Low Sodium Sesame Cucumber Salad Recipe
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Jump to RecipeThis low sodium sesame cucumber salad recipe is a fresh, crunchy, and easy side dish with Asian-inspired flavors! Ready in minutes, this is a quick and easy side dish to make with crisp sliced cucumbers and pantry staple spices.
A light and refreshing side dish, this recipe has toasted sesame oil, unseasoned rice vinegar, brown sugar and chili flakes as the base of the dressing. Serve this easy cucumber salad up with low sodium ramen or chicken with low sodium sweet & sour sauce.
We love a good lows odium refreshing side salad, and this tasty cucumber salad is a super flavorful addition to serve alongside your favorite protein. This salad is loaded with Asian-inspired flavors (sesame, garlic, rice vinegar), so it’s a great choice to serve up with a stir fry or low sodium teriyaki chicken or tofu.
Ready in just 5-10 minutes, it makes a quick and delicious side. Just let it marinate for 30 minutes before eating, so the flavors of the dressing get absorbed into the cucumbers. Each bite is loaded with flavor, without much sodium.
This Low Sodium Sesame Cucumber Salad Recipe Is
- Bright
- Fresh
- Flavorful
- Crunchy
- Savory
- A Little Spicy
- A Great Low Salt Side Dish
Low Sodium Side Dishes for a Better Meal
This low sodium Asian cucumber salad recipe is a fantastic side to make without the salt. Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around fresh ingredients and bright flavorful spices you can make healthier meals for you and your family. Browse all our low sodium side dish recipes, which are fantastic sides for everyone at your dinner table.
Ingredients for This Low Sodium Asian Cucumber Salad
See the recipe card below for a full list of instructions and ingredient amounts!
- Cucumbers – I used English cucumbers for this recipe, but you can also use Persian cucumbers or regular cucs! Just slice them thinly. I left the skin on mine, but peel if desired.
- Sliced onion
- Fresh garlic cloves, minced into the dressing for flavor
- Unseasoned Rice Vinegar – I like to get unseasoned vinegar to control the amount of sugar and salt in this dish. Unseasoned rice vinegar should have 0mg sodium, so be sure to check the label!
- Brown Sugar – for a little extra flavor! You can use regular white sugar if desired.
- Low Sodium Soy Sauce – I use this soy sauce which has 150mg sodium per 1 teaspoon. You can use a different sauce, or leave it out altogether if desired! I find a little goes a long way! You can also use low sodium coconut aminos, a low sodium miso paste, or omit it altogether.
- Toasted sesame oil – gives this dish a really wonderful savory flavor in the dressing, I like it better than plain vegetable oil or olive oil.
- Chili flakes for a little heat
- Sesame seeds to top for extra crunch.
How to Make Low Salt Cucumber Sesame Salad
- Wash and dry your cucumbers. Peel if desired (I left the skin on mine). Thinly slice the cucumbers into rounds, and place them in a large mixing bowl.
- To the cucumbers, add the slice onion, minced garlic, unseasoned rice vinegar, brown sugar, low sodium soy sauce, toasted sesame oil, and chili flakes. Stir well to combine.
- Allow cucumber salad to marinate for at least 30 minutes before enjoying. Before serving, sprinkle on the sesame seeds for garnish.
- Store leftovers in an airtight container for up to 2 days.
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Low Sodium Sesame Cucumber Salad
Equipment
- Mixing Bowl
Ingredients
- 2 large English cucumbers thinly sliced, about 4 cups
- ½ white onion sliced
- 1 clove garlic minced
- ⅔ cup unseasoned rice vinegar
- ¼ cup brown sugar
- 1 teaspoon low sodium soy sauce see note below
- 1 teaspoon toasted sesame oil
- ¼ teaspoon chili flakes
- 2 tablespoons sesame seeds
Instructions
- Wash and dry your cucumbers. Peel if desired (I left the skin on mine). Thinly slice the cucumbers into rounds, and place them in a large mixing bowl.
- To the cucumbers, add the slice onion, minced garlic, unseasoned rice vinegar, brown sugar, low sodium soy sauce, toasted sesame oil, and chili flakes. Stir well to combine.
- Allow cucumber salad to marinate for at least 30 minutes before enjoying. Before serving, sprinkle on the sesame seeds for garnish.
- Store leftovers in an airtight container for up to 2 days.
Notes
Serving Size
This recipe makes 4 servings, of ~1 cup each.Low Sodium Soy Sauce
I use this soy sauce which has 150mg sodium per 1 teaspoon. You can use a different sauce, or leave it out altogether if desired! I find a little goes a long way.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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A great use of the cucumbers I buy every week