Go Back
–+ servings
A grey bowl filled with cucumber salad with red onions, red chili pepper flakes and crushed salted peanuts.
Print Recipe
5 from 1 vote

Keto cucumber salad

This dairy-free keto cucumber salad recipe with red onions, cucumbers, crushed peanuts, and flavorful dressing is a gluten-free salad that you can have for lunch or on the side with your main dish.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: Cucumber salad, Gluten-free salad, Keto salad
Servings: 4 servings
Calories: 140kcal

Ingredients

  • 16 oz 460g cucumber cut in half lengthwise and then into half-moons
  • 1 small red onion sliced
  • 3 tablespoon white wine vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon olive oil
  • 1-2 teaspoon red pepper flakes
  • 1 teaspoon sesame seed oil
  • Freshly ground black pepper
  • Salt
  • ⅓ cup 50g roasted salted peanuts for garnishing roughly chopped

Instructions

  • Place the cucumbers into a salad bowl and season with salt. Mix well and leave to sweat for 30 minutes.
  • Meanwhile, combine the vinegar, coconut aminos, olive oil, red pepper flakes, sesame seed oil, salt, and pepper into a small bowl. Mix until combined.
  • Place the onions into a small bowl and pour the dressing mixture on top. Mix and let marinate for 10 minutes.
  • Remove the liquids from the bowl with cucumbers. With a spoon, fish out the onions and add to the cucumbers. Toss together, taste, and add more dressing, if needed.
  • Garnish with peanuts and serve.

Notes

NET CARB: 5g
It's better to be consumed the same day, but leftovers can last in the fridge for up to 3 days.
 

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Potassium: 257mg | Fiber: 2g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg