Asian Cucumber Salad (Paleo, Whole30 + Keto)
Asian cucumber salad is a refreshing and vibrant dish that brings the perfect crunch to your summer meals. This easy recipe combines crisp cucumbers, grated carrots, and zesty ginger in a light dressing made with coconut aminos and sesame oil. It’s versatile enough to serve as a side dish at BBQs or as a standalone snack. Packed with nutrients and low in calories, this salad is also compliant with Paleo, Whole30, and Keto diets, making it a healthy choice for any occasion. In just 10 minutes, you can prepare this delightful salad that will impress your guests and satisfy your cravings.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 2 English cucumbers (or 6–7 medium pickling cucumbers)
- 1 medium carrot
- 1/4 cup red onion
- 1 tsp fresh ginger
- 1 clove garlic
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1/2 tsp apple cider vinegar
- 1/2 tsp fish sauce (optional)
- 1 tbsp sesame seeds (for topping)
Instructions
- Wash and thinly slice the cucumbers. Grate the carrot and thinly slice the red onion.
- In a small bowl, whisk together coconut aminos, sesame oil, apple cider vinegar, minced garlic, and optional fish sauce until well combined.
- In a large mixing bowl, combine sliced cucumbers, grated carrot, and red onion. Pour the dressing over the vegetables and toss gently to coat.
- Serve immediately or let chill in the fridge for about 30 minutes for enhanced flavor. Top with sesame seeds before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 43
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg