3 Step Rec: Asian Cucumber Salad

Asian Cucumber Salad

I’m so excited to share the first of many “3 step recs,” quick and easy recipes that are only three steps long! Light, refreshing, flavorful, and so easy.

This little salad is the perfect snack and great to always have on hand. I even make it in large batches so I always have some ready in the fridge. The best part about it is that the longer it sits, the more the flavors are absorbed and the better it tastes.

An important thing to note in this recipe is not to be afraid to use real sugar! Using an artificial sweetener will mess up the flavors, and the chemicals in it may even be worse for you than the real stuff! This recipe calls for one tiny tablespoon, which is only 48 calories of sugar, split between 4 servings, a measly 12 calories each!


  • 3 cucumbers
  • 3/4 cup rice vinegar (make sure to use rice vinegar!)
  • 2 tablespoons low sodium soy sauce (or Bragg’s amino acid sauce if you are gluten free)
  • 1 tablespoon sugar
  • Sprinkling of sesame seeds (to your liking)

Makes 4 servings
Calories: ~67 per serving
Prep time: 10 minutes

  1. Wash and peel the cucumbers. I like to leave about half of the peel on for some color, as well as the health benefits of it. Cucumber skin is a great source of fiber, improves vision, and helps you feel full!
  2. Slice the cucumbers into thin — but not too thin — pieces. The thicker the slice, the less flavor will absorb; the thinner the slice, the soggier the salad will be. Find the healthy medium (see photo for reference!).
  3. Combine all ingredients in a large bowl and stir. You can cover it and place it in the fridge, it will taste better and better with time! (Don’t get crazy here, I don’t recommend saving it for more than a week) :)


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