How Do You Make Low Calorie Thai Cucumber Salad?
Have you ever wondered how to make that delightfully tangy cucumber salad served at Thai restaurants? It’s very quick and easy, and best of all, the ENTIRE salad (without peanuts) only has about 60 calories! Create the salad ‘dressing’ by mixing the vinegar, water, salt and Splenda. Add the optional herbs (basil, parsley, and/or cayenne pepper). You can mix this directly inside the container you’ll store the salad in. I like to use a storage container with a lid, the deep square ones work well. Peel your cucumber if desired (stripe it for a pretty effect, or peel the whole thing if it’s waxed). Cut the cucumber into 3/4 inch cubes. Add the cucumber to the dressing and coat thoroughly. Wash and peel your carrot. Using your vegetable peeler, ‘peel’ thin strips of carrot over the salad. Toss the salad lightly. Cover and refrigerate for at least four hours. This gets better over time and should keep for a few days (though it’s never lasted more than two here – yum!) If desired, top the sal
