Keto Asian Cucumber Salad: Quick 10-Minute Side Dish

Ever wonder why your keto meal plan feels boring?
I’ve got the answer right here in this refreshing keto Asian cucumber salad.

Contents

Keto Asian Cucumber Salad: Quick 10-Minute Side Dish

This isn’t just another sad salad – it’s a crispy, tangy flavor bomb that’ll wake up your taste buds and keep your carb count ridiculously low.
No cooking required, minimal prep time, and it pairs with absolutely everything from grilled chicken to Korean BBQ.

Ingredients for cooking on a marble countertop, including English cucumbers, red onion, garlic, scallions, and condiments, in a modern kitchen with red subway tile backsplash and wooden utensils.

KEY INFO

Prep time: 10 minutes
Cook time: None
Total time: 10 minutes (plus optional 20-60 minutes marinating)
Servings: 4-6
Difficulty: Dead easy
Dietary tags: Keto, Low-carb, Vegetarian, Gluten-free (with tamari), Vegan (without honey)

EQUIPMENT NEEDED

Sharp knife or mandoline slicer (game-changer for paper-thin slices)
Cutting board
Two mixing bowls
Whisk
Measuring spoons

Don’t have a mandoline? No worries – just use your sharpest knife and take your time.

Professional food photography of thin cucumber slices being prepared with a mandoline slicer in a modern kitchen with red subway tile backsplash

INGREDIENTS

Main Components:

2 large English cucumbers (about 2 lbs/900g), sliced paper-thin
¼ cup (60ml) red onion, thinly sliced [optional for milder flavor]

The Magic Dressing:

2 tbsp (30ml) rice vinegar [apple cider vinegar works too]
2 tsp (10ml) toasted sesame oil
1 tsp (5ml) soy sauce [or coconut aminos for soy-free]
1 small garlic clove, minced
1 tsp monk fruit sweetener [erythritol or stevia work]
½ tsp chili garlic sauce [or gochugaru for Korean heat]
Pinch of salt and black pepper

Gorgeous Garnishes:

2 tbsp chopped scallions
1 tsp sesame seeds
Fresh cilantro leaves
Sliced Thai chili [if you’re feeling brave]

Professional kitchen scene with modern cookware, wooden utensils, and cream-colored ceramic bowls, displaying a dressing preparation process involving cucumber slices and a small glass bowl of whisked dressing with sesame oil and minced garlic.

METHOD

Slice those cucumbers razor-thin – this is where the magic happens. The thinner they are, the better they’ll absorb all that gorgeous dressing.
Salt and drain (optional but brilliant): Sprinkle cucumber slices with salt, toss in colander, let drain 15 minutes. This pulls out excess water and gives you restaurant-level crunch.
Pat completely dry with paper towels. Trust me on this – soggy salad is sad salad.
Whisk your dressing in a small bowl until everything’s perfectly combined. Taste and adjust – want it tangier? More vinegar. Spicier? Extra chili sauce.
Toss cucumbers and onion (if using) in your large mixing bowl.
Pour dressing over vegetables and toss until every slice glistens.
Marinate for flavor magic – 20 minutes minimum, up to 1 hour in the fridge. This step transforms good into absolutely incredible.
Garnish like a pro just before serving with scallions, sesame seeds, and whatever else makes you happy.

Tossing salad with cucumber slices and red onion in a cream-colored bowl in a modern kitchen, garnishes ready for presentation

CRUCIAL TIPS

Thin slicing is everything – thick chunks won’t absorb the dressing properly
Don’t overdress early – cucumbers release water, so add dressing close to serving time
Drain excess liquid before serving if it pools at the bottom
Taste as you go – every cucumber batch is different, adjust seasonings accordingly

Storage & Scaling

Storage: Keeps 3-4 days refrigerated in airtight container. Drain any accumulated liquid before serving leftovers.

Scaling: This recipe doubles or triples perfectly – just multiply everything proportionally.

Common Mistakes:

Cutting cucumbers too thick
Over-salting during the draining step
Mixing dressing too far ahead (hello, soggy salad)

Keto Asian cucumber salad in a white ceramic bowl in a modern kitchen, garnished with scallions, sesame seeds, and cilantro

Brilliant Variations

Creamy Avocado Version: Add 2 diced avocados in step 5 for healthy fats and richness.
Korean-Style: Double the gochugaru and add a splash of rice wine vinegar.
Thai-Inspired: Swap chili garlic sauce for fresh Thai chilies and add torn mint leaves.
Paleo-Friendly: Use coconut aminos instead of soy sauce, skip any sweetener.

I’ve been making this keto Asian cucumber salad for years, and it never gets old.
Started when I was desperately trying to add more vegetables to my keto routine without the carb guilt.

Now it’s my go-to side dish for everything from weeknight dinners to summer barbecues.
The best part? It actually gets better after sitting for a bit, making it perfect for meal prep.

My family goes absolutely mad for this salad – even my carb-loving teenagers ask for seconds.
That’s when you know you’ve got a winner.

The combination of that toasted sesame oil with the tangy rice vinegar creates this incredible depth of flavor that makes you forget you’re eating something so healthy.

Want to know my secret weapon?
I always make extra dressing and keep it in a jar in the fridge.
Then I can whip this up in literally 5 minutes whenever I need a quick, satisfying side dish.

This keto cucumber salad proves that eating low-carb doesn’t mean sacrificing flavor or satisfaction.
Sometimes the simplest recipes are the most brilliant ones.