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Keto-Friendly Sushi Cucumber Salad That Dances with Flavor

A refreshing, keto-friendly salad bursting with flavor and vibrant ingredients, perfect for a quick meal or side dish.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian, Keto
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 whole English Cucumbers Thinly sliced
  • 1 whole Sweet Onion Thinly sliced
  • 1 whole Avocado Optional, for creaminess
  • 8 ounces Imitation Crab Optional, can be substituted with tofu
  • 4 ounces Smoked Salmon Optional, for a luxe touch
  • 8 ounces Shrimp or Diced Tuna Optional, for heartiness
For the Dressing
  • 4 ounces Whipped Cream Cheese Softened
  • 1/4 cup Mayonnaise Or Greek yogurt for lighter version
  • 2 tablespoons Soy Sauce Or tamari for gluten-free
  • 2 tablespoons Rice Vinegar Or substitute with lime juice
  • 1 tablespoon Sesame Oil Or olive/avocado oil if needed

Equipment

  • mixing bowl
  • Colander
  • microwave-safe bowl
  • whisk
  • knife
  • Cutting Board

Method
 

Preparation Steps
  1. Thinly slice the cucumbers and onion. Sprinkle cucumbers with salt and let rest for 10 minutes.
  2. Rinse the cucumbers under cold water and pat dry.
  3. In a microwave-safe bowl, soften the cream cheese for 15 seconds.
  4. Whisk cream cheese with mayonnaise, soy sauce, rice vinegar, and sesame oil until smooth.
  5. Combine drained cucumbers and onions in a mixing bowl. Pour half of the dressing and toss gently.
  6. After resting for 5 minutes, drizzle remaining dressing over the salad and add any desired mix-ins.
  7. Transfer to a serving bowl and garnish with sesame seeds or green onions.

Notes

Keep avocado and other delicate ingredients separate until just before serving to avoid browning. Store leftovers in an airtight container for up to 24 hours, keeping mix-ins separate for freshness.