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Home » Salads & Dressings » Asian Cucumber Salad

Asian Cucumber Salad

Posted by: Diabetic Foodie / Salads & Dressings / August 4, 2016

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This simple Asian cucumber salad with a vinegar dressing is bursting with bright flavor, but only requires a few ingredients and three easy steps to make!

Asian Cucumber Salad in a white bowl as seen from above

I love simple dishes that include lots of raw vegetables.

Don’t get me wrong, I love cooking with vegetables, too! I’m not one to pass up a hearty plant-based stew. But I do appreciate the crisp and refreshing taste of raw veggies mixed with simple ingredients.

This Asian cucumber salad is a perfect example! The vinegar-based dressing really compliments the bright crunch of the cucumber and carrots.

Add a few more bold ingredients like soy, honey, red pepper flakes, and scallions, and you have a dish that takes less than 10 minutes to make that’s wonderfully fresh and packed with flavor!

How to make Asian cucumber salad

This simple recipe comes together in just three easy steps:

Step 1: In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.

Step 2: Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.

Step 3: Mix until the vegetables are well-coated, then garnish with sesame seeds.

Your crisp and refreshing vegetable salad is ready to enjoy!

Reducing the sodium

Watching your salt intake? There are a few things you can do to lower the sodium in this recipe.

First, you can reduce the amount of tamari or soy sauce added to the dressing. This potent ingredient will still add a nice bit of flavor even if you cut the amount used in half.

You could also dilute the rice vinegar. Instead of adding the full 1/4 cup to the dressing, use two tablespoons of rice vinegar and two tablespoons of water instead.

Storage

If you have any leftover vegetable salad, you can store it covered in the refrigerator for up to 3 days. After that, the vegetables will start to lose their freshness.

I recommend gently tossing the extra salad before serving again.

Other easy vegetable salad recipes

Not all salads are made with leafy greens! In fact, I love throwing together salads with fresh vegetables and bright, flavorful dressings. Here are a few of my favorites that I know you’ll love:

  • Sugar Snap Pea Salad with Lemon Vinaigrette
  • Cucumber Melon Salad
  • Chickpea Feta Salad with Celery

When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Asian Cucumber Salad in a white bowl as seen from above
5 from 1 vote

Asian Cucumber Salad

This simple Asian cucumber salad with a vinegar dressing is bursting with bright flavor, but only requires a few ingredients and three easy steps to make!
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Author:Diabetic Foodie
Servings:4 servings
Review Print

Ingredients

DRESSING

  • 1 tablespoon low-sodium tamari or soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • ¼ cup rice vinegar
  • Dash of crushed red pepper

SALAD

  • 1 pound English cucumbers (spiralized or sliced)
  • 2 carrots (spiralized or grated)
  • 2 medium scallions (thinly sliced)
  • 2 teaspoons black sesame seeds

Instructions

  • In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.
  • Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.
  • Mix until the vegetables are well-coated, then garnish with sesame seeds.

Recipe Notes

This recipe is for 4 servings of Asian cucumber and vegetable salad.
To lower the sodium, reduce the amount of Tamari or soy sauce used. You can also use 2 tablespoons of rice vinegar and 2 tablespoons of water instead of 1/4 cup of rice vinegar.
Leftovers can be stored covered in the refrigerator for up to 3 days. Gently toss the vegetable salad before serving again.

Nutrition Info Per Serving

Nutrition Facts
Asian Cucumber Salad
Amount Per Serving (1 serving)
Calories 98 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 453mg20%
Potassium 0mg0%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 12g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads & Dressings
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: asian cucumber salad, easy Asian recipes
Did you make this recipe?Click here to leave a comment & star rating!

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