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Low-Carb Asian Cucumber Salad with Sesame Dressing

This Low-Carb Asian Cucumber Salad with Sesame Dressing is a refreshing and flavorful side dish perfect for those on a ketogenic diet.
Course Sides
Cuisine Asian
Keyword Asian Salad, Cucumber Salad, Healthy Sides, Keto, Low-Carb, sesame dressing
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 70kcal

Equipment

  • Colander
  • Knife and cutting board
  • Small bowl for dressing
  • Large mixing bowl
  • Measuring spoons
  • Whisk

Ingredients

  • 2 large cucumbers (approximately 1 pound or 450 grams)
  • 1 tsp salt (5 grams)
  • 2 tbsp sesame oil (30 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tbsp soy sauce or tamari (15 ml)
  • 1 tbsp erythritol or another keto-friendly sweetener (15 grams)
  • 1 tsp grated ginger (5 grams)
  • 1 clove garlic, minced (3 grams)
  • 1 tbsp sesame seeds (9 grams)
  • 2 green onions, thinly sliced (15 grams)
  • 1 small red chili, thinly sliced (optional for heat) (5 grams)

Instructions

  • Begin by washing the cucumbers thoroughly. Slice them in half lengthwise and use a spoon to scoop out the seeds. Cut the cucumbers into thin half-moon shapes.
  • Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture.
  • In a small bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, erythritol, grated ginger, and minced garlic to create the dressing.
  • After the cucumbers have rested, pat them dry with a paper towel to remove any remaining water.
  • In a large mixing bowl, combine the cucumbers with the dressing and toss until evenly coated.
  • Sprinkle sesame seeds, green onions, and red chili (if using) over the salad and toss again gently.
  • Chill the salad in the refrigerator for at least 5 minutes before serving to allow the flavors to meld.

Notes

For an extra crunch, you can add chopped nuts such as almonds or peanuts.
If you're watching your sodium intake, opt for low-sodium soy sauce or tamari.
The salad can be stored in an airtight container in the refrigerator for up to 2 days, though best enjoyed fresh.
Adjust the level of sweetness or heat to your preference by increasing or decreasing the amount of sweetener and red chili.

Nutrition

Calories: 70kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Fiber: 2g | Net Carbs: 4g