Low Carb Asian Cucumber Salad
This salad features sesame oil, chili oil, garlic, and Korean chili powder, sweetened with monk fruit for a healthy twist.
Servings: 4 servings
Calories: 51kcal
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
For enhanced flavor, chill salad for an additional 30 minutes before serving.
Keeps for 1-2 days.
Nutrition
Serving: 1serving | Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 645mg | Fiber: 1g | Sugar: 2g | Net Carbs: 5g
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