keto Japanese Cucumber Salad cover

Japanese Cucumber Salad


As much as we love salads, sometimes you just want another option to get your greens in for the meal.  When such situations arise, this recipe is usually in our rotation – Japanese Cucumber Salad – ketofied of course! 

This is a super easy recipe that is based off a traditional Japanese side dish.   It brings a nice balanced sweet n’ sour taste that pairs really well with Japanese foods and I think you would enjoy it with a lot of our recipes!

keto Japanese Cucumber Salad pin 1

This dish comes in at a low-carb/keto friendly ~2g per cucumber, so a nice side dish to cover your greens for the day! 

It has a very refreshing bite from the crunchy cucumbers followed by a salty sweet tangy finish!

keto Japanese Cucumber Salad pic

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

2) If you are using optional Dried Seaweed, fill a bowl of water and add the Dried Seaweed.  It should re-hydrate in about 5 minutes.

3) Add Rice Vinegar, Soy Sauce, Swerve/MonkfruitToasted Sesame Seeds into the mixing bowl and mix well.

4) 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.

5) Cut the cucumbers into 1/4 inch slices and place into mixing bowl.

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

Hope you enjoy this traditional Japanese cucumber salad – Ketofied!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto Japanese Cucumber Salad pin 2

 

keto Japanese Cucumber Salad 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: ketocucumber, ketosalad, ketovegetables, lowcarbsalad, lowcarbvegetables
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Print Recipe

Ingredients

  • 2 Whole Persian or Japanese Cucumbers
  • 1 tsp Salt
  • 1 tsp Sesame Seed
  • 2 tbsp Rice Vinegar no sugar added
  • 3 1/2 tsp Swerve or Monkfruit
  • 1/2 tsp Soy Sauce
  • 1 tbsp Dried Seaweed

Instructions

  • Gather all the ingredients.
  • If you are using optional dried seaweed, fill a bowl of water and add the dried seaweed. It should re-hydrate in about 5 minutes.
  • Add rice vinegar, soy sauce, swerve, 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 seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl. Transfer to serving bowl and keep refrigerated until ready to serve (best to serve within 30 min - 1 hour).

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