Serves: 4
Total Calories: 51
1. In a 1 1/2 -quart bowl, combine splenda, vinegar, oil, soy sauce, chili powder and garlic until well blended.
2. Peel cucumbers if skin is tough and cut cucumbers in half lengthwise. With a melon baller or small spoon, scoop out seeds. Cut into 1/4 -inch thick slices. (You should have about 2 1/4 cups.) Add to dressing and stir until well coated. Cover and chill at least 2 hours.
3. Just before serving, remove garlic and stir in green onions and sesame seeds. Garnish with tomato rose and parsley.
*To toast seeds, place in a pie plate. Bake in a preheated 350° oven for 8 to 10 minutes or until golden brown cool.
This Chinese Cucumber Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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