Asian-Inspired Cucumber Salad (Sunomono)
Light, crisp, and tangy, this Asian-inspired keto cucumber salad makes a refreshing side dish for a variety of meals. A little toasted sesame oil adds depth without overpowering the sweet and tangy vinegar dressing.
Servings: 4
Calories: 30kcal
Equipment
- Mandoline with hand guard (optional)
Ingredients
- 1 lb English cucumber very thinly sliced (about 1/16 inch)
- 4 tbsp unseasoned rice vinegar
- 2 tsp granulated monk fruit/erythritol sweetener blend or to taste
- 1/2 tsp toasted sesame oil
- 1/2 tsp soy sauce
- 1 tsp sesame seeds optional
- Pinch of salt
- Pinch of crushed red pepper flakes optional
Instructions
- Slice (or use mandoline slicer with a hand guard), the cucumber into very thin rounds, approximately 1/16 inch (1.5 mm) thick.
- Sprinkle the cucumber slices lightly with a pinch of salt and let rest for 5–10 minutes. Gently squeeze or pat dry to remove excess moisture.
- In a small bowl, whisk together the rice vinegar, monk fruit/erythritol sweetener, toasted sesame oil, and soy sauce until combined.
- Taste the dressing before adding the cucumber. Adjust the sweetener to taste if needed.
- Gently toss the cucumber slices with the dressing. Sprinkle with sesame seeds.
- Add a pinch of crushed red pepper flakes if desired. Serve after a brief chill, or refrigerate for approximately 1 hour for fuller flavor.
Notes
Estimated Nutrition — Per Side Serving (¼ of Recipe)
- Calories: 30 kcal
- Fat: 1.1 g
- Protein: 0.9 g
- Total Carbohydrates: 6.3 g
- Fiber: 0.7 g
- Net Carbs: 3.7 g
Nutrition Disclaimer
Nutritional values are estimates based on USDA reference ingredients and may vary by ingredient brands, substitutions, preparation methods, and serving sizes. Net carbs are calculated by subtracting fiber and estimated erythritol sugar alcohols from total carbohydrates. Calculations assume approximately 8 g erythritol in the full recipe; actual amounts depend on the sweetener blend used.Nutrition
Calories: 30kcal