Ingredients
- 2 Persians cucumber (or Japanese)
- 1 teaspoon salt
- 1½ teaspoon monkfruit/erythritol sweetener
- 2 tablespoons unsweetened rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds (toasted)
Nutrition Info Per Serving
Serving Size
1 cucumber
Carbohydrates
11
g
Protein
1
g
Fat
1
g
Calories
43
Looking for a delicious low carb japanese cucumber salad? Excellent! Eat just one spoonful of this low-carb recipe for japanese cucumber salad, and you will wonder how so much scrumptious flavor can be loaded into a single dish without destroying your metabolic health. Best of all, this low carb japanese cucumber salad recipe is so effortless to whip up, anyone could make it. Ready to do this? Read on!
Instructions
- In a small fry pan or pot, add sweetener and rice vinegar. Bring to a soft boil, then remove from heat when sweetener has dissolved and transfer to a mixing bowl.
- Add soy sauce and sesame seeds to the liquid to create a dressing. Set aside.
- With a vegetable peeler, peel the skin off the cucumbers every other stroke to make stripes. Pour ½ tsp salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber.
- Cut the cucumbers into ¼-inch slices and toss cucumbers with the dressing in a serving bowl. Keep refrigerated until ready to serve (best to serve within 30 min - 1 hour).