Cucumber and Peanut Salad
ChefRhonda PlataDifficultyBeginnerCucumbers in an Asian-inspired dressing of vinegar, tamari, sesame oil, sweetener, and garlic make a cooling, quick, and tasty keto side dish that's vegan and versatile for any occasion. Try it at your next backyard barbecue or with a vegan keto noodle dish.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 187
- % Daily Value *
- Total Fat 14g18%
- Protein 7g
- Total Carbohydrate 8g3%
- Dietary Fiber 3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium bowl toss the cucumber slices with the sea salt and allow them to sit for 15 minutes. Drain the excess water.
Whisk together the apple cider vinegar, tamari, sesame oil, keto sweetener, and minced garlic in a small bowl. Pour over the cucumbers.
Top with peanuts and red pepper flakes. Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
In a medium bowl toss the cucumber slices with the sea salt and allow them to sit for 15 minutes. Drain the excess water.
Whisk together the apple cider vinegar, tamari, sesame oil, keto sweetener, and minced garlic in a small bowl. Pour over the cucumbers.
Top with peanuts and red pepper flakes. Serve and enjoy!
Notes
