Skip to main content
Spicy Korean Cucumber Salad diabetes friendly recipe

Spicy Korean Cucumber Salad

Print Recipe: Print Share Recipe:
Makes 3 servings Calories 80 Prep Time 10 minutes Total Time 10 minutes Made with Splenda® Monk Fruit Sweetener


  1. Slice cucumber into ¼-inch pieces.
  2. Mix all dressing ingredients in a large bowl.
  3. Add cucumber, white onion, green onion, and garlic to the dressing. Toss and enjoy immediately or let marinate in the refrigerator overnight for a bolder flavor.


  • For a less spicy version, use 1 tablespoon of paprika in place of cayenne pepper-paprika mix.
  • If Korean Red Chili Powder is available, 1 tablespoon of that can be used in place of cayenne pepper and paprika.

Nutrition Info Per Serving

Serving Size: ⅔ cup salad

Calories 80
Total Fat 5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 190mg
Total Carbs 10g
Dietary Fiber 2g
Sugars 2g
Added Sugars 0g
Protein 2g