Japanese Cucumber Salad (South Beach Phase 1)

Traditionally, this is made with just cucumbers, but I love to add fresh tomatoes and green onion as well. It seems to make the dish that much tastier.

Ingredients:

1 large or 2 small cucumbers, peeled and sliced
2 roma or plum tomatos, diced
2 green onions, sliced fine
1 tsp (3 single serve packets) Splenda
2 teaspoons sesame oil (do not substitute another oil)
3 tablespoons rice vinegar (not the seasoned kind)


Combine cucumbers, green onions, and tomatoes in a bowl. In a coffee mug or small glass, mix the Splenda, sesame oil, and rice vinegar together very well. Pour over salad. You can eat right away, but flavor intensifies the longer it sits (for some of us, that's a good thing). Serve cold. Keeps several days to a week in the fridge.