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Japanese Cucumber Salad
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Plus+ 1 Per Serving

1 tsp salt
1/4 cup rice wine vinegar
1 tsp sesame oil
2 cups cucumber, sliced
1/4 oz sesame seeds
1 tbsp soy sauce
3 tsps splenda


The cucumbers can be peeled, cut lengthwise, seeded, and sliced into thin half moons.
In a large bowl, combine cucumbers and salt; mix well.
Add splenda, soy sauce, rice wine vinegar, and sesame oil; mix well.
Sprinkle with sesame seed and mix.
Let marinate for 20 minutes before serving.
To serve, divide salad among individual chilled plates.

Yield: 4 Servings Serving Size: about 1/2 Cup

Per serving: Calories 45, Cholesterol 0 mg, Carbs 5.8 g, Fat 2.4 g, Fiber 0.5 g, Protein 2 g
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