ASIAN CUCUMBER SALAD
1 English cucumber, peeled and sliced thin, about 12 ounces
3 green onions, chopped
1 tablespoon rice wine vinegar
2 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon granular Splenda
Mix all of the ingredients in a medium bowl. Serve at once (see my comments below). The original recipe states 4 servings, but I got about 6-8 servings.
Makes 4-8 servings
Do not freeze
Per 1/4 Recipe: 27 Calories; 1g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 18 Calories; 1g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
I'm not sure why the recipe says to serve at once. I marinated mine for a couple hours. I also forgot to peel the cucumbers. Oops! The Atkins Center must have used a very small English cucumber because the ones they sell here make more like 6-8 servings. Four servings would be huge. I wasn't excited about this recipe. The flavor was rather bland.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.