Tangy, crispy, and easy to make, this Asian-inspired cucumber salad is a beautiful array of shredded colors that delicately float around thinly sliced cucumbers in a light rice vinegar dressing. Perfect for any meal.
2 large English cucumbers, peeled and thinly sliced
1/2 cup carrots, peeled and shredded
1/4 cup red radish, shredded
1/4 cup green onions (white and light green only), thinly sliced
1/2 cup rice wine vinegar
1/2 cup water
2 teaspoons fish sauce
3 teaspoons Splenda
1) In a medium salad bowl, mix cucumbers, carrots, radish, and green onion. Set aside.
2) In a small bowl, whisk together the remaining ingredients.
3) Pour vinegar dressing over cucumber mixture and toss to coat. Cover and refrigerate until ready to eat. Can be made one day ahead. Makes 4 servings.
Nutritional Analysis per serving: 36 Calories; 6 percent fat (< 0.5 grams); 0 grams saturated fat; 18 percent protein; 76 percent carbohydrate; 2 grams fiber.
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