Viral Cucumber Salad
The viral cucumber salad but with a sushi twist! Ready in 5 minutes, it is a deconstructed, low-carb version of a California Roll!
Servings: 2
Calories: 322kcal
Ingredients
- 1 English cucumber sliced thin
- ¼ red onion sliced thin
- 2 tablespoons mayonnaise
- 1 tablespoon cream cheese
- 1 teaspoon Sriracha/hot sauce
- 2 tablespoons coconut Aminos/soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Sesame Seeds
- ½ teaspoon Furikake optional
- ½ avocado diced
Instructions
- Start by slicing the cucumber straight into the container. You can use a plastic deli container, glass jar, or any lidded storage container.
- Next, add the red onions and then add all the rest of the ingredients.
- Shake well and enjoy within 24 hours for best results.
Video
Notes
- Make sure to slice the cucumbers thin to get the best results.
- If you are not going to finish the whole salad immediately (because let's face it, not all of us can eat an entire cucumber in one sitting!), I would highly recommend salting the cucumber to draw out the moisture and draining the water after 5 minutes. You can then proceed to add the rest of the ingredients.
- Onions also tend to release water into the salad, so skip them in this recipe and add green onions at the end.
- Add some smoked salmon, tuna, or grilled chicken for a heartier salad. Shrimp would also work well here.
Nutrition
Serving: 0.5jar | Calories: 322kcal | Carbohydrates: 24.8g | Protein: 2.3g | Fat: 21.4g | Saturated Fat: 5.4g | Cholesterol: 20mg | Potassium: 184mg | Fiber: 3.1g | Sugar: 1.3g | Calcium: 31mg | Iron: 1mg
