keto Japanese Cucumber Salad cover
Print

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 ketocucumber, ketosalad, ketovegetables, lowcarbsalad, lowcarbvegetables
Prep Time 5 minutes
Total Time 5 minutes
Servings 2

Ingredients

  • 2 Whole Persian or Japanese Cucumbers
  • 1 tsp Salt
  • 1 tsp Sesame Seed
  • 2 tbsp Rice Vinegar no sugar added
  • 3 1/2 tsp Swerve or Monkfruit
  • 1/2 tsp Soy Sauce
  • 1 tbsp Dried Seaweed

Instructions

  • Gather all the ingredients.
  • If you are using optional dried seaweed, fill a bowl of water and add the dried seaweed. It should re-hydrate in about 5 minutes.
  • Add rice vinegar, soy sauce, swerve, 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 seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl. Transfer to serving bowl and keep refrigerated until ready to serve (best to serve within 30 min - 1 hour).