This refreshing Low Carb Asian cucumber salad is the perfect side dish for your summer meals or as a vibrant addition to any gathering. Made with crisp cucumbers, aromatic sesame oil, spicy chili oil, and a hint of garlic, this salad brings a burst of flavor that’s both exhilarating and satisfying.
The addition of Korean chili powder gives it a gentle heat, while the monk fruit sweetener balances the spice with a touch of sweetness, all without adding extra carbs. Quick to prepare and packed with bold flavors, this salad is sure to be a hit with anyone looking for a delicious, healthy, and low carb option.
I used Lakanto Classic Monk Fruit Sweetener in this Low Carb Asian Cucumber Salad recipe, but feel free to use whatever low carb sweetener you have on hand. You can substitute regular chili powder for the Korean chili powder if needed. Korean chili powder delivers a distinct flavor, though it may be challenging to find; I found mine at a local Asian food market.
For best flavor, allow the salad to chill for about 30 minutes before serving. You can store the salad for 1-2 days — any longer and the cucumbers may become too soft.
This side dish goes great with Low Carb Teriyaki Chicken Kabobs.
Low Carb Asian Cucumber Salad
Ingredients
- 1 lb cucumbers 1 large or 2 medium, sliced
- 1 tsp salt
- 2 cloves garlic or ½ tsp garlic powder
- 2 tsp apple cider vinegar
- 2 ½ tbsp Lakanto classic monk fruit sweetener or other low carb sweetener
- 2 tsp Korean chili powder or regular chili powder
- 2 tsp chili oil
- 1 tsp sesame oil
- ½ tsp sesame seeds for garnishing optional
Instructions
- Add cucumbers and salt in a medium bowl, stirring gently to combine. Chill in refrigerator for 15 minutes (this draws out excess moisture to keep cucumbers crisp).
- Drain cucumber mixture after chilling.
- In a small bowl, combine garlic, vinegar, sweetener, chili powder, chili oil and sesame oil. Stir until sweetener is completely dissolved. Add to cucumber mixture and toss.
- Top with sesame seeds for garnish (optional)
Notes
