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 squid. Some dishes call for raw octopus, but in most cases octopus are pre-boiled and then packaged, so what you see sold in Asian supermarkets are already cooked similar to pre-boiled shrimp.
For this traditional Japanese salad, that’s the kind of octopus we will be using. The octopus is mixed in with some 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!
The octopus, cucumbers and wakame provide for the refreshing hydration followed by the balanced zesty vinaigrette dressing finish.
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
- 1/4 lbs Sashimi Ready Boiled Octopus
- 1 Persian or Japanese Cucumbers
- 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
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, add Rice Vinegar, Swerve/Monkfruit, Soy Sauce, Sesame Seeds into the mixing bowl and mix very well until majority of Swerve/Monkfruit is dissolved . Optional – after mixing, you can transfer dressing into a new mixing bowl. This will filter/leave behind any undissolved Swerve/Monkfruit crystals.
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 Sashimi Ready Boiled Octopus
- 1 Whole Persian or Japanese Cucumbers
- 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, add Rice Vinegar, Swerve/Monkfruit, Soy Sauce, Sesame Seeds into the mixing bowl and mix very well until majority of Swerve/Monkfruit is dissolved . Optional - after mixing, you can transfer dressing into a new mixing bowl. This will filter/leave behind any undissolved Swerve/Monkfruit crystals.
- 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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