Ethnic - Thai Cucumber Salad
Source of Recipe
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Recipe Link: http://diabeticgourmet.com/book_archive/details/76.shtml Ethnic - Thai Cucumber Salad
Salad:
2 medium cucumbers, peeled
1 medium tomato, cut into 8 wedges
2 green onions, cut into 1/2 inch pieces
2-4 tablespoons chopped fresh cilantro
Dressing:
2 teaspoons fructose
2 tablespoons fresh lime juice
2 teaspoons low-salt soy sauce
Dash of cayenne, optional
Cut each cucumber lengthwise into 8 spears. Cut each spear
crosswise into 1/2-inch slices. Cut tomato wedges in half
crosswise. In a large bowl, combine fructose, lime juice,
soy sauce, and cayenne (if desired), and blend well.
Add cucumbers, tomato pieces, green onions, and
cilantro, and toss lightly to coat. Cover and
refrigerate about 30 minutes to allow flavors to blend.
Yield: 4 servings
Nutritional Information Per Serving (1/2 serving):
Glycemic Index: 14, Glycemic Load: 1, Calories: 27, Protein: 1 g,
Animal Protein: 0 g, Vegetable Protein: 1 g, Carbohydrate: 9 g,
Dietary Fiber: 1 g, Fat: 0 g, Saturated Fat: 0 g,
Cholesterol: 0 g, Sodium: 88 mg
Exchanges: 1 Vegetable, 1/4 Fruit
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