Asian Cucumber Salad
This Asian Cucumber Salad has Vidalia Onions and cilantro, and this is a salad I’ve been making for years when the weather gets hot.
This favorite Asian Cucumber Salad that has Vidalia Onions and cilantro 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 a 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 Golden Monkfruit Sweetener (affiliate link) but use any low-carb sweetener you prefer for this salad. And this is one of those cucumber salads that perfect to keep in the fridge, where it will stay good for a day or two so you can keep having a nibble. For me cilantro is an essential component in the salad, but if you’re a cilantro avoider I think mint would be a good substitute. Or just omit the cilantro and enjoy without it!
What ingredients do you need for this recipe?
- Vidalia onion or other sweet onion
- unseasoned rice vinegar (see notes)
- Golden Monkfruit Sweetener or other sweetener of your choice
- Asian sesame oil
- garlic puree or minced garlic
- hot pepper flakes (optional)
- coarse ground black pepper to taste
How to make the salad, preparing the cucumbers and onions:
(Scroll down for complete recipe with nutritional information.)
- If a cucumber has small seeds, you can leave the seeds in. For larger seeds 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 garden 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.
How to make the salad, marinating and finishing the salad:
- Mix together the unseasoned rice vinegar, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, 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 hours or longer.
- 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, or skip it completely.)
- Mix the cilantro into the onions and cucumbers, season with fresh ground black pepper, and serve.
Make it a Low-Carb Meal!
More Cucumber Salads for Hot Summer Days
Check out Low-Carb Cucumber Salads to Keep You Cool for more tasty cucumber salad ideas!
- 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 (see notes)
- 3 T Golden Monkfruit Sweetener
- 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!
Don’t use seasoned vinegar which contains sugar. I used Golden Monkfruit Sweetener (affiliate link) but use any sweetener you prefer.
This recipe created by Kalyn and was inspired by thinly-sliced marinated cucumbers served with sushi.
Amount Per Serving: Calories: 64Total Fat: 1.7gSaturated Fat: .3gTrans Fat: 0gUnsaturated Fat: 1.3gCholesterol: 0mgSodium: 15mgCarbohydrates: 10gFiber: 1.6gSugar: 5.7gProtein: 1.5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use Golden Monkfruit Sweetener (affiliate link) 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 original South Beach Diet.
Find More Recipes Like This One:
Use Cucumber Recipes or Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.