Asian Cucumber Salad

  • 1 cucumber peeled and thinly sliced
  • 1 carrot, matchstick-julienned
  • 1/4 cup of thinly sliced red onion
  • 1/2 cup of rice vinegar
  • 1/4 cup of sugar (or Splenda equivalent for low carb diets)
  • 1 tsp. of thai chili garlic sauce
  • pinch of salt

In a microwavable small bowl (or coffee mug) add rice vingar, sugar, chili garlic sauce, and salt.  Heat the bowl  in the microwave for 45 seconds.  Stir the vinaigrette until the sugar is completely dissolved.  In a medium size bowl add the sliced cucumbers, carrots, and red onion.  Pour vinaigrette over the cucumber mixture until well tossed.  Cool in the refridgerator for 30 minutes before serving.


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