This 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.
2large English cucumbersthinly sliced, about 4 cups
½white onionsliced
1clovegarlicminced
⅔cupunseasoned rice vinegar
¼cupbrown sugar
1teaspoonlow sodium soy saucesee note below
1teaspoontoasted sesame oil
¼teaspoonchili flakes
2tablespoonssesame seeds
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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.
*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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