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Spicy Korean Cucumber Salad

Name: Spicy Korean Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Best Cookout Recipes, Diabetes-Friendly Recipes, Salads, Side Dishes
Ingredients: 1 English cucumber or 6 Persian cucumbers; ¼ white onion, thinly sliced; 1 green onion, thinly sliced; 3 cloves garlic, minced; For the dressing:; 1 tablespoon low-sodium soy sauce; 1 tablespoon rice or white vinegar; 1 tablespoon Splenda® Monk Fruit Granulated Sweetener; 1 tablespoon sesame oil; 1 ½ teaspoons cayenne pepper; 1 ½ teaspoons paprika; 1 teaspoon sesame seeds

Makes 3 servings Calories 80 Prep Time 10 minutes Total Time 10 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

1 English cucumber or 6 Persian cucumbers

¼ white onion, thinly sliced

1 green onion, thinly sliced

3 cloves garlic, minced

For the dressing:

1 tablespoon low-sodium soy sauce

1 tablespoon rice or white vinegar

1 tablespoon Splenda® Monk Fruit Granulated Sweetener

1 tablespoon sesame oil

1 ½ teaspoons cayenne pepper

1 ½ teaspoons paprika

1 teaspoon sesame seeds

Nutrition Info Per Serving

Serving Size: ⅔ cup salad

Calories	80
Total Fat	5g
Saturated Fat	1g
Cholesterol	0mg
Sodium	190mg
Total Carbs	10g
Dietary Fiber	2g
Sugars	2g
Added Sugars	0g
Protein	2g

Instructions

Slice cucumber into ¼-inch pieces.
Mix all dressing ingredients in a large bowl.
Add cucumber, white onion, green onion, and garlic to the dressing. Toss and enjoy immediately or let marinate in the refrigerator overnight for a bolder flavor.

Note

For a less spicy version, use 1 tablespoon of paprika in place of cayenne pepper-paprika mix.
If Korean Red Chili Powder is available, 1 tablespoon of that can be used in place of cayenne pepper and paprika.