Keto Asian Cucumber Salad
Bright, crisp, and bursting with flavor, this Keto Asian Cucumber Salad is the perfect low-carb side dish to refresh your palate. Thinly sliced English cucumbers are lightly salted to draw out excess moisture, then dressed in a vibrant blend of rice vinegar, gluten-free soy sauce (or coconut aminos), fragrant sesame oil, minced garlic, and a touch of granulated erythritol for sweetness. A sprinkle of red pepper flakes adds just the right amount of heat, while sliced green onions, sesame seeds, and fresh cilantro bring a pop of color and bold aromatics. Ready in just 15 minutes with zero cooking required, this chilled salad is not only keto-friendly but also gluten-free, making it a versatile option for clean eating. Whether you're serving it alongside grilled meats or enjoying it on its own, this refreshing Asian-inspired recipe is a must-try for any low-carb enthusiast!
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Recipe Information
Ingredients
- 2 English cucumber
- 1 teaspoon Salt
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce (gluten-free or coconut aminos for stricter keto)
- 1 teaspoon Sesame oil
- 1 teaspoon Granulated erythritol
- 1 Garlic clove, minced
- 0.5 teaspoon Red pepper flakes
- 2 Green onions, sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Fresh cilantro, chopped
Instructions
Wash the cucumbers thoroughly. You may peel them or leave the skin on, depending on preference.
Slice the cucumbers thinly into rounds using a sharp knife or a mandoline.
Place the sliced cucumbers in a large bowl and sprinkle with 1 teaspoon of salt. Toss to coat evenly and let sit for 10 minutes to draw out excess moisture.
While the cucumbers are resting, prepare the dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, granulated erythritol, minced garlic, and red pepper flakes. Adjust seasoning to taste.
After 10 minutes, drain the liquid from the cucumbers and gently pat them dry with a paper towel.
Pour the prepared dressing over the cucumbers and toss to coat the slices evenly.
Add the sliced green onions, sesame seeds, and chopped cilantro to the salad. Gently fold them into the cucumber mixture.
Allow the salad to chill in the refrigerator for at least 15 minutes before serving to let the flavors meld together.
Serve the Keto Asian Cucumber Salad cold and enjoy its refreshing taste.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
