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Japanese Cucumber Salad LowCarbingAsian 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.
Course Salad
Cuisine Japanese
Keyword Asian salads, cucumber salad, cucumber seaweed salad, keto salads, keto vegetable dishes, low carb salads
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 45kcal


  • 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.
    Japanese Cucumber Salad Recipe (1)
  • Fill a bowl of water and add the Dried Seaweed. It should re-hydrate in about 5 minutes.
    Japanese Cucumber Salad Recipe (20)
  • 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.
    Japanese Cucumber Salad Recipe (26)
  • Add Rice Vinegar, Soy Sauce, Toasted Sesame Seeds into the mixing bowl and mix well.
    Japanese Cucumber Salad Recipe (278)
  • 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.
    Japanese Cucumber Salad Recipe (13)
  • Cut the cucumbers into 1/4 inch slices and place into mixing bowl.
    Japanese Cucumber Salad Recipe (24)
  • 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).
    Japanese Cucumber Salad Recipe (25)



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