Thai Cucumbers

Thai Cucumbers

Chapter: SALADS


Spicy, sweet, sour. Low colorie. Takes away the urge for sweets. Keep a batch in the 'frige all the time.
Serves: 10

1/2 cup seasoned rice vinegar (I prefer NAKANO (R) brand, original.)
1 tablespoon sugar
1 tablespoon XYLITOL or 1 packet stevia (For non-diabetic use sugar)
2 large cucumbers
1/2 cup onions red or white, thinly sliced and chopped
1/2 sweet red pepper sliced then chopped to 1 inch pieces
3 dry pepper (dry red chili peppers) or 1-2 jalapeno, seeded and thinly sliced.
4 slices fresh ginger root

Combine rice vinegar, sugar, xylitol or stevia in a medium bowl or disposable plastic container; mix well. Thinly slice cucumber or cut in half lengthwise and scrape out seeds and thinly slice. Place cucumber and balance of ingredients in bowl with vinegar mixture. Toss lightly. Refrigerate at least 30 minutes. They are better the next day and actually keep in the refrigerator for a few days.

NUTRITION FACTS
Amount Per Serving
Calories 21 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Sugars 2g
Protein 1g
Vitamin A 3% Vitamin C 5%
Calcium 1% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.