Japanese Cucumber Salad

Japanese Cucumber Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: .

Serve this vegetable side dish with grilled fish or chicken and a side of brown rice.

  • Prep time
    15 min
  • Servings
    2 Servings
  • Serving size
    about 1 cup
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    about 1 cup
  • Amount per serving Calories 120

  • Total Fat 9g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 290mg
  • Total Carbohydrate 8g
    • Dietary Fiber 1g
    • Total Sugars 5g
  • Protein 1g
  • Potassium 170mg
  • Phosphorus 55mg

Choices/Exchanges: 1 Nonstarchy vegetable, 2 Fat



  • medium cucumber
  • rice vinegar
    2 tbsp
  • olive oil
    1 tbsp
  • honey or 1/2 packet artificial sweetener
    1 tsp
  • salt
    1/4 tsp
  • sesame seeds (toasted)
    1 tbsp


  1. Peel the cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon.

  2. Using a mandolin, food processor, or knife, slice the cucumber into very thin slices.

  3. In a medium bowl, whisk together the vinegar, canola oil, Splenda or Stevia, and salt (optional).

  4. Toss the cucumbers and sesame seeds in the dressing and serve.

  • Recommended

    Perfect for the summer, as is fresh and light, be mindful of the rice vinegar, I got one that had added sugar and it was super sweet, my mistake and when I tried it again it was delicious