Keto Thai Cucumber Salad Recipe

Keto Thai Cucumber Salad Recipe

Ingredients

• 1/2 small red onion
• 1 small, fresh jalapeno, seeds removed
• 3 medium cucumbers
• 2 or 3 cloves fresh garlic, crushed
• 2 tablespoons (12 g) grated fresh ginger
• 1/2 cup (120 ml) rice vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons (3 g) Splenda

Method

1. Using a food processor with the S-blade in place, put the onion and jalapeno in the food processor and pulse until they are both finely chopped
2. Remove the S-blade and put on the slicing disk
3. Quarter the cucumbers lengthwise and then run them through the processor
4. If you’re not using a food processor, you’ll want to dice the onion and mince the jalapeno and then slice the cucumber as thin as you can
5. Put the onion, jalapeno, and cucumbers in a big bowl
6. In a separate bowl, thoroughly combine the garlic, ginger, vinegar, salt, pepper, and Splenda
7. Pour over the vegetables and mix well
8. Chill for a few hours before serving for the best flavor

Makes 8 generous servings

1. Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 1 gram of protein

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