Japanese Cucumber Salad LowCarbingAsian Cover

Japanese Cucumber Salad


As much as we love our green salads, when we wanna change things up our go-to dish is this super simple Japanese Cucumber Salad dish! 

Japanese Cucumber Salad LowCarbingAsian Pin 1

This recipe is based off the traditional Japanese side dish known as sunomono.   It brings a nice zesty sweet n’ sour taste that pairs really well with Japanese foods and I think you’d enjoy it with a lot of our recipes here on LCA!

Best of all, it’s super easy to make!  Like with most salads, we start with the dressing.  For this particular dressing, we need to liquefy the Swerve/Monkfruit so we don’t get a ‘grainy’ dressing.  And to do this, we simply boil the Swerve/Monkfruit with the rice vinegar using at least a 2 part water (in this case, vinegar ) to 1 ratio.  If you’re wondering why those ratios, it’s the scientific number needed to ensure the Swerve/Monkfruit doesn’t crystallize.

From there, we just add the other components of the dressing such as soy sauce, sesame seeds and toss it together with the cucumbers and seaweed and voila, you have yourself some low-carb/keto Japanese cucumber salad!

Japanese Cucumber Salad LowCarbingAsian Pic 1

As a bonus, this Japanese cucumber salad uses seaweed that offers some serious health benefits!  They’re loaded with iodine, essential vitamins and minerals, as well as various protective antioxidants!  And most importantly, they taste delicious paired with these flavors!

Not to forget that cucumbers provide plenty of health benefits as well such as hydration, antioxidants dietary fibers, and promote weight loss!  

This dish can be prepared in the same amount of time it would probably take to make a side salad and comes in at only ~2g net carbs per cucumber, making it a low-carb/keto great choice!

Japanese Cucumber Salad LowCarbingAsian Pic 2

For this recipe, the only special ingredients you would need are Swerve/Monkfruit, Rice Vinegar and Dried Seaweed, which you can pick up on Amazon or a local Asian supermarket.

Note – I recommend using either Persian or Japanese cucumbers.  American cucumbers do not offer the same crunchy texture this recipe needs.

Now, let’s get started!

Prepping Time 5M

Total Time 5M

Net Carb/Serv ~2g

Servings 2

Ingredients

Directions

1) Gather all the ingredients.

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2) Fill a bowl of water and add the Dried Seaweed.  It should re-hydrate in about 5 minutes.

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3) In a small Teflon fry pan, add Swerve/Monkfruit and Rice Vinegar.  Bring to a soft boil, then remove from heat and transfer to a mixing bowl.

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4) Add Soy Sauce, Toasted Sesame Seeds into the same mixing bowl to create dressing.

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5) With a vegetable peeler, peel the skin off the cucumbers every other stroke.  Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber.  Repeat with the other cucumber.

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6) Cut the cucumbers into 1/4 inch slices and place into a serving bowl.

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7) Once the seaweed is re-hydrated, squeeze excess water from the seaweed and add into the serving bowl.  Pour dressing, toss and keep refrigerated until ready to serve (best to serve within 30 min – 1 hour).

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Hope you enjoy your low-carb/keto Japanese Cucumber Salad!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Japanese Cucumber Salad LowCarbingAsian Pin 2

Japanese Cucumber Salad LowCarbingAsian Cover

Japanese Cucumber Salad

The BEST Asian Low-Carb/Keto recipe for Japanese Cucumber Salad. Enjoy the taste of this traditional Japanese salad at only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Salad
Cuisine: Japanese
Keyword: Asian salads, cucumber salad, cucumber seaweed salad, keto salads, keto vegetable dishes, low carb salads
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Print Recipe

Ingredients

  • 2 Persian or Japanese Cucumbers
  • 2 tsp Swerve/Monkfruit
  • 4 tsp Water
  • 1 tsp Salt
  • 1 tsp Sesame Seed
  • 2 tbsp Rice Vinegar
  • 1/2 tsp Soy Sauce
  • 1 tbsp Dried Seaweed

Instructions

  • Gather all the ingredients.
  • Fill a bowl of water and add the Dried Seaweed. It should re-hydrate in about 5 minutes.
  • In a small Teflon fry pan, add 4 tsp of water and 2 tsp Swerve/Monkfruit. Bring to a soft boil, then remove from heat and transfer to a mixing bowl.
  • Add Rice Vinegar, Soy Sauce, Toasted Sesame Seeds into the mixing bowl and mix well.
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber.
  • Cut the cucumbers into 1/4 inch slices and place into mixing bowl.
  • Once the seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl. Toss contents with the sauce and keep refrigerated until ready to serve (best to serve within 30 min - 1 hour).

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