Diabetes Forecast

The Healthy Living Magazine

Asian Cucumber Salad

Per Serving

Asian Cucumber Salad

Makes: 5
Serving Size: 1 cup
Calories 50
Fat 1 g
Saturated Fat 0.2 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 2 g
Sugars 6 g
Cholesterol 0 mg
Sodium 60 mg
Potassium 270 mg
Protein 1 g
Phosphorus 40 mg
Choices: Vegetable 2
  • Makes: 5
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes


1 English cucumber
2 med. carrots, peeled and shredded
1 small red bell pepper, cored,
seeded, and diced
1/2 small red onion, very thinly sliced
2 Tbsp. fresh minced cilantro
1/3 cup rice vinegar
1 tsp. toasted sesame oil
1 tsp. lite soy sauce
1 tsp. honey
pinch crushed red pepper flakes


  1. Peel the cucumber lengthwise in a striped pattern (peel a strip of cucumber, leave a strip unpeeled, and repeat this pattern around the cucumber). Cut the cucumber in half crosswise, and then cut each piece in half lengthwise and thinly slice.
  2. In a large serving bowl, combine the cucumber slices with the carrots, red bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together the vinaigrette ingredients. Pour the dressing over the vegetables and mix well. Cover and refrigerate for up to 1 hour before serving.

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