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.