A simple, but flavorful Asian Cucumber Salad that is easy and refreshing – perfect for hot summer days. Make it low carb and keto friendly by using sugar substitute.
This Asian cucumber salad is on repeat at our house all summer long – and honestly, it even makes it to our table year round. Just a few simple ingredients and a few minutes is all it takes to have this refreshing and healthy side dish ready to go.
If you’ve been around IBIH awhile you know that the Hungry guys are not vegetable lovers. Mr. Hungry especially hates almost every vegetable, especially cooked. He’s always been neutral on cucumbers, but this asian cucumber salad turned him into a huge fan.
I was always pretty meh about cucumbers too, but the sweet/salty/spicy/sour combo of this asian cucumber salad turns them into the star of the meal.
Fun fact, cucumbers are about 95% water, which makes them a great choice for staying hydrated in the Summer. They also contain a pretty significant amount of potassium and magnesium, which are important for balancing electrolytes.
And finally, a medium sized cucumber contains a considerable amount of Vitamin K – about 60% of the recommended daily allowance.
So don’t sleep on cucumbers – they are inexpensive, low in calories, and surprisingly good for you!
This Asian cucumber salad makes a great side dish, but you can also use it as a condiment or add in to other salads like you would a pickle.
I think the flavors in this Asian cucumber salad get better with age, but you can eat it right away if you don’t have time to wait. Day 2 and 3 are my favorite, and then it gets a little softer, but still good. This salad will keep about 5 days in the fridge.
Asian Cucumber Salad
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Diabetic
Description
An easy and refreshing cucumber salad with Asian flavors. Easily made keto friendly by replacing the honey with a sugar substitute.
Ingredients
Units
Scale
- 4 cups thinly sliced baby cucumbers – about 1 pound
- 1 teaspoon soy sauce
- 2 teaspoons fish sauce (replace with soy if vegetarian)
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey (or sugar substitute if keto)
- 1 teaspoon toasted sesame oil
- 1 teaspoon avocado oil
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon red pepper flakes (I use Korean style, but you can use regular crushed red pepper)
- 1 teaspoon toasted sesame seeds
Instructions
- Place the cucumbers in a medium sized bowl.
- Place the rest of the ingredients into a small bowl and whisk together.
- Pour over the cucumbers and stir to coat.
- Let sit for one hour and then stir again before serving.
- Store in an airtight container for up to 5 days in the refrigerator.
Notes
Keto substitute nutrition info: 45 calories, 3g fat, 4g net carbs, 1g protein
- Prep Time: 10 minutes + 1 hour
- Category: salads
- Method: stirring
- Cuisine: asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Fat: 3g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
