WebFinely slice the cucumbers into a medium sized bowl. Add in the remaining ingredients for the Asian cucumbers, mix well and allow to rest for 30 minutes. For the Asian red …
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WebStep 1. Stir lime juice, oil, tamari (or soy sauce), brown sugar, jalapeño (or chile) and scallions together in a large bowl. Add cucumbers, cilantro and peanuts and stir to coat. …
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Get refreshed and fill your belly with savory veggie power with this Thai Cucumber Salad. Made with a blend of cucumbers, green onions, and cilantro, then topped off with a savory and slightly hot vinegar and sesame oil dressing.
In a small bowl, combine rice wine vinegar, low carb sweetener, salt, ginger, and soy sauce. If desired, you can use a little sesame oil too. Add the cucumber and mix well. Stir in the slices until they are coated with the dressing. Place the bowl in the refrigerator and chill for at least 1 hour before serving. Your dish is now ready to enjoy!
Add a little water to help tone down the acid if it is very strong and balance with sweetener to taste. I would start with 1/4 cup light olive oil, 2 tablespoons white vinegar or lemon juice, and 1 teaspoon keto sweetener. Then, adjust per your taste. For best results, make the cucumber salad up to 4 hours before serving and refrigerate.
Prep the salad: Slice the cucumbers into ¼ inch rounds. Then, thinly slice the green onions and finely chop the cilantro. Toss everything together, optionally adding a handful of chopped peanuts or almonds. Assemble the dish: Finally, drizzle the dressing over the cucumber salad and gently toss to combine.