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.
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).