Recipes for the South Beach Diet or Other Good Carb Diets

2 large cucumbers
1 tsp. salt
1 tsp. sesame seed
2 Tbsp. oil
1/8 tsp. ground red pepper (cayenne)
1/4 cup distilled white vinegar
2 Tbsp. sugar substitute
1 tablespoon Kikkoman soy sauce

Directions
Trim off and discard ends of cucumbers, then peel lengthwise with vegetable peeler to form stripes. Cut each cucumber in half lengthwise; remove seeds. Slice each half crosswise, making cuts close together to within 1/4 inch of edges. Place cucumbers in large bowl and sprinkle evenly with salt; let stand 30 minutes, tossing occasionally. Meanwhile, toast sesame seed in small dry skillet over medium-high heat. Remove from heat and stir in oil and red pepper; cool. Blend vinegar, sugar substitute, and soy sauce; stir into sesame seed mixture. Rinse cucumbers. Drain and pat dry. Return to bowl. Pour dressing over cucumbers and toss to coat well. Cover and refrigerate 1 hour, stirring occasionally. Remove cucumbers from dressing. Gently spread each piece to form fan and arrange on dish.

Serves 6

Filed under: Salads and Dressings, Phase 1