugar for Swerve to make this dish even more healthy, and it’s every bit as delicious. These marinated vegetables are the perfect combination of sweet and tangy. They’re perfect for just about any diet, keto and paleo included. You have got to try this super easy snack.
I can’t claim this recipe as my own. My mother-in-law has made this for years, and I have always loved it. It always reminds me of summer and fresh garden vegetables.
We always make it with fresh vegetables as soon as our spring garden starts producing, and it is a delightful way to ring in the summer.
My family has eaten it about a dozen times this year, and my husband and kids all love it!
I changed out the sugar for a zero-calorie all-natural sugar, erythritol, but you could just as easily use a pinch of stevia or leave out the sweetness altogether.
Surely, you’ll enjoy it as much as we do.
Ingredients for Tangy Marinated Vegetable Recipe
- Black pepper
- Granulated Erythritol (Swerve)
- Ground Mustard
- White Vinegar
Step One: Cutting Vegetables
Cutting the vegetables is the most difficult part of this whole recipe. I like to use my chef’s knife to cut the cucumbers and onions thin, but leave the grape tomatoes whole.
The thinner you cut the veggies, the more marinade they will soak up.
If you use cherry or grape tomatoes, slice them in half, to better soak up the marinade. I love to leave them whole because I love the “mouth-feel” of whole cherry tomatoes.
I have also been using the big beefsteak tomatoes from our garden and slicing them up into small bite-sized chunks. There really isn’t any hard and fast rule on what to use. Just whatever is available and the fresher the better.
Choosing the best Onions:
Red onions will provide a sharper flavor to this salad, and are considered healthier because they provide more antioxidants. However, this salad is very tart, and the red onions make it very strong with their pungent flavor.
I prefer the sweeter yellow onions. Pick the short fat onions shaped like the onions in the image below for sweeter flavor.
Step Two: Measuring and Mixing the Marinade
In a small bowl or large measuring cup, mix the seasoning and liquids.
Step Three: Marinate Veggies
Next, put the cucumber salad in a shallow pan or a casserole dish, and pour the marinade over them.
Then, cover the dish and let it marinate in the refrigerator for about two hours.
I like to use a Pyrex dish with a lid, so I can shake and toss the vegetables every half hour or so to make sure they are coated evenly with the marinade.
Perfect Side or Snack
This summer cucumber salad is the perfect snack to get you ready for spring. They also go very well as a side dish for Chicken Salad or fresh grilled chicken.
You could also change this recipe by adding different vegetables like broccoli or carrots.
If you try a new variation, please let me know how it turns out by commenting at the bottom of this page.
Before you go check out some more of our awesome low-carb recipes.
You’re sure to love some of our other veggie dishes.
Note: Always calculate your own macros as they often vary depending on ingredients and the
Calories: 32 Fat: .8 g Net Carbs: 4
- Mix liquid and powdered ingredients together and stir to create marinate.
- Put all vegetables in shallow pan (like large Pyrex)
- Pour marinade over vegetables making sure all vegetables are covered in the marinade.
- Cover and refrigerate for one hour.