Low Carb Asian Cucumber Salad. Do not attempt to make this very easy recipe unless you have either a spiralizer or a mandoline as it would be neigh onto impossible to slice the cucumbers as thinly as they should be. That said, this is an easy, easy recipe.
Asian cucumber salad is pretty close to most other Asian recipes in that it is a little sour, a little sweet, a little heat, a little salty, and a lot good. I do like to refrigerate mine for at least several hours but/and it is also good right after making. The big difference is that the cucumbers will soften and, in my opinion be a little easier to eat. Don’t make the mistake of thinking there can’t possibly be enough sauce for all the sliced cucumbers as it is plenty. As it sits, the salt in the tamari will draw out juices-be calm-it will be fine and the peanuts will add the final touches of salt. If Paleo, leave off the peanuts.
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- 2 Very Thinly Sliced Medium Size Cucumbers
- ¼ C Shallots Very Finely Diced (Or Minced)
- 3 T Sugar Free Rice Wine Vinegar
- 1 T Olive Oil
- 1 T Tamari
- 2 t Sesame Seeds
- 1 t Allulose***
- ⅛ t Red Pepper Flakes (Or A Good Sized Pinch)
- ¼ C Chopped Or Crushed Salted Peanuts
- Slice cucumbers as thinly as possibly while making sure they will still hold their shape.
- In a small bowl mix rest of ingredients excluding the peanuts.
- Rest in fridge 2-3 hours.
- Serve in large bowl and sprinkle with peanuts.
- 6 Servings
- 39 Calories, .2g Protein, 2.8g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carbs