During the summer months, our family loves to eat all kinds of salads and vegetables!
It’s just so refreshing to bite into crisp romaine lettuce tossed in our Caesar Dressing or enjoy a chilled bowl of spring mix salad drenched in our Japanese Ginger Dressing.
And when we feel like upping the stakes with a little seafood in the mix, we turn to this low-carb/keto Japanese Octopus Salad – Tako Su!
I know here in the States, octopus isn’t really commonly used but in the Asian culture, it’s just as popular as shrimp!
Octopus is filled with many key nutrients. They are a good source of potassium, iron, calcium, as well as vitamin C and A and a Omega 3 essential oils. They’re also known to fight cancer, and help with ridding your body of free radicals leading to healthy cell production!
The octopus we buy from our local Asian market sells the octopus in the sashimi section already boiled and that’s what we use to make this recipe.
However, if you have trouble finding pre-cooked octopus, I would suggest a little googling on the step by steps to prep and boil octopus.
Along with the precooked octopus is a mix of cucumbers and wakame (seaweed) in a Japanese vinaigrette dressing that pairs especially well in the summer heat.
It’s zesty, refreshing and the ‘Mrs’ favorite Japanese side dish!
This dish is packed with healthy minerals and omega 3s all while being low-carb/keto friendly at ~2g per serving.
Now, let’s get cooking!
Prepping Time 5M
Total Time 5M
Net Carb/Serv ~2g
Servings 2
Ingredients
- 1/4 lbs Sashimi Ready Boiled Octopus
- 1 Persian or Japanese Cucumbers
- 1 tbsp Dried Seaweed
- 2 tbsp Rice Vinegar
- 1 tbsp Monkfruit Erythritol Blend
- 1/2 tsp Soy Sauce
- 1/2 tsp Salt
- 1 tsp Sesame Seed
Directions
1) Gather all the ingredients.
2) Fill a bowl of water and add the Dried Seaweed. This step is to re-hydrate the Dried Seaweed and should take around 5 minutes.
3) In the meantime, in a small fry pan add Monkfruit Erythritol Blend and Rice Vinegar and bring to a light boil. Once boiling, transfer liquid into a mixing bowl and combine well with Soy Sauce and Sesame Seeds. Set aside.
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.
5) Cut the cucumbers into 1/4 inch slices and place into mixing bowl. Note – we cut them diagonally, but you can cut them however you like.
6) Use a paper towel to pat at any excess moisture from the boiled octopus. Thinly cut octopus 1/4 inch slices and place into mixing bowl.
7) Once seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl. Mix all ingredients to ensure even coating of vinaigrette dressing, saran wrap and keep refrigerated until ready to serve (best to served 20-40 min after).
Hope you enjoy your low-carb/keto Japanese Octopus Salad – Tako Su!
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Japanese Octopus Salad - Tako Su
Ingredients
- 1/4 lbs Octopus Sashimi Ready Boiled
- 1 Whole Cucumbers Persian or Japanese
- 1 tbsp Dried Seaweed
- 2 tbsp Rice Vinegar
- 1 tbsp Monkfruit Erythritol Blend
- 1/2 tsp Soy Sauce
- 1/2 tsp Salt
- 1 tsp Sesame Seed
Instructions
- Gather all the ingredients.
- Fill a bowl of water and add the Dried Seaweed. This step is to re-hydrate the Dried Seaweed and should take around 5 minutes.
- In the meantime, in a small fry pan add Rice Vinegar and Monkfruit Erythritol Blend and bring to a light boil. Once boiling, transfer into a mixing bowl and combine with Soy Sauce and Sesame Seeds. Set aside.
- 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.
- Cut the cucumbers into 1/4 inch slices and place into mixing bowl. Note - we cut them diagonally, but you can cut them however you like.
- Use a paper towel to pat at any excess moisture from the boiled octopus. Thinly cut octopus 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. Mix all ingredients to ensure even coating of vinaigrette dressing, saran wrap and keep refrigerated until ready to serve (best to served 20-40 min after).
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