Serving Size: 4
1 tsp salt
garlic -- finely chopped
1 1/2 tbsp soy sauce
1/2 tsp sesame oil
rice wine vinegar
1/4 tsp splenda
1/4 tsp peppercorns -- Szechwan
1/4 tsp red pepper flakes
Peel the cucumbers, cut in half crosswise and then
in half lengthwise.
Scoop out the seeds and discard. Cut into strips
about 2 in (5 cm) long and 1/2 in (1 cm) wide.
Sprinkle cucumber strips with salt and mix
thoroughly. Set aside for at
least 10 minutes at room temperature. Drain the
cucumbers and squeeze out all the excess liquid with
your hands. Clean the
scallions and cut them into 2
in (5 cm) lengths, cut these into thin strips, and
add to the cucumbers. Add the rest of the
ingredients and mix.
Per Serving (excluding unknown items):
41 Calories; 1g Fat
(15.8% calories from fat); 2g Protein; 8g
Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
925mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy