Keto Asian Cucumber Salad

Bold, tangy, and just a little spicy, this keto Asian cucumber salad takes about 5 minutes to throw together and gets better the longer it sits. Perfect for meal prep or as a quick weeknight side. I started making this last summer when cucumber salads were viral all over TikTok and I've made this version now more times than I can count. On major repeat in my house.

Course Salads

Cuisine Asian

Keyword low carb side dish, vegetables, vegetarian

Prep Time 5

Chill Time 15

Total Time 20

Servings

Calories 58kcal

Author Karly Campbell

Ingredients

8 mini cucumbers see notes
2 cloves garlic
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons chili crisp more or less to taste
2 teaspoons sesame seeds
1 teaspoon honey alternative or granulated sweetener
1 teaspoon sesame oil
Salt to taste

Instructions

Slice the cucumbers into thin rounds. Mince the garlic.
Add the soy sauce, vinegar, chili crunch, sesame seeds, honey alternative, sesame oil, and salt to a mixing bowl and whisk to combine.
Add the cucumbers and garlic to the bowl. Stir to coat.
Cover and refrigerate for at least 15 minutes before serving. Taste and season with additional salt, as needed.

Notes

We use Persian cucumbers in this recipe, often sold in a bag labeled mini seedless cucumbers. You can sub in English cucumbers in place of the smaller cucumbers. You're looking for around 16 ounces of cucumber total.

Chili crisp is sold in the Asian section of many grocery stores in a small glass jar. It’s a mixture of crunchy dried chiles in oil. Add as much or as little as you like, to suit your tastes.

This one is controversial, but I always add a little shake of MSG to my cucumber salad. It really brings out the bold flavors. MSG has a long history and I know a lot of people avoid it, but I would recommend researching why that is and if it’s really a ‘bad’ ingredient. I personally use it regularly and love it.

Nutrition