Got a bunch of cucumber and daikon to use up? Their fresh, crunch textures actually go really nicely together in a salad. I liked the idea of using salsa ingredients mixed with a a few complementary Asian flavours to create this low-carb keto-friendly fusion salad.
Keto Cucumber-Daikon Mexican-Asian Fusion Salad Recipe
Ingredients:
- 1 English cucumber, chopped
- 1 long white radish or “daikon” (similar size as the cucumber), peeled and chopped (*Note: If you want a smoother texture and a more homogeneous flavor, go for finely chopped.)
- ½ serrano pepper, chopped (*jalapeño also works)
- 3 tablespoons red onion, chopped
- 1 clove garlic, minced
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- ½ teaspoon fish sauce
- 1 teaspoon ginger-infused soy sauce (*or use tamari soy sauce with a pinch of ground ginger)
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon sesame oil
- 5-10 drops liquid stevia (or to taste)
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
Directions:
Add the cucumber, daikon, serrano pepper, onion, garlic and cilantro to a large bowl.
Add olive oil, sesame oil, lime juice, fish sauce, along with salt and some black pepper. Combine well. Serve immediately. Store leftovers in an airtight container in the fridge.
Did you give this keto cucumber-daikon Mexican-Asian Fusion salad recipe a try? What did you think? Please share your thoughts in the comments. Or if you share any pics on Instagram, tag me so I can see your creation. Enjoy! :)
