CHUTATIP'S CUCUMBER SALAD
2 cups English cucumber, peeled and sliced thin, 10 ounces or 1 cucumber
2 shallots, sliced thin, about 1 1/2 ounces
1 red chile, sliced
1 tablespoon cilantro, chopped
1 1/2 cups water
1/4 cup granular Splenda or equivalent liquid Splenda
1/3 cup white vinegar
Mix all of the ingredients and let stand 20 minutes. Serve with satay.
Makes about 8 servings
Do not freeze
With granular Splenda:
Per Serving: 10 Calories; trace Fat; trace Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
With liquid Splenda:
Per Serving: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
There is no salt added to this salad. Chutatip says that's to balance the saltiness of the satay and peanut sauce. This goes very well with her Chicken Satay. I doubled her recipe as far as the cucumbers, but kept the single batch of dressing since there's plenty to marinate them in. They didn't have any red chiles where I shop so I had to use a green serrano chile. I think this would very pretty with the contrasting red chile slices.
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