Japanese Cucumber Salad
3 Tbsp vinegar
3 Tbsp soy sauce
2 Tbsp vegetable oil
3/4 Tbsp Splenda
dash white pepper
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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