(makes 4 servings)
|1/3||of an English cucumber, 6 ounces (180 g), unpeeled, thinly sliced|
|4||radishes, trimmed and thinly sliced|
|1||scallion, white part and 1 inch (2.5 cm) green, thinly sliced|
|1||tablespoon (15 ml) canola oil|
|2||tablespoons (30 ml) white wine vinegar|
|freshly ground pepper|
|1||small carrot, 2 ounces (60 g), peeled and grated|
- In a small bowl, combine cucumber slices, radish slices, and scallion.
- Whisk together canola oil, white wine vinegar, and pepper. Pour over vegetables and toss to coat evenly.
- Arrange mixture in 4 small bowls. Top each with some of the grated carrot and serve.
|Per serving:||46 calories (67% calories from fat), 1 g protein, 4 g total fat (0.3 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 7 mg sodium|
|Diabetic exchanges:||1 fat|