Japanese Octopus Salad - Tako Su LowCarbingAsian Cover

Japanese Octopus Salad – Tako Su

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!

Japanese Octopus Salad - Tako Su LowCarbingAsian Pin 1

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.

Japanese Octopus Salad - Tako Su LowCarbingAsian Pic 1

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!

Japanese Octopus Salad - Tako Su LowCarbingAsian Pic 2

This dish is packed with healthy minerals and omega 3s all while being low-carb/keto friendly at ~2g per serving.

For this dish, the special ingredients you would need are Rice Vinegar, Soy Sauce, Swerve/Monkfruit, Dried Seaweed and Toasted Sesame Seeds.  You can get these ingredients on Amazon or at a local Asian supermarket.  You can also find the boiled octopus at most Asian supermarkets or on this online store.

Note – octopus should be reddish brown in color if boiled.

Now, let’s get cooking!

Prepping Time 5M

Total Time 5M

Net Carb/Serv ~2g

Servings 2

Ingredients

Directions

1) Gather all the ingredients.

Keto Japanese Octopus Salad - Tako Su Recipe (42)

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.

Keto Japanese Octopus Salad - Tako Su Recipe (31)

3) In the meantime, in a small fry pan add Swerve/Monkfruit 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.

Keto Japanese Octopus Salad - Tako Su Recipe (32)

Keto Japanese Octopus Salad - Tako Su Recipe (33)

Keto Japanese Octopus Salad - Tako Su Recipe (34)

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.

Keto Japanese Octopus Salad - Tako Su Recipe (30)

5) Cut the cucumbers into 1/4 inch slices and place into mixing bowlNote – we cut them diagonally, but you can cut them however you like.

Keto Japanese Octopus Salad - Tako Su Recipe (5)

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.

Keto Japanese Octopus Salad - Tako Su Recipe (21)

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).

Keto Japanese Octopus Salad - Tako Su Recipe (40)

Keto Japanese Octopus Salad - Tako Su Recipe (43)

Hope you enjoy your low-carb/keto Japanese Octopus Salad – Tako Su!

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Japanese Octopus Salad - Tako Su LowCarbingAsian Pin 2

 

Japanese Octopus Salad - Tako Su LowCarbingAsian Cover

Japanese Octopus Salad - Tako Su

The BEST Asian Low-Carb/Keto recipe for Japanese Octopus Salad - Tako Su. Enjoy this delicious Japanese salad at only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Appetizer, Salad, Side Dish
Cuisine: Japanese
Keyword: Japanese octopus salad, Japanese seafood salad, keto cucumber salad, keto seafood salad, low carb cucumber salad, low carb seafood salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Print Recipe
Calories: 56kcal

Ingredients

  • 1/4 lbs Octopus Sashimi Ready Boiled
  • 1 Whole Cucumbers Persian or Japanese
  • 1 tbsp Dried Seaweed
  • 2 tbsp Rice Vinegar
  • 1 tbsp Swerve/Monkfruit
  • 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 Swerve/Monkfruit 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).

Video

Nutrition

Calories: 56kcal | Carbohydrates: 2g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 796mg | Potassium: 198mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 3mg

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