Kappa Sunomono For Diabetics |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A wonderful light, tangy and sweet cucumber salad that is served at many Japanese restaurants in our area. For those not concerned about sugar levels, use 4 tsp of white sugar instead of the Splenda! The fresh ginger adds a heady, warming life to this dish, don’t leave it out! Read more ! Ingredients:
2 large english cucumbers (not the waxed kind) |
1/3 cup rice vinegar |
4 teaspoons splenda granular |
1 teaspoon salt |
1 1/2 teaspoons minced fresh ginger root |
Directions:
1. Cut cucumbers in half lengthwise, then slice into paper-thin half-moons (a mandoline slicer will help here if you have one).
2. In a small bowl, whisk together the vinegar, Splenda, salt and ginger. Add the cucumber slices and toss so cucumbers are coated with the dressing.
3. Refrigerate minimum 1 hour before serving.
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