Keto Sunomono

Keto Sunomono is a refreshing Japanese salad featuring thinly sliced cucumbers and seafood, dressed in a tangy vinegar-based sauce. It's a light and flavorful dish that perfectly complements any meal while keeping your carb count low.

Ingredients

• Cucumber - 1 medium (about 200g)
• Seaweed (wakame) - 10g (dry weight)
• Cooked shrimp - 100g
• Rice vinegar - 2 tablespoons (30ml)
• Soy sauce (low-sodium) - 1 tablespoon (15ml)
• Stevia or erythritol - 1 teaspoon (5g)
• Sesame oil - 1 teaspoon (5ml)
• Sesame seeds - 1 tablespoon (9g)
• Salt - to taste

Steps

1. Soak the dried wakame seaweed in warm water for about 10 minutes until rehydrated, then drain and set aside.
2. Thinly slice the cucumber using a mandoline or sharp knife, then sprinkle with a little salt and let it sit for 5 minutes to draw out excess moisture.
3. In a small bowl, whisk together the rice vinegar, soy sauce, stevia or erythritol, and sesame oil to create the dressing.
4. In a large bowl, combine the sliced cucumber, rehydrated wakame, and cooked shrimp.
5. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
6. Sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 150
• Protein: 18 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in antioxidants and vitamins from cucumbers and seaweed.

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