Didn’t realize this was so easy to put together

Cucumber salad is a staple in many Asian cuisines, known for its refreshing and crunchy texture. This low-carb version is perfect for those looking to enjoy a light, flavorful dish without the extra carbs. It’s a quick and easy recipe that brings a burst of flavor to your table, perfect for busy weeknights when you want something healthy yet satisfying. I love making this salad during the summer months when cucumbers are at their peak, reminding me of the simple joys of fresh produce.

This Asian cucumber salad pairs beautifully with grilled chicken or fish, making it a perfect side for a summer barbecue. You can also serve it alongside a bowl of steamed rice or cauliflower rice for a complete meal. If you’re hosting a dinner party, it works well as a refreshing starter before a heartier main course.

Servings: 4 servings

2 large cucumbers, thinly sliced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar substitute (like Stevia or monk fruit)
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame seeds
2 green onions, sliced
Salt to taste