Low-carb Thai cucumber salad

Aug 7, 2014 at 2:15 p.m. ET

A great summer salad with Thai-inspired flavors. A perfect low-carb, paleo-friendly side dish.

Thai food is one of my favorite cuisines, with its fresh, bold and spicy flavors. Of course, Thai takeout isn't always low-carb or paleo-friendly, as it's often served with rice or noodles and many of the sauces contain added sugars. But recreating the flavors of Thai food at home is easy and the results can be absolutely delicious and much friendlier to your waistline.

For this low-carb cucumber salad, I simply paired thinly sliced cucumber with a Thai-inspired spicy dressing. I cut my cucumber on a spiral cutter to get long, thin noodles but you could also cut them thinly with a sharp knife or a mandolin slicer. Because the salt in the dressing tends to release the moisture in the cucumbers, make sure you dress the salad just prior to serving.

Low-carb Thai cucumber salad



  • 2 tablespoons fresh lime juice
  • 1-1/2 tablespoons fish sauce (use Red Boat brand for Paleo)
  • 1 tablespoon coconut aminos or soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 6 bird's eye chilies, crushed or 1/4 teaspoon red pepper flakes
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 2 large cucumbers
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/4 cup toasted sesame seeds


  1. In a medium bowl, whisk together lime juice, fish sauce, coconut aminos or soy sauce, vinegar, garlic, chilies or pepper flakes, sesame oil, salt and pepper. Set aside.
  2. Slice cucumbers thinly using a spiral vegetable slicer for noodles or a mandolin slicer for thin cross-wise slices. Transfer to a large bowl and add cilantro.
  3. Add dressing just before serving and toss to combine. Sprinkle with sesame seeds.

Serves 4.

Per serving: 127kcal; Total fat: 8.29g; Saturated fatty acids: 1.3g; Calories from fat: 79; Cholesterol: 0mg; Carbohydrate: 8.31g; Total dietary fiber: 2.91g; Protein: 3.96g; Sodium: 594mg

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