Soy-Free Asian Cucumber Salad

Soy-Free Asian Cucumber Salad

The holidays are over. It’s time to step away from the cheese platters and fat pants and get back on track. Start with this fast and easy Soy-Free Asian Cucumber Salad.

Refreshing, crunchy and packed with flavor, this salad is a meal on its own and it also goes beautifully with our Orange Ginger Chicken Breasts.

Soy-Free Asian Cucumber Salad

Soy-Free Asian Cucumber Salad

  • Author: Fresh. Out.
  • Prep Time: 10
  • Total Time: 10
  • Yield: 24 servings 1x
  • Category: Salads, Side Dishes, Lunch
  • Cuisine: Asian


Cool cucumbers, crunchy red peppers, and red onions in a light and flavorful sesame dressing.



For the Salad:

  • 1 English cucumber peeled, deseeded and cut into half moons
  • 1/2 red bell pepper, chopped
  • 1/4 small red onion thinly sliced into half moons

For the Dressing:

  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp Swerve Brown Sweetener, packed
  • Pinch each of ground ginger, salt and ground black pepper
  • 2 tsp toasted sesame seeds (optional garnish)


  1. Place prepared cucumbers, peppers, and red onion in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
  2. Add the coconut aminos, Swerve, vinegar, sesame oil, and pinches of ground ginger, salt and pepper to a bowl or bullet blender and combine thoroughly. Place dressing in an airtight container and refrigerate until ready to serve. 
  3. Serve dressing on the side or pour over the vegetables and toss to coat. Garnish with sesame seeds and serve immediately once dressed.


Store separately in refrigerator up to 3 days. 

Serves two as a salad or four as a side dish.

Keywords: Salads, Side Dishes, Light Lunch, Soy-free, coconut aminos, Asian Cucumber Salad, sesame dressing, ginger, vegan, gluten-free, grain-free


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