Asian Cucumber Salad with Cilantro and Vidalia Onions
Asian Cucumber Salad with Cilantro and Vidalia Onions is something I’ve been making for years and I’d love this when the weather gets hot. And this tasty salad is low-carb, Keto, low-glycemic, gluten-free, meatless, vegan, and South Beach Diet friendly.Use the Diet-Type Index to find more recipes like this one.
This favorite Asian Cucumber Salad with Cilantro and Vidalia Onions was inspired by those thinly sliced cucumbers marinated in rice vinegar that are sometimes served with sushi. If the weather has been a bit hot where you live, cucumbers are a great summer food, and this is the kind of light and refreshing salad that is perfect for days when it’s really scorching outside. That’s just one of the reasons I used to make it when I was cooking on houseboats at Utah’s Lake Powell, where summer days can often get up to 100F.
I made this with Stevia In the Raw Granular Sweetener, a relatively new product that I’ve really been liking, but use any low-carb sweetener you prefer for this salad. You can tell I think cilantro is an essential component in the salad by the way I listed it in the title, but if you’re a cilantro hater I think thinly sliced green onions or mint would be a good substitute.
I was using garden cucumbers, some of which had gotten a little too big. If a cucumber has small seeds like the ones on the right, you can leave the seeds in. For larger seeds like the ones on the left, I’d scoop them out with a spoon before you slice the cucumbers.Here’s the cucumber with the seeds scooped out. If you have fresh cucumbers I’d leave some strips of green peel showing, but cucumbers from the store should be peeled completely. I used four medium-sized cucumbers, which gave me a nice pile of sliced cucumbers. Chop up one Vidalia onion or other sweet onion.
Mix together the rice vinegar, sugar or sweetener, Asian sesame oil, and garlic puree to make the dressing. I like a tiny pinch of hot pepper flakes in this too but it’s optional. Put the sliced cucumbers and onions in a large Ziploc bag, pour in the dressing, and let the salad marinate in the refrigerator for 2-3 hours. When you’re ready to eat the salad, drain the cucumbers and onions into a colander and chop up a generous amount of fresh cilantro (or use mint or sliced green onion if you’re a cilantro hater.) Mix the cilantro into the onions and cucumbers, season with fresh ground black pepper, and serve.
Make it a Meal! For a low-carb dinner menu, I think this would taste great withVery Greek Grilled Chicken.
More Cucumber Salads for Hot Summer Days:
25 Low-Carb Cucumber Salads to Keep You Cool
Asian Cucumber Salad with Cilantro and Vidalia Onions
Asian Cucumber Salad with Cilantro and Vidalia Onions is a great salad when the weather gets hot.
- 4 cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
- 1 large Vidalia onion or other sweet onion, peeled and cut into 1/4 inch thick slivers of onion
- 1 bunch cilantro washed and chopped just before using
- 1 cup rice vinegar (don’t use seasoned vinegar which contains sugar)
- 3 T Splenda, Stevia In the Raw Granular Sweetener, or sugar (Use Splenda or Stevia for South Beach Diet)
- 2 tsp. Asian sesame oil
- 2 tsp. garlic puree (also called ground garlic)
- pinch hot pepper flakes (optional)
- coarse ground black pepper to taste
- Peel cucumbers in stripes if using garden cucumbers or peel completely if using store-bought cucumbers.
- Cut cucumber in half lengthwise, and scrape out seeds if they’re large, then cut up cucumbers into half slices.
- Peel onion, cut in half both ways, then cut onion into small slivers of onion.
- Place cucumbers and onions in Ziploc bag or plastic bowl with snap-on lid.
- Combine rice vinegar, Splenda or sugar, sesame oil, garlic, and hot pepper flakes (if using) and pour over cucumbers.
- Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)
- Just before serving, wash, dry, and chop cilantro. (Don’t be afraid to use some of the stem; it is considered a delicacy in parts of Asia.)
- Drain cucumbers and onions and combine with chopped cilantro, season with fresh ground pepper and serve.
- This will keep in the refrigerator a day or two, but the vegetables won’t be crisp.
- Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, it’s still pretty good!
This recipe created by Kalyn and was inspired by thinly-sliced marinated cucumbers served with sushi.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use Stevia In the Raw Granular Sweetener (or another sweetener or your choice) and avoid seasoned rice vinegar, Asian Cucumber Salad with Cilantro and Vidalia Onions is a perfect salad for low-carb and low-glycemic diets, including any phase of the South Beach Diet.
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