keto cucumber salad

The BEST Asian Low-Carb/Keto recipe for Japanese Octopus Salad - Tako Su.  Enjoy this delicious Japanese salad at only ~2g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.

Japanese Octopus Salad - Tako Su

lbs Octopus (Sashimi Ready Boiled)

Whole Cucumbers (Persian

tbsp Dried Seaweed

tbsp Rice Vinegar

tbsp Swerve/Monkfruit

tsp Soy Sauce

Salt

tsp Sesame Seed

Gather all the ingredients.

Fill a bowl of water and add the Dried Seaweed.  This step is to re-hydrate the Dried Seaweed and should take around 5 minutes.

In the meantime, in a small fry pan add Rice Vinegar and Swerve/Monkfruit and bring to a light boil.  Once boiling, transfer into a mixing bowl and combine with Soy Sauce and Sesame Seeds.  Set aside.

With a vegetable peeler, peel the skin off the cucumbers every other stroke.  Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber.

Cut the cucumbers into 1/4 inch slices and place into mixing bowl.  Note - we cut them diagonally, but you can cut them however you like.

Use a paper towel to pat at any excess moisture from the boiled octopus.  Thinly cut octopus 1/4 inch slices and place into mixing bowl.

Once seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl.  Mix all ingredients to ensure even coating of vinaigrette dressing, saran wrap and keep refrigerated until ready to serve (best to served 20-40 min after).

https://content.jwplatform.com/videos/TyZiMZzV.mp4

Keto low carb Japanese octopus salad, also known as Tako Su, is the perfect refreshing low carb dish to accompany any dish.  The sweet and tangy flavors really complement the octopus perfectly along with the cucumbers which add a crunchy bite!  Makes for a perfect little salad replacement or a side dish to accompany the main course!

Keto Low Carb Japanese Octopus Salad - Tako Su

This recipe for low carb tangy cucumber salad is a great side with only 2g net carbs. It's basically a free food.

Keto Cucumber Salad

cucumbers,

apple cider vinegar

extra virgin olive oil

salt

black pepper

scallions, including dark green ends, sliced

  Thinly slice cucumbers using a mandolin or knife.  Slice scallions, including dark green ends.
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p id="instruction-step-2">2.  Place the cucumber slices in a colander over a bowl or sink. Sprinkle them with a couple shakes of salt, toss to coat, and let them rest for about 30 minutes, then pat them dry with a paper towel. 

id="instruction-step-3">3.  Mix up the apple cider vinegar, olive oil, sweetener, salt and pepper.

d="instruction-step-4">4.  Mix cucumber and scallions with dressing and refrigerate for at least 30 minutes so that the flavors meld.

="instruction-step-5">5.  Can be stored for up to 3 days in the refrigerator.

I liked this salad.  It was simple but good.

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Japanese Octopus Salad - Tako Su

Keto Cucumber Salad

Top 2 keto cucumber salad recipes from across the web

The most viewed keto cucumber salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Japanese Octopus Salad - Tako Su

Keto Cucumber Salad

The most viewed keto cucumber salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine