Thai Cucumber Salad

Sweet and hot and so good! This, by the way, is one of those magnificent recipes that is low-carb, low-fat, low-calorie, okay for vegetarians, and tastes great.

YIELDS: 8 generous servings, each with 6 grams of carbohydrates and 1 gram of fiber,
for a total of 5 grams of usable carbs and 1 gram of protein.

INGREDIENTS:

• 1/2 small red onion
• 1 small, fresh jalapeno, seeds removed
• 3 medium cucumbers
• 2 or 3 cloves fresh garlic, crushed
• 2 tablespoons grated fresh ginger
• 1/2 cup rice vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons Splenda

INSTRUCTIONS:

1. Using a food processor with the S blade in place, put the onion and jalapeno in the food processor, and pulse until they are both finely chopped.
2. Remove the S blade and put on the slicing disk. Quarter the cucumbers lengthwise, then run them through processer.
3. Put the onion, jalapeno, and cucumbers in a big bowl. In a separate bowl, thoroughly combine the garlic, ginger, vinegar, salt, pepper, and Splenda. Pour over the vegetables, and mix well.
4. Chill for a few hours before serving, for the best flavor.

NOTE:

•  If you’re not using a food processor, you’ll want to dice the onion and mince the jalapeno, then slice the cucumber as thin as you can.