keto · Salad · Sides · vegan · vegetable

Spicy Asian Cucumber Salad

I think I’m finally over the hump.

The hump of, “oh my god I’m not eating sugar any more let’s freak out.” That hump.

It’s been one week of going back to an ultra-low-carb diet and my body is finally starting to accept it. I was a rage queen there for a few days, and for that I apologize to my coworkers…and husband. And probably my cats, too.

Now that I’m leveling off, I’m starting to have less hunger pangs. When I do eat, it’s a meal or snack that I really gave careful attention. I’ve meal prepped everything on Sunday, so now it’s just up to me to choose which flavor path I want to go down.

I’ve got a thing of carnitas burning a hole in my pocket—er, fridge. I made a Thai-style “Larb” salad that can be dressed with a spicy cucumber salad. Then there’s the ultra-satisfying bacon, chicken and spinach dish.

For lunch today, I’m going to go with the Thai-style salad. I paired it with this cucumber salad I made that really sent the whole thing over the top. It’s got a lovely kick and a crunchy texture. Both of those things were very much needed for the original salad.

This is a great snack to munch on throughout the day, too. I was quick to snag a couple of bites from the fridge the other afternoon.

There’s nothing hard or surprising about this recipe. Just let your cucumbers sit in a bath of salt for around 30 minutes, rinse, then mix together with the other ingredients. Easy as pie.

Enjoy!

Spicy Asian Cucumber Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Spicy, crunchy cucumbers in a spicy dressing with red bell pepper and cilantro.

Ingredients

  • 2 large cucumbers, cut into 1/2″ thick half moons
  • 1 TBS. chunky sea salt
  • 1 red bell pepper, julienned
  • 1/2 cup cilantro, chopped
  • 1 green onion, sliced thin
  • 3 TBS. rice vinegar
  • 1 TBS. chili oil
  • 1 TBS. sesame oil
  • 1 TBS. sweetener (I used Truvia)
  • 3 TBS. water
  • 3 cloves garlic, minced
  • 1 tsp. red pepper flakes

Directions

  1. Put sliced cucumbers into a large bowl. Sprinkle salt on top and toss. Let cucumbers sit in salt for 30 minutes.
  2. Meanwhile, make the dressing: whisk together the chili oil, rice vinegar, sweetener, oil, water, garlic and red pepper flakes.
  3. Rinse salt off of cucumber well. Toss cucumbers in a bowl with red bell pepper and cilantro. Drizzle dressing over the top and toss again. Serve.

Step-By-Step Instructions

Put sliced cucumbers into a large bowl. Sprinkle salt on top and toss. Let cucumbers sit in salt for 30 minutes.

Meanwhile, make the dressing: whisk together the chili oil, rice vinegar, sweetener, oil, water, garlic and red pepper flakes.

Rinse salt off of cucumber well. Toss cucumbers in a bowl with red bell pepper and cilantro. Drizzle dressing over the top and toss again. Serve.

3 thoughts on “Spicy Asian Cucumber Salad

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