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Spicy Korean Cucumber Salad diabetes friendly recipe

Spicy Korean Cucumber Salad

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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

  1. Slice cucumber into ¼-inch pieces.
  2. Mix all dressing ingredients in a large bowl.
  3. 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.

Made With

Splenda® Monk Fruit Sweeteners

Splenda® Monk Fruit Sweeteners

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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

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