Low Carb Spiralized Cucumber Salad is delicious and refreshing, and peanuts, basil, and ginger miso dressing lend a balanced combination of flavors and textures.
If we’re going to be friends, there are two things you should know about me.
Firstly, there are some foods I can always be in the mood for. Indian is at the top of the list, and so is Thai.
Secondly, I like to play with my food. And by play with my food, I mean experiment with flavor combinations and fusions of different cuisines (because it’s fun!).
This is a combination of Thai and Japanese flavors in a refreshing summer salad.
Low Carb Spiralized Cucumber Salad Recipe
In this Low Carb Spiralized Cucumber Salad with Peanuts, Basil, and Ginger Miso Dressing, I borrowed inspiration from several global cuisines.
Paying homage to Thai food, I wanted a balance flavor profile for this dish. As a result, here are the ingredients I used to achieve this:
- Maple syrup (sweet)
- Sriracha and crushed red pepper flakes (spicy heat)
- Feta cheese, lightly salted peanuts, and tamari sauce or coconut aminos (salty)
- Rice vinegar and fresh lime (sour)
- Fresh herbs, garlic, and ginger (bitter)
- Tamari sauce, fish sauce, and miso paste (umami)
Japanese miso paste is one of the key ingredients here because of the depth of flavor it lends to the dish.
Maple syrup might sounds like an odd sweetener choice, but it works really well because it adds complexity with a subtle woody, smoky, caramelized flavor.
And then for balance, a touch of feta gives a bit of salty tang and creamy texture.
As a result, this salad is an oddball combination of flavors and textures that marry beautifully.
Tips for Making Low Carb Spiralized Cucumber Salad
- Use seedless cucumber if possible because otherwise it’s a bit too watery.
- Wait to sprialize the cucumber until right before you want to eat it because cucumber starts seeping water as soon as it’s spiralized.
- Don’t cook the cucumber, otherwise it’ll be too mushy.
Spiralized Salad FAQs
Which Vegetables Can I Spiralize?
I’ve had really good results spiralizing the following vegetables, as well as the low carb vegetables I list in the next section:
- Sweet potato
Which Low Carb Vegetables Are Good Options for Spiralized Noodles?
I like using the following vegetables to make into spiralized “noodles” to use as a low carb noodle replacement:
- Yellow summer squash
- Daikon radish
- Broccoli stems
How Do You Use a Spiralizer?
When I first got my spiralizer, it took me a while to figure out the best way in which to use it! I’m sharing the tricks I discovered and the easy steps to use a spiralizer.
Tips and Tricks to Using a Sprializer
- The biggest trick I found to yield the longest noodles is to make sure that the suction cups on the bottom of the legs are firmly affixed to the counter top.
- It helps to hold the spiralizer steady with one hand as you crank it with the other.
- Don’t try to spiralize too fast, crank it at a smooth, steady pace.
Steps to Using a Spiralizer
- Start off preparing the vegetable that you want to spiralize. To do so, wash and dry it, peel it if necessary (like for a turnip), and trim off both ends.
- Next, set your spiralizer on the countertop and make sure the suction on the bottom of the legs adheres.
- Then secure the vegetable on the prongs and push it flush with the blade.
- Finally, hold the spiralizer to steady it with one hand, and turn the crank with the other hand.
- And now watch those gorgeous noodles crank out!
More Cucumber Salad Recipes
- Creamy Cucumber Salad with Goat Cheese and Dill from An Edible Mosaic
- Avocado Cucumber Tomato Salad with Balsamic Vinaigrette from The Wholesome Dish
- Sweet and Spicy Cucumber Salad from An Edible Mosaic
- Smashed Asian Cucumber Salad from The Woks of Life
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Low Carb Spiralized Cucumber Salad with Peanuts, Basil, and Ginger Miso Dressing
Ginger Miso Dressing:
- 1 teaspoon fresh-grated ginger
- 1 small clove garlic crushed
- 1 tablespoon rice vinegar
- 1 tablespoon avocado oil
- 1/2 tablespoon pure maple syrup
- 1 teaspoon light miso paste
- 1/2 teaspoon tamari sauce coconut aminos, or soy sauce
- 1/2 teaspoon sriracha more or less to taste; or use your favorite hot sauce
- 1/4 teaspoon fish sauce optional
- 1 medium-sized cucumber spiralized
- 1/2 small-medium carrot julienned
- 1/2 small onion thinly sliced
- 2 tablespoons crumbled feta
- 2 tablespoons lightly salted peanuts crushed
- Fresh basil mint, or cilantro
- Fresh lime to squeeze on top
- Crushed red pepper flakes optional
- Whisk together all ingredients for the dressing and set aside for now (you can make this up to 3 days ahead and store it covered in the fridge).
- Right before serving, spiralizer the cucumber, and gently toss it with the carrot and onion in the dressing.
- Transfer the salad to a serving bowl and top with the feta, peanuts, and fresh herbs. Sprinkle on a couple pinches of crushed red pepper flakes if desired, and serve with lime wedges to squeeze on top.
- Net Carbs: 12g per serving (1/2 of recipe)
- What Type of Cucumber to Use: Seedless cucumber (also called English cucumber or hothouse cucumber) work best for spiralizing.
This post was first published on An Edible Mosaic on July 30, 2018. I updated it with more information on July 19, 2021.
This sounds delicious! Definitely loving the low carb look of it, and the miso dressing sounds delicious! Can’t wait to make this at home.