Name: Asian Cucumber Salad
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 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

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

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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