Asian Cucumber Salad

Servings: 4
Prep Time: 10 minutes
Rest Time: 10–15 minutes (optional but recommended)

Ingredients

• 3 large cucumbers (English or Persian preferred)

• ½ tsp salt

Dressing

• 2 tbsp rice vinegar

• 1 tbsp low-sodium soy sauce (or tamari)

• 1 tsp sesame oil

• 1 tsp honey or sugar-free sweetener

• 1 tsp chili garlic sauce or sriracha (optional)

• 1 clove garlic, minced

Garnish (Optional)

• 1 tsp sesame seeds

• 1 tbsp chopped green onions

Instructions

1. Prep cucumbers

   • Slice cucumbers thinly (rounds or half-moons).

   • Toss with salt and let sit 5 minutes to release excess water.

   • Rinse lightly and pat dry.

2. Make dressing

   • In a bowl, whisk rice vinegar, soy sauce, sesame oil, honey (or sweetener), chili sauce, and garlic.

3. Combine

   • Add cucumbers to dressing and toss until evenly coated.

4. Rest & serve

   • Let sit 10–15 minutes for best flavor.

   • Garnish with sesame seeds and green onions.

🧮 WW Points (Approx.)

• Standard version: 1–2 WW points per serving

• Sugar-free sweetener + less sesame oil: 0–1 WW points

🥗 Nutrition Q/A

Q: Is this good for weight loss?
A: Yes! Very low calorie, hydrating, and high in volume.

Q: Is it low-carb?
A: Yes—naturally low-carb and keto-friendly.

Q: Can I make it gluten-free?
A: Yes—use tamari or coconut aminos.

⭐ Tips & Tricks

✔ Use English cucumbers to avoid seeds
✔ Slice very thin for restaurant-style texture
✔ Chill before serving for extra crunch
✔ Add shredded carrots for color
✔ Great side for grilled chicken, shrimp, or tofu

🔄 Variations

• Korean-Style: Add gochugaru

• Japanese-Style: Add rice vinegar + mirin

• Thai-Style: Add lime juice + fish sauce

• Spicy Version: Extra chili oil