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Thai Cucumber Salad




Source of Recipe


Marla


List of Ingredients




Diabetic 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

Recipe





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