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.
- 2 Cucumbers Persian or Japanese
- 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
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).
Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1253mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 1mg