Soy-Free Asian Cucumber Salad – FRESH. OUT.

Step away from the comfort food and fat pants and get back on track. Start with this fast and easy Soy-Free Asian Cucumber Salad. Ready in 15 minutes and easy to portion into individual servings.

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  1. Prep all vegetables and divide between four plates or add to a large bowl and toss if serving buffet style. 
  2. Add the coconut aminos, Lakanto, vinegar, sesame oil, ground ginger, salt and pepper to a glass measuring cup or mug and whisk to combine. 
  3. Serve dressing on the side or pour over the vegetables. Toss toss to coat if serving buffet style. Garnish with sesame seeds and serve immediately once dressed.

Refrigerate vegetables in an airtight glass container up to 3 days, separate from dressing. 

Place dressing in an airtight glass container and refrigerate up to 3 days. 

Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 74.3, Fat: 3.5g, Saturated Fat: .5g, Polyunsaturated Fat: 1.4g, Monounsaturated Fat: 1.4g, Cholesterol: 0mg, Sodium: 210g, Potassium: 105mg, Carbohydrates: 9.2g total/8.8g net, Fiber: .4g, Sugar: 3.8g, Protein: 1.8g, Vitamin A: 19.8%, Vitamin C: 88.8%, Calcium: 2.8%, Iron: 3.3% (based on 2,000 calorie diet). 

  • Author: Fresh. Out.
  • Prep Time: 15
  • Category: Salads, Side Dishes, Lunch
  • Cuisine: Asian
  • Diet: Vegan

Keywords: ASIAN CUCUMBER SALAD, PALEO, LOW-CARB, #VEGAN, #VEGETARIAN, PLANT-BASED, GLUTEN-FREE, GRAIN-FREE, SOY-FREE, SUGAR-FREE, #LAKANTOSWEETENED

this RECIPE SOY-FREE ASIAN CUCUMBER SALAD