1 lg cucumber, seeds scooped out, salted and drained of excess moisture, cut into thin slices
1/2 red pepper, small dice
1 med carrot, grated
1/2 T sesame oil (I prefer toasted)
1/2 t unseasoned rice vinegar
1 t soy sauce (recipe calls for tamari)
1/2 t grated ginger
1 T sesame seeds

Optional: chopped scallions, chopped cilantro and Splenda.

Throw vegetables in bowl. In smaller bowl, whisk oil, vinegar, soy sauce and ginger. Drizzle over vegetables. Garnish with sesame seeds. Chill in fridge for half hour.

My tweaks: I also add a packet of Splenda, a couple sliced scallions and a handful of chopped cilantro.

Serving Size: Makes (4) 1/2-3/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user EXENEC.

 

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