Asian Cucumber Salad
Side Dishes

Asian Cucumber Salad

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There’s some great textures that run through this dish – crunchy, soft, fresh. Not to mention to flavor of the sesame oil and rice vinegar that is so prevalent in many Asian recipes.

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Asian Cucumber Salad
Nutrition Info Print Recipe
  • Prep: 3 m
  • Cook: 7 m
  • Set: 30 m
  • Total: 40 m
  • Servings:


  • 3/4 large cucumber
  • 1 packet shirataki noodles
  • 2 tbsp coconut oil
  • 1 medium spring onion
  • 1/4 tsp red pepper flakes
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds
  • salt
  • pepper


  1. Rinse off the shirataki noodles very well. Make sure you get all of the excess water they were sitting in and wash them off completely.
  2. Set them on a paper towel to completely dry, then bring 2 tbsp. Coconut Oil to medium-high temperature in a pan.
  3. Once pan is hot, let noodles fry for 5-7 minutes, completely reducing in size and boiling off extra liquids.
  4. Remove from pan and set on a paper towel to cool.
  5. Slice cucumber thin, then arrange on a plate in design you want. Add the rest of the ingredients over the cucumber and let set in the fridge for at least 30 minutes. Sprinkle fried shirataki noodles over the top!
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