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## 👩🍳 **Instructions**
1. **Prepare the Cucumbers:**
* Slice the cucumbers thinly using a knife or mandoline.
* Toss them in a bowl with salt and let sit for 5–10 minutes to draw out excess moisture.
* Rinse and gently pat dry or squeeze in a clean kitchen towel.
2. **Make the Dressing:**
* In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sweetener (if using), red pepper flakes, and minced garlic.
3. **Toss and Chill:**
* Combine cucumbers and dressing in a bowl and toss to coat.
* Let sit for 5–10 minutes (or longer for stronger flavor).
4. **Garnish and Serve:**
* Sprinkle with sesame seeds and chopped scallions before serving.
* Serve chilled for best flavor and crunch.
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## 🌿 **Tips & Variations**
* Add thinly sliced radishes or bell peppers for extra color and crunch.
* Top with shredded cooked chicken or tofu for a low-carb meal.
* Use chili oil instead of red pepper flakes for a spicier kick.
* Store in the fridge for up to 2 days—just note that cucumbers may lose some crunch over time.
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## 🥗 **Perfect Pairings**
This cucumber salad pairs wonderfully with:
* Grilled chicken, beef, or pork
* Keto-friendly Asian dishes like cauliflower fried rice
* Bun-less burgers or lettuce wraps
* A side of miso soup or seaweed salad
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## 🧘♀️ **Final Thoughts**
This **Low Carb Asian Cucumber Salad** is proof that healthy doesn’t have to mean boring. With minimal ingredients and maximum flavor, it’s the kind of recipe you’ll come back to again and again. Whether you’re eating low carb, keto, or just looking for something fresh and satisfying, this salad is a crunchy little game changer.
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