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Japanese Cucumber Salad


This has got to be one of my favorite salads of all time. You need to make it a few hours in advance, though, so plan ahead and enjoy!



Ingredients:
1 cucumber
3 Tbsp vinegar
3 Tbsp soy sauce
2 Tbsp vegetable oil
3/4 Tbsp Splenda
dash salt
dash white pepper
dash ginger

Cut the cucumber in half lengthwise. Use a spoon and scoop out the seeds so that each looks like a cucumber canoe. Now cut the cucumber horizontally into 1/4" to 1/2" half moons.

Put half moons into a bowl and add in all remaining ingredients. Mix. Put into a tupperware container, seal, and shake well to mix again. Put this in the fridge for a few hours to marinate.

You can eat the cucumber plain, or over your favorite salad mixings. This is supposed to make 2 servings, but I admit to eating the entire result myself quite happily. You can easily double this to make 4 servings.

Note that I use Kikkoman soy sauce which is 0g carbs. Other soy sauces have up to 1g per Tbsp to watch your labels!

Makes 2 servings
carbs per serving: 1.4g

For a quicker version, try the Easy Oriental Cucumber Salad Recipe


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This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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