Sugar-Free Low Carb Cucumber Salad (Thai)
Ingredients
The salad
-
16
ounces
English cucumber, peeled
-
¼
cup
chopped cilantro
-
2-3
pieces
scallions, thinly sliced
The dressing
-
¼
cup
white vinegar
-
¼
cup
low carb powdered sugar or sweetener to taste
-
1
tablespoon
Red Boat Fish Sauce or favorite
-
1
tablespoon
water
-
1
teaspoon
toasted sesame oil
-
½
teaspoon
salt
Optional toppings
-
1
ounce
crushed peanuts or 1 tablespoon sesame seeds
-
to taste
Thai red chiles, thinly sliced
-
to taste
carrots, thinly sliced or grated
-
to taste
purple cabbage, thinly sliced for color
Instructions
- Peel the cucumber and spiralize it into noodles or slice it into half rounds or quarters.
- Slice the scallions, chop the cilantro, and prepare any additional toppings.
- Cover and refrigerate the salad ingredients until needed.
- In a small bowl, combine all dressing ingredients and stir until the sweetener dissolves.
- Taste the dressing and adjust for sweetness, sourness, and saltiness.
- Cover and refrigerate the dressing until needed.
- Just before serving, toss the salad ingredients with the dressing.
Nutrition Facts (estimated)
Servings
4
Calories
75
Total fat
5g
Total carbohydrates
6g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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